Monday, December 7, 2015

White Castle Sliders

We made these but just used a little over 1 pound of meat, so our sliders were thin(and delicious!)  We also used caramelized onions on the bottom.
White Castle Sliders

1/2 - cup dried onion flakes We caramelized about 3/4 c onions in butter
2 - pounds ground chuck- 80/20 ground beef we used 1.25 #
1/2 - teaspoon seasoned salt
6 - slices cheddar cheese or American cheese slices
12 - small party rolls
dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.

Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.

Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Using 80/20 ground beef the meat does shrink down some.

Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into patties.

Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom.

Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

No comments:

Post a Comment