White Castle Cheeseburger Slyders Copycat Recipes

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WHITE CASTLE SLIDERS COPYCAT RECIPE



White Castle Sliders Copycat Recipe image

White Castle Sliders you can make at home! If you've always wanted to replicate these popular burgers, this recipe is the real deal.

Provided by Erica Walker

Categories     Appetizer     Dinner     Main Course

Time 50m

Number Of Ingredients 7

2 pounds ground beef
2 oz Lipton onion soup mix (1 packet)
1 tablespoon peanut butter ((Yes, peanut butter. Trust me.))
1/2 cup milk
1 onion (finely chopped)
12 Slider Rolls
12 cheese slices (Kraft or Velveeta cheese slices work great too)

Steps:

  • In a large bowl mix the ground beef, Lipton onion soup mix, peanut butter, and milk.
  • Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor, and bake for 15 more minutes.
  • Remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices. Bake another 7-10 minutes (until cheese is melted).
  • Remove from oven and add the tops of the rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
  • Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Nutrition Facts : Calories 376 kcal, Carbohydrate 21 g, Protein 21 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 607 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving

WHITE CASTLE CHEESEBURGER SLIDERS



White Castle Cheeseburger Sliders image

They taste exactly like the originals. Incredibly flavorful, covered in cheese and absolutely delicious.

Provided by Daily Dish Recipes

Categories     Sandwiches and Sliders

Time 55m

Number Of Ingredients 8

3/4 lbs. ground beef
[1 packet of beefy onion soup mix]
1/4 cup beef broth
1 cup of beef broth for steaming
12 slider buns
8-10 thinly sliced american cheese
3 tablespoons dry minced onions
hamburger dill pickle chips

Steps:

  • Preheat oven to 450 degrees F.
  • In a large bowl, mix together the ground beef, beefy onion soup mix and beef broth until well combined well.
  • On a piece of parchment paper or wax paper, roll the hamburger meat out to about 1/4" thickness. Just keep rolling and make the meat into a rectangle shape. If you need to eyeball it, use the slider buns to size 4 across, 3 down - that's how big your beef patty should be when it's done. Remember that White Castle patties are quite thin. Now using a knife, cut into the meat where the slider buns will go making 12 distinct patties but keep them together as one large rectangle still, just make the cuts not fully separating them. Next, using anything that can make a decent sized hole (we use the handle of a wooden spoon) make 5 holes in each patty.
  • Place the meat in freezer for 25 minutes. It will not freeze but it should be a little bit easier to handle when it comes out.
  • In a large baking pan, pour 1 cup of beef broth and 3 tablespoons of minced onions and stir gently spreading the onions out evenly. Place the giant meat rectangle into the liquid. The liquid steams through the burgers and cooks them perfectly. Put in the 450 degree F. oven for 10 minutes.
  • Remove from oven after 10 minutes and drain all liquid from pan. (its ok for residual liquid to be there. Turn the meat out onto another piece of parchment paper.
  • On the baking pan, place the 12 BOTTOMS of the slider buns. Now gently turn the parchment paper back over placing the hamburger back on the buns. Using the cut marks you made as a guide, separate the burgers. Top with cheese slices, pickles and put the TOPS of the slider buns on.
  • Return to oven for 3-5 minutes, just long enough to melt the cheese. Serve immediately.

WHITE CASTLE CHEESEBURGER SLYDERS (COPYCAT)



White Castle Cheeseburger Slyders (Copycat) image

My "homestyle" copycat White Castle cheeseburger 'Slyders' are prepared differently than in the restaurant... but are just as good.

Provided by The Spice Guru

Categories     Lunch/Snacks

Time 30m

Yield 12 Cheeseburger Slyders, 12 serving(s)

Number Of Ingredients 12

1 medium onion, finely minced
2 tablespoons water
3/8 teaspoon salt
3/4 lb fresh 80% lean ground beef
1 1/2 tablespoons water
3/8 teaspoon salt
1/8 teaspoon ground black pepper
12 slices kraft deluxe American cheese
36 -48 slices heinz hamburger dills
12 sara lee classic dinner rolls
prepared yellow mustard or spicy brown mustard
tomato ketchup

Steps:

  • FINELY mince one medium onion by hand, or by pulsing in a food processor; PLACE onions into a heavy-bottomed non-stick or stainless steel skillet; ADD 2 tablespoons water and 3/8 teaspoon kosher salt; COOK onions over medium heat until onions are translucent and most water has evaporated (replenish water if necessary to keep onions just moistened); SPREAD onions evenly and levelly in a 15 x 12 baking sheet; LOOSELY cover; PLACE sheet of onions into freezer until almost frozen, adhering to bottom of baking sheet.
  • START with a clean oven; PLACE oven rack in the lower 1/3 position; PREHEAT oven to 500°F ; In a medium bowl, mix 3/4 lb ground beef with 1 1/2 tablespoons water, 3/8 teaspoon salt and 1/8 teaspoon ground black pepper in a medium bowl with a fork until thoroughly combined; DUMP ground beef mixture onto a COVER ground beef mixture with a sheet of waxed paper; PRESS ground beef mixture into the baking sheet with onions evenly to the edges using hands first, then with a rolling pin if desired, for uniformity; REMOVE waxed paper and discard.
  • CUT ground beef lightly into 12 symmetrical squares using a pizza cutter (3 across x 4 down) leaving meat intact; POKE 5 evenly-spaced holes into each beef patty square (resembling the 5-dot pattern of standard playing dice), with a thin wooden spoon end or drinking straw, pressing while twisting to bore holes.
  • PLACE squeezable ketchup and/or mustard, sliced pickles and sliced cheese within easy reach in work station to assemble Slyders quickly when needed; TRIM or cut American cheese to fit Slyders (I usually trim the edges only, but to economize you may cut cheese slices into 4 small portions).
  • DIVIDE one package (12) Sara Lee Classic Dinner Rolls using a sharp knife for crisp clean edges; CUT each roll to a 1/3 slice for the bottom half, leaving 2/3 for the top bun; REPLACE bun tops; ARRANGE buns on a clean platter.
  • INSERT a second baking sheet, inverted, over prepared baking sheet with meat and onions to prevent spatter and to help steam; CAREFULLY transfer the baking sheets containing beef mixture into preheated oven wearing oven mitts; CLOSE oven door.
  • STEAM-BAKE beef patties for about 7-8 minutes or until beef is no longer pink (patties will shrink slightly upon cooking); REMOVE from oven; MOVE baking sheet with cooked patties into work station.
  • LIFT each beef patty with a slotted spatula and place over bottom buns; PLACE a slice of cheese over each onion-topped meat patty diagonally; ARRANGE dill pickle slices over cheese.
  • SQUEEZE 1 teaspoon mustard OR 1 teaspoon ketchup evenly onto inner TOP bun; PLACE one meat patty over each BOTTOM bun using a slotted spatula; SET bun tops atop assembled Slyders.
  • WARM prepared Slyers on platter in microwave at 100% power only until warmed and cheese has melted (about 15 seconds); SERVE warm Slyders immediately and enjoy!

WHITE CASTLE-STYLE SLIDERS



White Castle-Style Sliders image

White Castle was America's first fast food hamburger chain, and it's often credited with launching the country's burger obsession, with its small square steam-grilled sliders. They're sold in packs of four, sacks of 10 and even cases of 30. The company calls its fans "cravers" (Harold and Kumar of the 2004 cult movie weren't the only ones!), and every year new devotees are inducted into the Cravers Hall of Fame.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 burgers

Number Of Ingredients 7

1 onion, finely chopped
10 ounces ground beef chuck (80% lean)
1 teaspoon onion powder
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter, cut into pieces
8 slider buns, split
8 thin dill pickle chips

Steps:

  • Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
  • Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
  • Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
  • Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

CHEESEBURGER SLIDERS RECIPE BY TASTY



Cheeseburger Sliders Recipe by Tasty image

Sometimes you're just in the mood for a good ol' juicy hamburger. The type that's succulent and gloriously flavorful. But when you're entertaining, cooking hamburgers for a crowd is no easy joke. That's why we're bringing you these fun cheeseburger sliders instead! Baked on a single tray, these are an easy way to impress a crowd - and they definitely don't skimp on the flavor.

Provided by Tasty

Categories     Appetizers

Yield 12 sliders

Number Of Ingredients 9

2 lb ground beef
1 teaspoon salt
2 teaspoons pepper
2 teaspoons garlic powder
½ white onion, diced
6 slices cheddar cheese
12 dinner rolls, or hawaiian sweet rolls
2 tablespoons butter, melted
1 tablespoon sesame seeds

Steps:

  • Preheat the oven to 350°F (175°C).
  • Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
  • Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
  • Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
  • Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

WHITE CASTLE HAMBURGERS (COPYCAT)



White Castle Hamburgers (Copycat) image

Make and share this White Castle Hamburgers (Copycat) recipe from Food.com.

Provided by Cookin In Texas

Categories     Lunch/Snacks

Time 1h50m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
1/2 teaspoon salt
2 tablespoons dried onion
1 1/2 cups water, divided
1 tablespoon onion powder
1 beef bouillon cube
1/2-1 cup water
12 dinner rolls

Steps:

  • Place ground beef,onion powder, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water,onion powder and salt are blended through the beef.
  • Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat.
  • Roll the hamburger out to 1/4-inch thick. Remove plastic wrap cut meat into 3-inch squares. Poke holes in each piece five times with a plastic straw.
  • Cover hamburger squares with plastic wrap. Freeze until partially frozen, but not frozen solid.
  • Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are soft, and adding more water as needed.
  • Remove from heat until ready to cook hamburger patties.
  • To prepare patties, heat frying pan over medium-low heat, add water to onions just until the bottom of the frying pan is covered.
  • Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy.
  • When done place each hamburger on top of a roll. Add pickles, then cover hamburgers so they heat up the roll.

ALMOST WHITE CASTLE® HAMBURGERS



Almost White Castle® Hamburgers image

If you are from the Chicago area, you have heard of White Castle® hamburgers. I believe down south they are Krystal®. This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Enjoy!

Provided by Frank David

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 24

Number Of Ingredients 7

1 ½ pounds ground chuck
⅓ cup plain bread crumbs
1 egg
1 (1 ounce) package dry onion soup mix
2 tablespoons water
½ teaspoon ground black pepper
24 small square dinner rolls

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
  • Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
  • Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.4 g, Cholesterol 26.5 mg, Fat 6.2 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 283.3 mg, Sugar 1.7 g

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