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You're going to want to make these ahead of time. Your munchies will thank you later.

Homemade White Castle Sliders

Ingredients

  • ¾ lb freshly ground beef chuck (or plant-based burger patties)

  • ½ cup minced onions

  • ½ cup water

  • 8 soft white slider or dinner rolls

  • Salt & pepper to taste

  • Sliced cheese

  • Sliced dill pickles

Instructions

  1. Place ground meat in between two layers of parchment paper. Use your hands or a rolling pin to spread the meat into a thin, even rectangle. Use a long knife or bench scraper to score into 8 squares. Use the tip of a small wooden spoon handle or dowel to create 5 small holes in each square. Freeze for 1 hour.

  2. Remove patties from the freezer and separate the squares. In a bowl, combine onions and water. Heat a griddle pan on medium and spread on the onions with some of the water.

  3. Place the patties on the bed of onions. Season with salt and pepper. Immediately place the bottom slider buns onto each patty and then stack the top bun on top. Allow to steam grill for about 5-6 minutes.

  4. Assemble the sliders with a single pickle slice. If adding cheese, immediately place a slice on the steaming patty.

Homemade White Castle Sliders
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Transcript

- Let's say it's midnight and you been chillin' and now you've got some major munchies and you can't decide if you should Harold & Kumar it to your local White Castle or you should just sit at home and dream about it and be sad. I've been there. Your miserable munchie nights are over, because I'm gonna show you how to make some homemade White Castle sliders. They're super easy to make and I'm gonna do two different versions. To recreate the original slider, I'm goin' in with 100% beef and then I'm testin' out some plant-based burger patties in honor of their Impossible Sliders. Now before recreating the recipe, had to do some research. So I headed over to White Castle and I got the original slider, one with cheese and the Impossible. Before tasting them I opened each one up and took some notes. The beef sliders had five holes in their patties, lots of onions, and the steam grilled meat juices transferred onto the bottom buns. The Impossible patty did not have the five holes in them, and they were a lot thicker than the beef patty. But I actually really enjoyed them. The were almost a melt in your mouth texture. So I'm really excited to test it out with these patties. First up, you gotta make those square patties. I'm goin' in with the beef first. Get yourself some parchment paper. Put one layer down and put your meat right on top. Then put your second layer of parchment right on top and give it a squish. Grab a rolling pin. The goal is to flatten out the patty, really, really thinly. Since I'm making eight, I'm gonna aim for a rectangular shape. I have a ruler here because I'm going to measure my meat. Now I'm not usually an advocate for measuring your meat, but in this case we've gotta be precise because we want nice, square patties. I'm aiming for a 12 by six rectangle. All right, so I've spread it out, a little over that amount, so I'm just gonna take a bench scraper and cut off the excess. To cut this into eight portions start by dividing in half. Now that we have these square patties it's time to make their signature holes. Now they got five in each patty, so you can make the holes several different ways. You could take your finger, or you could take the handle of a little spoon, and just go in the middle, shimmy it a little so you make a tiny hole. And you go into the corners and make four holes there. The reason there are holes in their patty is because they steam grill it. So when it's sitting on there and the bun touches it, all that flavor gets perfumed and steamed into the whole burger. Now to do the same thing with the plant-based patties. I've never tried making it with this before, but I'm really excited. I actually really like using this for stir-frys, regular old burgers, and it smells, in its raw state, like a cooked burger. It's amazing. I think this is made with pea protein and some beet so that it really mimics beefy flavor when it hits the heat. Squarin' it off. It's a lot more delicate than the ground beef. To make the holes I'm gonna go in with my pinky. Don't you like when someone does that to your meat? Here they are, side by side. Now I'm gonna put these in the freezer for one hour. Meanwhile let's work on the next part that makes a White Castle slider so damn good, the onion. I have this bowl of water here. So I'm just gonna pop them in. Because they use the onion and a little bit of the onion water to create the steam for the patties later. Here are the patties, frozen, ready to go. I'm really glad that the plant-based one held together. I've also got some slider buns over here. You can be ambitious and make your own dinner rolls or slider buns, but make your life a little easier and get some store bought ones, says the girl who's making homemade sliders. I've got two pans heating up here. I'm gonna cook four patties at a time in each one. The first step, gotta add the onion mixture. Be generous with the onions, along with the onion water. Let this sit for about a minute. At this point salt and pepper the patties. Now it's time for the buns. They don't flip these patties over, they actually just put the bottom bun right on top of the patty. They don't even flip it. Like that, and then they put the top bun right in between. Just let these cook for about five minutes and then they'll be ready to go. Ooh, the bun is nice and steamed, so I'm just gonna move this aside for a minute. Give this a flip. Look at all those onions. Gonna place it right here. This is the time to add the cheese, so it melts. A little squirt of ketchup. Pickle, then top it off. And there's the first slider. Now as it sits, the cheese is gonna melt, and I'm gonna work on the rest. Boam, check that out! My own artisanal created cave mother . I highly recommend you make a bunch of these, freeze them, and then when you get the muchies just pop in a slider. Slide into your DM, your damn mouth! This is the beef patty. Mm-mm, it tastes exactly like their sliders. It's so good. Even the bottom bun has that little sogginess happening. This is the plant-based one. Let's give that a try. Mm-mm-mm-mm! That is so freaking good! Oh man! And there you have it folks. A slide for everyone, whoo!