White Castle Style Sliders Food

COPYCAT WHITE CASTLE SLIDERS

Steps:

• Line a baking sheet with plastic wrap. Mix ground beef and 1/3 cup of the beef consommé together until mixture is easily spreadable. Gently press and spread meat mixture onto lined baking sheet until you form an 11" x 9" inch rectangle in a thin and even layer. (Or 1", all the way around, larger than your package of rolls to allow for shrinkage of beef when cooked).
• Using a pizza wheel, score, cutting through into 12 equal squares. (3 rows of 4). Make 5 holes in each square patty using a toothpick and your index finger resembling the 5-dot pattern of standard playing dice. Cover with another sheet of plastic wrap and pop into freezer for at least 2 hours or overnight for later. (Until firm).
• When frozen, remove and carefully snap apart frozen patties along score lines, separating each.
• Preheat oven to 450º F.
• Pour remaining beef consommé onto a baking sheet, tilt to coat entire bottom and sprinkle evenly with dried minced onions. Let sit for 5 minutes to let the onions absorb some of the broth and rehydrate. Lightly and evenly, sprinkle entire mixture with garlic salt, pepper, and onion powder.
• With a spatula, squeegee the mixture into a smaller rectangle to place the patties on, leaving about a 1" space all around the outside. Place frozen beef patties on top of seasoned onion mixture, leaving a little space in-between each one. Lightly sprinkle top evenly with a little regular salt and pepper, about an 1/8 tsp. of each. (*A little bit more doesn't hurt!)
• Pop into fully-preheated oven and bake for 10 minutes to allow burgers to steam-cook, and until browned.
• While patties are baking, cut rolls in half making buns.
• Remove patties from oven and place 2 cheese squares onto each patty overlapping slightly, (if making cheese burger sliders). Top each with 1 - 2 dill pickle slices. Top each with a bun top, cover tightly with foil, and pop back into oven for 3 minutes.
• Place bottom buns onto serving platter. Remove patties from oven. Use a solid (no drain holes) spatula to pick up each slider with the onions and some juice from the pan, and place onto bottom buns. Use the same foil and tightly cover well for 1 minute to let rest and steam. Remove foil and serve immediately. Enjoy!!
• To Reheat: Place on microwave-safe plate, cover sliders with a damp sheet of paper towel, and zap at 50% for about 1 minute and 20 seconds for 2 sliders, or until heated through.

WHITE CASTLE CHEESEBURGER SLIDERS

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 SLIDERS COPYCAT RECIPE

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.

WHITE CASTLE SLIDERS

Steps:

• In a large bowl add the ground beef, Better Than Bouillon Beef, and garlic powder. Mix together with a large spoon, or your hands until combined.
• Line a 9x13 baking sheet with parchment paper. Add the ground beef mixture and spread to the sides until it forms a flat even layer. Using a knife, cut into 12 equal squares (3x4: about the same size as the dinner rolls). Using the end of the spoon, create 5 holes in each patty.
• Place the ground beef baking sheet in the freezer for 3 hours.
• Preheat the oven to 450 degrees. Remove ground beef baking sheet from the freezer and break patties apart. Throw away the parchment paper.
• Add the onions to the bottom of the baking sheet and spread evenly. Add ¼ cup water to the onions. Place the frozen beef patties directly on top of the onions and water. Sprinkle the ground beef with salt and pepper and then place in the oven and allow beef to steam cook for 10 minutes.
• Take the baking sheet out of the oven and place the bottom of each dinner roll on a hamburger patty. Place the tops of the dinner rolls in a staggered pattern over the bottom pieces of the dinner rolls.
• Place the baking sheet back in the oven and let cook for 3 minutes.
• Take the baking sheet back out of the oven and use a spatula to scoop up each meat patty with onions and bottom bun attached, and add 3 cheese slices to each slider.
• Add optional condiments: dill pickle chips, ketchup, mustard.
• Place the top bun on the condiments and serve sliders immediately.

WHITE CASTLE SLIDERS: ONE MAN'S JOURNEY FOR TRUTH

Steps:

• 1. MYTH BUSTING: There have been a lot of rumors on what exactly a White Castle hamburger is composed of... just go out on the Internet and see for yourself. Some of the wilder ones are that White Castle hamburgers contain: • 30% liver... (Yummy) • 20% beef baby food (I'm not kidding) • 2 tablespoons of creamy peanut butter per pound of beef Can you imagine the lawsuits that White Castle would have if they put a nut product in their burgers, and didn't mention that to anyone? Think of all the people who have allergies to nuts. For the record, White Castle hamburgers are 100 beef... FULL STOP. How do I know... Well, because I had one analyzed at a food lab. 100% pure ground beef with a 20% fat content... okay I'm a geek, forgive me.
• 2. THEY'RE NOT COOKED... THEY'RE STEAMED: A White Castle hamburger never touches the grill; in essence it rests on a bed of gently cooking onions, and they slowly steam the meat, and the buns.
• 3. THE MUSTARD: At the White Castle that I occasioned, they had this wonderful brown mustard. To me, it wasn't a White Castle hamburger without that mustard. I assumed that all White Castle's used that mustard; however, they do not. It's more of a Midwest thing... go figure. Anyway, for me that "special" mustard was part of the experience. I NEEDED that dang mustard to complete the experience. You can purchase "White Castle" mustard, but it's hard to find. I wanted to see if there was a commercial mustard that might do the trick, and 15 bottles of brown mustard later, the winner is: Lowensenf Extra. It's German brown creamy mustard with just a wonderful hint of vinegar.
• 4. SECRET INGREDIENT: If there is a secret ingredient to the White Castle Burger, it's not peanut butter, baby food (yuk), or liver (double yuk); it's in the onions. The onions have to be dried, and rehydrated before using.
• 5. THE PICKLE: Only one pickle per slider, please. But to cook the pickle or not, that is the question. In the end I cooked the pickle along with the burger. It was a marriage made in heaven.
• 6. Movie Trivia: In the movie Harold & Kumar Go to White Castle (yes, they did actually make a movie about White Castle), the actor that played Kumar was a strict vegetarian, so at the end of the movie when they're scarfing down all those sliders, Kumar's are veggie burgers... kind of ruins the point of the whole movie.
• 7. PREP/PREPARE
• 8. Gather your ingredients.
• 9. Chef's Note: In order to get the best visual experience, your patty needs to be the same size as the bun. Mine were 2.5 inches (6.3cm), so I made the raw patties 3 inches (7.5cm), and when they cooked they shrank down to the proper size.
• 10. Press the meat out into a square to the dimensions of the four sliders.
• 11. Chef's Note: We have enough beef for 4 sliders, so make a square 6x6 inches (12.5cm). We're adding a bit extra to account for shrinkage during cooking.
• 12. Chef's Note: The beef should be 1/5 inch (.5cm) thick.
• 13. Place on a parchment-lined baking sheet, and place in the freezer for 20 minutes.
• 14. Remove from freezer, and cut into four equal burgers of 3 inches (7.5cm) each.
• 15. Use a soda straw or other small hole punch to create the iconic five holes per burger.
• 16. Chef's Note: Those five holes are not for decoration they are very important to the cooking process. They allow the burger to be cooked without flipping.
• 17. Return the burgers to the freezer until completely frozen, about 60 minutes.
• 18. Add the onion powder to the hot beef stock and mix to combine.
• 19. Rehydrate the onions in the hot beef stock, about 15 minutes.
• 20. Chef's Note: White Castle began using dehydrated onions back during World War II, when most fresh produce was going to the troops. They liked how they worked with the sliders and never stopped using them.
• 21. Place a skillet or griddle over medium heat and allow to heat up.
• 22. Place an area of onions on the griddle/skillet with a bit of the liquid.
• 23. Chef's Note: the minimum number to cook at a time is 4 sliders.
• 24. Place 4 patties on top of the onions, and separate by 1/2 inch (1.2cm).
• 25. Place the bottom of the buns, cut side down, on each patty.
• 26. Place the top buns across the gaps between the patties.
• 27. Allow to steam/cook for 4 to 6 minutes.
• 28. Remove the top buns and set aside.
• 29. Use a spatula to remove the burgers with the bottom buns, and place on a serving plate.
• 30. Add a bit of the mustard, if using, and place the tops on the burgers.
• 31. Serve while still warm. Enjoy.
• 32. Keep the faith, and keep cooking.

HAMBURGER SLIDERS WHITE CASTLE STYLE

Steps:

• In a mixing bowl, combine the onions with the water, cover with plastic wrap and refrigerate overnight.
• When ready to make the sliders, drain any excess water from the onions and set aside.
• In another mixing bowl, combine the ground chuck and the ground beef. Don't over-mix. Lay out a sheet of plastic wrap. Dump the meat onto it and cover with another sheet. Using a rolling pin, roll very thinly (about 1/4 inch thick) into a large rectangle.
• Trim any excess from the rectangle and reroll into a smaller rectangle. Using a pizza cutter, cut 3x3 inch patties out of both rectangles. Season well with salt and pepper.
• Using the bottom of a fork or spoon, twirl 5 small holes in each patty (like the pips of the five on a six sided die).
• In a large skillet, melt the butter. Add the onions and season well with salt. Saute the onions in the butter for 3 minutes. Spread the onions thinly across the bottom of the skillet. Place each square patty seasoning side down onto the bed of the onions. Cover and steam the patties for 4 minutes.
• Wrap the buns in wet paper towels and microwave for 20 seconds. To serve, split the dinner rolls horizontally across the middle and place a patty with a tablespoon of onion on lower half of a dinner roll. Top with one dill pickle slice and then top with upper half of dinner roll. Serve immediately with choice of condiments.

MOCK SLIDERS (WHITE CASTLES)

Steps:

• In a large bowl combine ground beef, bread crumbs, water, pepper, egg and onion soup mix. Mix thoroughly.
• Roll mixture out 1/2-inch thick, to a 10-by-6-inch rectangle between 2 sheets of waxed paper. Turn out onto cookie sheet, removing paper from both sides. Using finger or spoon handle, poke holes in meat.
• Bake in preheated 400-degree oven 10 minutes. Remove. Pour off any fat. Cut meat into 20 squares to fit rolls. Place one piece of meat into a roll and top with hamburger dills if desired. Serve hot.
• Makes 5 hearty servings.

WHITE CASTLE-LIKE SLIDERS

Steps:

• 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.
• Bake in a 400°F oven for 20 minutes.
• Using a paper towel, pat the excess grease from the top of the patty.
• Top with cheddar cheese, return to oven for 2 more minutes.
• Remove from oven, let set 5 minutes then cut into 24 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 24 sliders.
• Note- To make ahead -- store upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.