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How to Make Your Own White Castle Slider at Home

How to Make Your Own White Castle Slider at Home


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"Crave on!" exclaimed vice president of White Castle Jamie Richardson as he signed off on an email exchange.

We bet you know what craving he’s talking about. You don’t really need to say much more than that, because everyone understands. The mini burgers are so unique, original, and delicious that anyone who's enjoyed a White Castle slider can't help but take part in the slider-mania that has spread across the country in the form of restaurants, freezer staples, and even a Hollywood movie.

Click Here to See How to Make Your Own White Castle Slider at Home

So what’s so good about them? Well, for starters, they’re the number-one menu item of the fast-food chain that only has 409 restaurants across the country, a far cry from many of the other popular chains. The unique and almost unattainable qualities of the sliders are what make them so special for so many people, and it’s why they crave them, love them, and try to make them themselves.

The story of the slider started back in 1921, when two Kansas folks, Walt Anderson and Billy Ingram, broke bread together. Anderson, a cook, wooed his insurance broker friend Ingram with one of his sandwich creations, a hamburger, and from there the idea of White Castle was born. With "castle" signifying strength and permanence, "white" was meant to signify purity, a counterargument to Upton Sinclair’s 1906 book The Jungle, which cast a negative and impure outlook on beef. White Castle’s popularity picked up immediately, and as the first-ever fast-food chain, their success and mission statement have remained constant through their years of business. "Convenience for customers and an incredibly [delicious] product they can’t get anywhere else," says Richardson, is what defines the company. In other words, desirability.

"We’re the object of desire — part of it is that we are trying to be all things for all people; our taste is distinctive and we have that commitment," explains Richardson.

And, their commitment is to quite a large following. Known as "the cravers," they’re customers that embody the loveable characters of the 2004 movie

Harold & Kumar Go to White Castle, the people who will travel for hours in the middle of the night just to wrap their hands around a tiny, palm-sized slider. They’re the obsessed, and their devotion and praise is one reason that White Castle remains such a prominent fast-food chain in our country today.

So, enough about White Castle and let’s get to the slider already.

At 5 ounces a serving with 140 calories and 6 grams of fat, the slider is, in the words of Richardson, "the perfect blend of beef and bun — the true alchemy is how the flavors meld together, become one distinct taste because of the fresh bun, the hot beef, the onion, and the balance of the perfectly placed pickle."

Because of its strong following, many people have tried to replicate the beloved slider, but few have succeeded. As the cook editors here at The Daily Meal researched the project, we came across scores of recipes, all using different techniques and ingredients. Along our journey, we discovered a recipe by BigRedKitchen blogger Robin Joss that was as close to what we envisioned as possible. We didn’t necessarily agree with Joss' specifics (don't get us wrong, hers is pretty good, too), but we agreed with her craver passion and style, which is why we asked her to work with us on this project. We poured ourselves into the details with Joss, and analyzed every little clue and hint that Richardson provided us.

We’re pretty pleased with the results. In discussing the recipe with Richardson, he suggests, "The closest [you] will ever get [to the slider] is to go to your local grocery store and buy a package of frozen White Castle sliders."

We liked his salesman pitch, but we were unconvinced, and are confident that this recipe will help you succeed in making your very own White Castle slider at home.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


How To Make Copycat White Castle Sliders

For those of you who grew up eating White Castle, his may sound strange to you, but I never had a White Castle slider until I was 44 years old! I had always heard of White Castle but there wasn't one anywhere near where I lived and I just never seemed to be near one when I was in the mood to try it.

Last summer my mother, my brother and I were driving to Indiana for a funeral and we stopped right near the Ohio/Indiana border for gas and my brother got all excited because they had a White Castle at the exit - so that is where we went to eat and I got to eat my first White Castle Slider. Now, the only burger left on my "Bucket List" is one from In & Out!

Anyway, considering that it took me 44 years to be able to eat one, I figured if I ever wanted to taste them again, I should probably figure out how to make them myself! I am a huge fan of coming up with copycat recipes. My children absolutely love my copycat Chick Fil'A Sandwich recipe and my personal favorite is my homemade Starbucks Lemon Loaf recipe.

One of the things that give White Castle sliders their distinctive taste and juiciness is that they are steamed on a bed of onions. You don't flip them during this process and once they are cooked through, you place the cheese on top of the beef and then the top half of the bun is placed on top to allow some of the steam to soak in to the bun.

Anyway - to make them, you will need:

  • 2 pkgs Dinner/Slider Rolls (16 rolls - NOT hamburger buns)
  • 1 lb ground chuck
  • 2 1/3 cup beef broth or stock
  • 1 cup dried minced onions
  • 8 slices American cheese (optional)
  • 16 slices hamburger dill pickles
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Mix ground chuck, 2/3 cup of the beef broth, salt and pepper together until mixture is easily spreadable. Spread it in a thin layer on to a 10" x 15" pan that has been lined with parchment paper. Score the beef in to 16 even rectangles. Use your finger to poke 5 holes on each rectangle. Place in the freezer for an hour or until beef is frozen.

Pour remaining beef broth (1 2/3 cup) into the jelly roll pan and spread minced onions over the entire bottom of the pan. Allow to sit for 5 - 10 minutes so the broth can soak in to the onions. Split the rolls and the cheese and set aside.

Place frozen sheet of sliders on top of the onions/broth. Bake for 10 minutes until the meat has been steamed (they will turn brown)

Remove pan from the oven and place cheese on each patty (if using cheese). If the sliders didn't naturally separate from each other (because you scored them before you froze them and then they naturally shrunk during the cooking), use a knife to separate the patties.

Place the top of the bun on top of the cheese and bake for another 3 minutes. Place a pickle slice on each of the bottom portions of the bun. Use a spatula to scoop up each slider (with the onions underneath) and place on the bottom bun


Copycat White Castle Sliders

INGREDIENTS
2 pkgs Dinner Rolls (16 rolls)
1 lb Ground Chuck
2 1/3 cup Beef Broth
1 cup Dried Minced Onions
8 American (Processed) Cheese Slices (optional)
16 Hamburger Dills
1/2 tsp Salt
1/2 tsp Pepper

DIRECTIONS
Line a 10吋 pan with parchment paper.
Mix ground chuck, 2/3 cup beef broth and salt and pepper together until mixture is easily spreadable.
Gently press and spread meat mixture into prepared pan until you form a thin even layer.

Using a knife, score each into 16 equal rectangles.
Use your finger to make 5 holes in each patty.
Place in freezer for at least 1 hour.
Remove frozen patties on parchment paper.

Preheat oven to 450.
Pour remaining beef broth (1 2/3 cup) into a baking sheet and spread minced onions over entire bottom of pan.
Allow to sit for 5 – 10 minutes.
Cut all dinner rolls in half to make buns.

Place frozen beef on top of onion mixture.
Place in oven for 10 minutes to allow burgers to steam cook (until they turn brown).

Remove and place cheese on each patty (if you are making cheese sliders).
Top each with a bun top and return to oven for 3 minutes.
Top each bun bottom with a dill pickle
Use a spatula to pick up each slider half and place on bun bottom.


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How to Make Your Own White Castle Slider at Home - Recipes

The one thing that really stands out with the White Castle Burgers is the onions. Um that was the best part. I wasn't sure if my kids would eat the onions so I prepared one side with onion and one without.

In the end i wished I done the whole pan with dried onions. They were really good and the kids loved them. I think they liked the size of the sliders the best. They are the perfect kid sized burger.
Evenly spread the onions on the bottom of a 9 x 13 inch baking dish. Make sure to use 80/20 ground beef.

Gently press the ground beef on top of the onion flakes. Press evenly making one giant hamburger Patty. If you want them thinner use a little bit of a larger baking pan or tray.


Sprinkle with season salt. At this point some people use a drinking straw and poke holes throughout the meat like a true white castle slider. Bake at 400 degrees 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 meat to oven for 2 more minutes. Slice open each roll. I also heated the buns in the microwave a bit to warm them up.



Remove from oven, let set 5 minutes then cut into patties. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Place bottom of rolls on a large platter.



Top each slider with a pickle slice then the bun lid. Serve immediately. ENJOY!!



69 comments:

I found Big Red Kitchen's slider recipe awhile back and have made them several times since. Although we've never had the pleasure of eating a real White Castle burger, these are oh, so yummy good! They're just the right size for our littlest grandkids' hands too.

I have my burger in the oven right now :) wish I had some pickles.. will have to do without :) Ill let ya know how they turn out :)

Costco (or it might have been Sams club) had White castle burgers in last time I was there, I've never really tried them before but oh my gosh I loved these. They came two in a packet and you just microwaved them. I will have to try your recipe, they look delicious.
:-)

I made these this summer and they were really good. I didnt put cheese on them because my husband is lactose intolerant and I don't use a lot of cheese and they were still great.

I've never eaten at White Castle (there's one near here) but I think my kids will LOVE the size of these! Printing it out, thanks!

As for Orange Julius - I remember getting those at the mall too! No longer there, but we do have a recipe and my entire family just loves it!

Orange Julius:
1/2 can orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp. vanilla
5-6 ice cubes
Put all ingredients in blender blend until smooth.

(I use a sharp knife to cut the frozen OJ concentrate in half, but always ending up using both halves to make two recipes of this for our family. My blender just isn't big enough to do a double batch all at once.)

I think everyone who has had a White Castle has tried to make them at home. Thanks for the smile and memories.

Yummy, again! I'm sure I give you that same comment at least once a week! Thanks for sharing!

These look so yummy! Going to the store to get the ingrediants for tonight's dinner! LOVE YOUR SITE!

Opps that was ingredients.

Oh my goodness! Now I hungry and craving a burger! So delicious!

Oh my! I have an uncle who LOVES White Castle burgers. I'll have to send him this link. ASAP. He'll be thrilled.

And my kiddos would love eating such cute little burgers.

Ihave never had a white castle burger. I know I know!

We don't have white castle but we have a krystal's. they look to be the same. I have tried to make them at home but your look so much better. thanks for sharing!

I've read this post 3x now and it makes me hungry everytime, so it is on my menu for next week!! The kids have been asking for homemade burgers and although we've never eaten a White Castle, we are all looking forward to this meal!! I'll let you know how they turn out and what the kids think about them!

I would love to have a big burger for lunch (or a few little ones!) they look great! I just read about the pumpkin shortage. I experienced the same thing! My kids like the donuts for Deceptively Delicious with pumpkin and sweet potato, but I couldn't find the pumpkin! boo hoo

I love white castle burgers - what a delicious re-creation! They look like them too.

Hey! Just made these again for my gang last Sat night and took them to a party- gone in minutes! Thanks for the link!
Robin Sue

While browsing I came across your great blogsite!! I've added your site into my blogsite. Could you please consider add my link in your blogsite.

My site is about 'Easy Picnic Recipes'
http://easy-picnic-recipe.blogspot.com/

That's too funny, I may just have to pass this recipe on to my uncle, who LOVES White Castle. Like you, he grew up on them. I've never been a fan of "things" on my burgers, so I never really cared for them. Thanks for stopping by my site, I'm enjoying looking through yours!

These look SOOOOOO good. Can't wait to try them -- Super Bowl Party.

Tried these and they were sooo yummy! My kids loved them and ate 3 each! We're taking these to a football party this weekend and even planning on making them for my 8 yr old's birthday party. Thanks for the recipe!

I just made these for my Grandkids and I LOVED THEM! Perfect size for small hands. I told my husband they are like "Krystals" as he is a Texan and I grew up with White Castle. So they are simular. Great quick dinner. I added some chips and it I was done! Made cream cheese brownies for dessert. Thanks Tina for this great recipe

OK - we couldn't wait til next week to try these, so I went out and got the extra ingredients I didn't have on hand and made them last night! Sooooo good. the kids loved them, thought they were so cute and couldn't stop saying how yummy they were. it's a definite keeper and like many other comments, I thought they would be great for parties. I even have leftovers for my lunch today - don't tell the kids.

Thank you for this wonderful recipe! They taste so close to the real White Castle! Even though Krystals and White Castle's look the same, Nothing compares to Whitey One Bites, but these are absolutely delicious! (as we used to call them growing up in Chicago!) I am so glad I found your site!

Boyfriend is so excited for this! Thank you Tina!

We made these last week & really enjoyed them. We used 1/2 cup of dried onions & found them to be overpowering. Maybe we will just use a lot less of them next time. The method for cooking them was great & minimal effort for me! Pan fried burgers have always been a big hit but such a mess. (We don't deep fry them, just hot pan)
We are HUGE fans of hawaiian bread & use it every chance we get. I sliced the rolls & grilled them in a pan to add that yummy goodness.
I would recommend for company or for everyday dinner. Great for football games too :)

Made these last night..YUMMY YUMMY YUMMY. they smell and taste just like white castles. Thank you

I made these last night. they were quick and great tasting! I will definitely make them again!

LOL that is cute. Never thought of making these at home. My kids have never been to White Castle. This would be a fun treat for them.

I made these for supper tonight and my daughter (9) who will not eat hamburgers loved it and asked me to make these again. I think the cuteness factor drew her in.

I've never had real White Castles but these were really yummy! I used King's Hawaiin rolls.

I used just 2 Tblsp. dried minced onion, I knew if there was much more, they'd be evident and my daughter would balk.

Loved these! I'm new to your site and don't remember how I found you. Made them Tuesday, posting a link to your post on my blog Friday!

made these tonight for a potluck. They smelled right, tasted right, AND looked right! I think next time, though, I am going to use maybe 1 1/2 pounds of ground beef-these ended up much thicker than white castle sliders and I followed the recipe exactly. These were a last-minute add-on to the menu so I didn't have buns or rolls so I made my own with a recipe 'Beautiful Burger Buns from the King Arthur Flour website which worked perfectly.

I made these today for Super Bowl party. So easy and good for a crowd. They tasted really good. I will make these again.

I made this a couple days ago and my husband has been taking the left over ones in his lunch, he said they warm well in the microwave. The only changes I made were: used 1.5 lbs meat and I pressed it into a cookie sheet, because we wanted thin burgers. I will forsure be making these again! thanks for the awsome directions

I used to love these things! I can't wait to make my own! delicious.

I've never had a White Castle burger, but what a great idea to cook the whole thing as one giant patty and then cut it up!

I'm also glad you mentioned the liver, 'cause you gave me the guts to try something I've been pondering for a while. I bought some liver powder (it's just dried liver - comes as a nutritional supplement), with the thought of sprinkling a little into my ground beef when I cook it, to bump up the nutrition. I was afraid of "ruining" the beef, though. If popular burgers can have liver in them, surely that's not the case! (Although I bet adding REAL liver - the non-dried kinds - helps make a moister burger, too!)

Fantastic! Even though I have a White Castle about ten minutes away, these are spot on! Hopefully they won't tear my stomach up like WC do! Lol

Awesome recipe. Works great with ground turkey too!

I am totally making these tonight! I moved to Cali from Ohio a few years ago, and I only have had the microwave ones since I have been here. So these will offer a great change. Although I dont have the small Kings Hawaaiian bread, so regular size burger buns will have to do for me. But I am NOT complaining! That you for this!

I have these in the oven now. I had all but the buns so I picked up a package of the Pepperidge Farm slider buns. My ground beef is 93% so I hope they will be ok.

I made these and they were delicious! The only thing is that the meat shrinks down while it is cooking in the baking pan so it doesn't make as much as expected

I made these tonight. They were very good, but I did make a few changes. First, I only used 1 lb. of ground beef, and then only used 1/4 c. onions. I cut a piece of waxed paper 13x9 and pressed the beef out on it first, then flipped it over onto the onions in the pan. It worked very well. Next time I think I will put the bun on top of the meat during the last 5 minutes of cooking to soak up some of the juices (fat) and put the cheese on the bun. Overall, the taste was very good.

Yumm, these look so good! I must try these soon!

I grew up on White Castle but now live in the South where there are none. I was excited to try these! I made them last night and they were delicious. Not exactly like WC, but definitely has the essence of!

I made the recipe as is but the 80/20 chuck shrunk down to half the pan size. I think I might use a leaner beef next time and also use 1 lb instead of 2 lb because the burgers were pretty thick.

I've only had White Castle once, a year ago in NYC, and it was delicious. Since I can't fly across the country twice a week when I crave them, I'm excited to try this recipe!

I saw this same recipe on another site and made them a couple of months ago, they are delicious. Better than White Castle and in Ohio we have a bunch of them.

Oh my gosh grew up with White Castle till we moved to Calif and then grew up on Shakeys Pizza, they had the best pizza and grew up on Orange Julius but not at the mall but at Orange Julius stands. Not too many malls when I was growing up in the 50's. Will have to try this receipe cuz only have access to the frozen ones

Tried these tonight. These were excellent! It's surprising how something so simple and easy could taste so good. I've never had White Castle so I could not compare this to them, but they were great. I used the 93/7 ground beef and it was fine.

I did some yesterday but I use a different receipe. I add water to my meat and do it in a pan with real minced onions and a little water to steam. I put a lid over the meat with the minced onions on top of the meat to steam. I make sure the lid is small enough to cover the meat only and not the whole pan. Adding the water to the meat makes it way less greasy and thinner and juicier you would be amazed! I then add the cheese and let it steam a little longer. I also use hawaiian sweet bread rolls. I am from Indiana and I know they steam the burgers not rill them. I will try to do the oven thing and see if it works!

These are soooooo good. I had one problem though: when I took my meat out of the oven, it had shrunk away from the edges a lot, so the burgers were kind of small. Did I do something wrong?

Made this tonight and it was yummy! thanks for the recipe!! I think its similar to white castle!

Just came upon this recipe, it was lunchtime and had the ingredients on hand..Shazaam. these are delish

Well this week sliders came to mind that. why don't I make them for my kids and well the cookie sheet is in the oven as I write. I can smell the onion a bit I used fresh my neighborhood store didn't have dried onions and well my spice rack had none but crossing my fingers. I could not find Hawaiian roles or any rolls for that matter anywhere so. I used hotdog buns and cut them in half brushed them lightly with butter and put them in the oven the bread smell is delightful great recipe, I've had the frozen White Castle slider and the aroma is getting there. your wonderful

This recipe looks awesome. I have a question though. The picture of the buns looks like you are using the Hawaiian sweet rolls, however the bottom of the recipe recommends different rolls. Can you please tell me, do you Hawaiian rolls? Anyone's ideas would be greatly appreciated as I want to take these to a Super Bowl party tomorrow! TIA

The rolls I used are the Sara Lee Dinner Rolls. You can use Hawaiian rolls, but they are a sweeter roll.

I followed your recipe to the tee and I'm sorry to say but these did not taste anything like white castle hamburgers. I grow up on them and still have them occasionally. The Hawaiian roll by Sara Lee is just to sweet and the dried onions overpowering. Your picture does show you using the Hawaiian roll. You need to change that. I will try again, but next time I will use real minced onions and a roll that's not sweet.

The recipe states to use Martin's Potato Bread Party Rolls or Sara Lee Rolls. Not Sara Lee Hawaiian rolls. The original recipe used king hawaiian rolls and was too sweet, so the recipe was changed to reflect. This is also stated in the cooks note at the end of the recipe. Please refer to the full recipe and cooks note at the end of the post. You are going off the step by step directions which is just a quick overview.

These are a real comfort food--not only do they taste delicious, but they take me back to some good memories. making them again tonight!

I like those as well especially for work. I get a 6 count box and leave in fridge at work. I'm going to try making this recipe at home though to save some money lol.

These were fantastic! I used coarse salt and ground pepper. Lovely with bacon as well - thank you!

I read most, not all of the comments, so I hope this info isn't a repeat. I make these and use hot dog buns. Just cut off the rounded ends and then cut the bun in half - it is the perfect slider size. One pack of buns will make 16 sliders, pretty thrifty. I also use the handle of a wooden spoon to make 4 to 5 holes in each patty. The spoon works better for me because the straw will get plugged up with hamburger. I also put one to two dill chips on each burger(which I scored to size), then the cheese. During the last few minutes I place the bun, bottom half against the cheese and cover with foil. I think the steamed bun adds to the taste.

I had made these before and they were good but I could not remember what the "weird" ingredient was and then it dawned on me, it was a tbls of peanut butter. I was tempted to leave it out when I made them but I used it and it was very good. Think I might make these again! PS I also heard about the baby food but never tried that because I think it was veal babyfood which I don't even think they even make anymore.

Any suggestions on making these in bulk for a grad party. They will dry out and get cold if made too soon

I worked at white castle and if you take your minced onions double the amount of onions, and soak them in water like they do, then place you meat between wax paper, using a rolling pin roll the meat thin. Place your rolls on top of the meat(still with wax paper on) cut the burgers about 1 inch bigger than the bun/roll.Using a hot skillet once the onions are no longer dehydrated scoop some onions into the skillet burgers next (one by one) shake some salt and pepper and put the bottom bun then top bun on meat and cook. Yes the burger will completely be cooked. And you have a real white castle burger. Thanks.

It doesn't have to be dried onions does it? Will minced fresh onion be just as good? Or even blended with the meat?

OMG. I grew up on Navy bases in the south, and we had Krystal Burgers too!! I’d had White Castle before and many times after, but Krystal’s were almost the same! I never saw one outside of Pensacola though. I’m now in Iowa and the closest White Castle is in Minneapolis! So, I live with the frozen kind, and the homemade variety!
Thank you for a new recipe to try on this Super Bowl Sunday!


How to Make Your Own White Castle Sliders at Home

"Crave on!" exclaimed vice president of White Castle Jamie Richardson as he signed off on an email exchange.

We bet you know what craving he's talking about. It's that mouthwatering thought of something small, something tender, and something that's a perfect balance of meat, onion, bun, and pickle - it's the White Castle slider craving. You don't really need to say much more than that, because everyone understands. The mini burgers are so unique, original, and delicious that anyone who's enjoyed a White Castle slider can't help but take part in the slider-mania that has spread across the country in the form of restaurants, freezer staples, and even a Hollywood movie.

So what's so good about them? Well, for starters, they're the number-one menu item of the fast-food chain that only has 409 restaurants across the country, a far cry from many of the other popular chains. The unique and almost unattainable qualities of the sliders are what make them so special for so many people, and it's why they crave them, love them, and try to make them themselves.

The story of the slider started back in 1921, when two Kansas folks, Walt Anderson and Billy Ingram, broke bread together. Anderson, a cook, wooed his insurance broker friend Ingram with one of his sandwich creations, a hamburger, and from there the idea of White Castle was born. With "castle" signifying strength and permanence, "white" was meant to signify purity, a counterargument to Upton Sinclair's 1906 book The Jungle, which cast a negative and impure outlook on beef. White Castle's popularity picked up immediately, and as the first-ever fast-food chain, their success and mission statement have remained constant through their years of business. "Convenience for customers and an incredibly [delicious] product they can't get anywhere else," says Richardson, is what defines the company. In other words, desirability.

"We're the object of desire - part of it is that we are trying to be all things for all people our taste is distinctive and we have that commitment," explains Richardson.

And, their commitment is to quite a large following. Known as "the cravers," they're customers that embody the loveable characters of the 2004 movie Harold & Kumar Go to White Castle, the people who will travel for hours in the middle of the night just to wrap their hands around a tiny, palm-sized slider. They're the obsessed, and their devotion and praise is one reason that White Castle remains such a prominent fast-food chain in our country today.

So, enough about White Castle and let's get to the slider already.

At 5 ounces a serving with 140 calories and 6 grams of fat, the slider is, in the words of Richardson, "the perfect blend of beef and bun - the true alchemy is how the flavors meld together, become one distinct taste because of the fresh bun, the hot beef, the onion, and the balance of the perfectly placed pickle."

Because of its strong following, many people have tried to replicate the beloved slider, but few have succeeded. As the cook editors here at The Daily Meal researched the project, we came across scores of recipes, all using different techniques and ingredients. Along our journey, we discovered a recipe by BigRedKitchen blogger Robin Joss that was as close to what we envisioned as possible. We didn't necessarily agree with Joss' specifics (don't get us wrong, hers' is pretty good too), but we agreed with her craver passion and style, which is why we asked her to work with us on this project. We poured ourselves into the details with Joss, and analyzed every little clue and hint that Richardson provided us.

We're pretty pleased with the results. In discussing the recipe with Richardson, he suggests, "The closest [you] will ever get [to the slider] is to go to your local grocery store and buy a package of frozen White Castle sliders."

We liked his salesman pitch, but we were unconvinced, and are confident that this recipe will help you succeed in making your very own White Castle slider at home.

The Challenge
This tiny burger, of which 550 million were sold last year, is the ultimate recipe challenge. The slider is so popular that if the amount of the hamburgers sold since 1921 were laid side by side, they would reach the moon and back. To replicate it is a challenging task, but we took it on.

The Beef
First we start with the beef, which according to Richardson is 100 percent all-natural USDA-approved. A special blend of specific cuts is chosen to create the slider patty, he said, and we decided to go with an equal amount of ground chuck and ground beef.

The Buns
As Richardson said, the beauty of the slider is how the shape of the patty aligns perfectly with the shape of the bun. We used Martin's Party rolls, which come in a bag of 12, but any square mini-roll will do, just so long as the patty is the same shape.

The Width
A lot of Anderson's fame is due to his invention of the hamburger patty, which he developed when he flattened a meatball with his spatula because it was cooking too slowly. The beauty of the White Castle slider is its thinness, and we rolled ours out to ¼-inch thick using parchment paper and a rolling pin.

The Shape
It wouldn't be a White Castle slider unless it was a square, so we made sure to cut our sheet of beef into 3-by-3-inch squares. We found that a pizza cutter was the most efficient way to cut them up, but a regular spatula will do the job as well.

The Design
White Castle is the first and only fast-food chain ever to cook their patties with holes in them. The layout was designed so that the patties cooked faster, and has been patent-protected since 1945. We wiggled a straw into the patties to give them some punctured love.

The Secret Ingredient
So many people think they know what the secret is in a slider whether it's peanut butter or Lipton Onion soup, but Richardson insists it's really quite simple. The secret ingredient is added to the onions, and it's something that is easily accessible and available to the home cook, he hinted. After much thought and deliberation, we decided on butter, and it's as simple as that.

The Onions
Part of the slider's luster is those little white flecks of onion on the patty. We finely chopped ours and sautéed them for a couple of minutes before adding the patties so that they were just slightly cooked - retaining a crisp bite but giving a mellow cooked-onion flavor.

The Power of Steam
"Never underestimate the power of steamed grilling on a bed of onions," Richardson suggested, and we took his words literally. After he told us that one of White Castle's standards of excellence was that there should never be an area of a White Castle griddle bigger than a dime that's not covered by onions, we were convinced they were steamed.

Texture is Everything
The fact that White Castle makes and distributes their own hamburger bun was a bit of a road block for us in the beginning, but we think we figured it out. "Texture and freshness are key," Richardson warned, so we wrapped our buns in a damp kitchen towel and zapped them in the microwave to give them a steamed, soft quality.

The Pickle
Richardson described it as the perfectly placed pickle, and we couldn't agree more. We used one dill pickle slice to top our patties, and we didn't feel a bit of shame about it.

The Results - White Castle Sliders Recipe
- Anne Dolce, The Daily Meal

After the trials and tribulations, we think we've created a masterpiece with this recipe and have succeeded in replicating the slider in all of its glory. The finished result: a plain patty topped with sautéed onions and a pickle, and wedged between two steamed buns - ketchup optional.

We're certainly not the first to try to replicate this recipe, but we think we've come pretty close - and closer than others - to nailing it. We'd like to give a special thanks to Robin Joss of BigRedKitchen for helping us develop this recipe.

INGREDIENTS
• 1/4 pound ground chuck
• 1/4 pound ground beef
• Salt and pepper, to taste
• 4 tablespoons butter
• 1 cup finely diced onions
• 6 dill pickle slices
• 6 square dinner rolls

DIRECTIONS
In a medium sized bowl, mixed together the beef and chuck, carefully so that you do not overmix the meat. On a clean surface or a cutting board, lay out 1 sheet of parchment paper. Place the beef in the center and top with another sheet of parchment paper. Roll out the beef until very thin, about ¼-inch thick, into a rough rectangle that is about 7-by-10-inches. Trim the edges of the square and use the scraps to pat into a neat rectangle that is 6-by-9-inches.

Season the hamburger square generously with salt and pepper. Using a spatula, cut six 3-by-3-inch patties out of the square. Using a straw, poke 5 holes in each patty, one near each corner and one in the center.

In a 12-inch skillet, melt the butter. Add the diced onion, season lightly with salt, and sauté in the butter for 1-2 minutes until it begins to sweat. Spread the onions evenly along the bottom of the pan so that the bottom of the pan is covered. Turn the heat to medium-low, and top the bed of onions with the patties, 4 at a time, seasoning side down. Allow the onions to "steam" the patties. Cover and cook the patties until they are no longer pink and cooked through, about 4 minutes.

Meanwhile, dampen a kitchen towel and wrap the 6 buns in it. Place in the microwave for 10-20 seconds to steam the buns.

To assemble the burgers, take each patty with no more than 1 tablespoon of the cooked onions and place on the bottom ½ of the bun, onion side up. Top with 1 pickle slice and the top ½ of the bun. Serve with ketchup, if desired.

SERVING SIZE
Makes 6 sliders

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And if he didn’t go down as a Hall of Fame-bound great in the mold of other straight-from-school players like Kobe Bryant or Kevin Garnett, well, Brown figured to be at least as brilliant as Jermaine O’Neal or fellow McDonald’s All-American Tyson Chandler. When Brown turned out to be neither of those things, he became easy fodder for “all-time draft busts” clickbait, inspiration for this ur-Stephen A Smith rant, an argument for bringing back the NBA age limit and a punchline for a thousand basketball podcasts – even player-hosted safe-spaces like Showtime’s All The Smoke. In a recent episode reformed NBA tough guys Matt Barnes and Stephen Jackson sat down with Gilbert Arenas, the clownish Steph Curry antecedent turned podcast host. When asked about his time with the Washington Wizards, Arenas circled back to his four seasons with Brown. And as much as he tried to tout Brown as a potential best-ever No 1 who had the misfortune of starting his career on the same team Jordan chose to end his, Arenas couldn’t resist calling Brown a “man child” and “show pony” while rubbing in how he seized primacy on the Wizards in a final blow to Brown’s confidence. All the while, Barnes and Jackson snickered along. But Brown, in a welcome twist, wasn’t having it. Puffing a hookah from his home with action figures in his likeness and a key to some city in the background, Brown took to YouTube and unloaded on the trio for more than an hour. Throughout, the 39-year-old effectively labeled Jackson a fake gangster turned fake social justice warrior, Barnes a tragic mulatto and Arenas an Uncle Tom who perpetuated the bust narrative by being a lousy teammate on the Wizards. Brown further recommended the podcast try discussing bigger problems instead of rehashing his career. So of course Barnes and Jackson doubled down. 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Recipe Summary

  • 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

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.


How to Make Your Own White Castle Sliders at Home

"Crave on!" exclaimed vice president of White Castle Jamie Richardson as he signed off on an email exchange.

We bet you know what craving he's talking about. It's that mouthwatering thought of something small, something tender, and something that's a perfect balance of meat, onion, bun, and pickle - it's the White Castle slider craving. You don't really need to say much more than that, because everyone understands. The mini burgers are so unique, original, and delicious that anyone who's enjoyed a White Castle slider can't help but take part in the slider-mania that has spread across the country in the form of restaurants, freezer staples, and even a Hollywood movie.

So what's so good about them? Well, for starters, they're the number-one menu item of the fast-food chain that only has 409 restaurants across the country, a far cry from many of the other popular chains. The unique and almost unattainable qualities of the sliders are what make them so special for so many people, and it's why they crave them, love them, and try to make them themselves.

The story of the slider started back in 1921, when two Kansas folks, Walt Anderson and Billy Ingram, broke bread together. Anderson, a cook, wooed his insurance broker friend Ingram with one of his sandwich creations, a hamburger, and from there the idea of White Castle was born. With "castle" signifying strength and permanence, "white" was meant to signify purity, a counterargument to Upton Sinclair's 1906 book The Jungle, which cast a negative and impure outlook on beef. White Castle's popularity picked up immediately, and as the first-ever fast-food chain, their success and mission statement have remained constant through their years of business. "Convenience for customers and an incredibly [delicious] product they can't get anywhere else," says Richardson, is what defines the company. In other words, desirability.

"We're the object of desire - part of it is that we are trying to be all things for all people our taste is distinctive and we have that commitment," explains Richardson.

And, their commitment is to quite a large following. Known as "the cravers," they're customers that embody the loveable characters of the 2004 movie Harold & Kumar Go to White Castle, the people who will travel for hours in the middle of the night just to wrap their hands around a tiny, palm-sized slider. They're the obsessed, and their devotion and praise is one reason that White Castle remains such a prominent fast-food chain in our country today.

So, enough about White Castle and let's get to the slider already.

At 5 ounces a serving with 140 calories and 6 grams of fat, the slider is, in the words of Richardson, "the perfect blend of beef and bun - the true alchemy is how the flavors meld together, become one distinct taste because of the fresh bun, the hot beef, the onion, and the balance of the perfectly placed pickle."

Because of its strong following, many people have tried to replicate the beloved slider, but few have succeeded. As the cook editors here at The Daily Meal researched the project, we came across scores of recipes, all using different techniques and ingredients. Along our journey, we discovered a recipe by BigRedKitchen blogger Robin Joss that was as close to what we envisioned as possible. We didn't necessarily agree with Joss' specifics (don't get us wrong, hers' is pretty good too), but we agreed with her craver passion and style, which is why we asked her to work with us on this project. We poured ourselves into the details with Joss, and analyzed every little clue and hint that Richardson provided us.

We're pretty pleased with the results. In discussing the recipe with Richardson, he suggests, "The closest [you] will ever get [to the slider] is to go to your local grocery store and buy a package of frozen White Castle sliders."

We liked his salesman pitch, but we were unconvinced, and are confident that this recipe will help you succeed in making your very own White Castle slider at home.

The Challenge
This tiny burger, of which 550 million were sold last year, is the ultimate recipe challenge. The slider is so popular that if the amount of the hamburgers sold since 1921 were laid side by side, they would reach the moon and back. To replicate it is a challenging task, but we took it on.

The Beef
First we start with the beef, which according to Richardson is 100 percent all-natural USDA-approved. A special blend of specific cuts is chosen to create the slider patty, he said, and we decided to go with an equal amount of ground chuck and ground beef.

The Buns
As Richardson said, the beauty of the slider is how the shape of the patty aligns perfectly with the shape of the bun. We used Martin's Party rolls, which come in a bag of 12, but any square mini-roll will do, just so long as the patty is the same shape.

The Width
A lot of Anderson's fame is due to his invention of the hamburger patty, which he developed when he flattened a meatball with his spatula because it was cooking too slowly. The beauty of the White Castle slider is its thinness, and we rolled ours out to ¼-inch thick using parchment paper and a rolling pin.

The Shape
It wouldn't be a White Castle slider unless it was a square, so we made sure to cut our sheet of beef into 3-by-3-inch squares. We found that a pizza cutter was the most efficient way to cut them up, but a regular spatula will do the job as well.

The Design
White Castle is the first and only fast-food chain ever to cook their patties with holes in them. The layout was designed so that the patties cooked faster, and has been patent-protected since 1945. We wiggled a straw into the patties to give them some punctured love.

The Secret Ingredient
So many people think they know what the secret is in a slider whether it's peanut butter or Lipton Onion soup, but Richardson insists it's really quite simple. The secret ingredient is added to the onions, and it's something that is easily accessible and available to the home cook, he hinted. After much thought and deliberation, we decided on butter, and it's as simple as that.

The Onions
Part of the slider's luster is those little white flecks of onion on the patty. We finely chopped ours and sautéed them for a couple of minutes before adding the patties so that they were just slightly cooked - retaining a crisp bite but giving a mellow cooked-onion flavor.

The Power of Steam
"Never underestimate the power of steamed grilling on a bed of onions," Richardson suggested, and we took his words literally. After he told us that one of White Castle's standards of excellence was that there should never be an area of a White Castle griddle bigger than a dime that's not covered by onions, we were convinced they were steamed.

Texture is Everything
The fact that White Castle makes and distributes their own hamburger bun was a bit of a road block for us in the beginning, but we think we figured it out. "Texture and freshness are key," Richardson warned, so we wrapped our buns in a damp kitchen towel and zapped them in the microwave to give them a steamed, soft quality.

The Pickle
Richardson described it as the perfectly placed pickle, and we couldn't agree more. We used one dill pickle slice to top our patties, and we didn't feel a bit of shame about it.

The Results - White Castle Sliders Recipe
- Anne Dolce, The Daily Meal

After the trials and tribulations, we think we've created a masterpiece with this recipe and have succeeded in replicating the slider in all of its glory. The finished result: a plain patty topped with sautéed onions and a pickle, and wedged between two steamed buns - ketchup optional.

We're certainly not the first to try to replicate this recipe, but we think we've come pretty close - and closer than others - to nailing it. We'd like to give a special thanks to Robin Joss of BigRedKitchen for helping us develop this recipe.

INGREDIENTS
• 1/4 pound ground chuck
• 1/4 pound ground beef
• Salt and pepper, to taste
• 4 tablespoons butter
• 1 cup finely diced onions
• 6 dill pickle slices
• 6 square dinner rolls

DIRECTIONS
In a medium sized bowl, mixed together the beef and chuck, carefully so that you do not overmix the meat. On a clean surface or a cutting board, lay out 1 sheet of parchment paper. Place the beef in the center and top with another sheet of parchment paper. Roll out the beef until very thin, about ¼-inch thick, into a rough rectangle that is about 7-by-10-inches. Trim the edges of the square and use the scraps to pat into a neat rectangle that is 6-by-9-inches.

Season the hamburger square generously with salt and pepper. Using a spatula, cut six 3-by-3-inch patties out of the square. Using a straw, poke 5 holes in each patty, one near each corner and one in the center.

In a 12-inch skillet, melt the butter. Add the diced onion, season lightly with salt, and sauté in the butter for 1-2 minutes until it begins to sweat. Spread the onions evenly along the bottom of the pan so that the bottom of the pan is covered. Turn the heat to medium-low, and top the bed of onions with the patties, 4 at a time, seasoning side down. Allow the onions to "steam" the patties. Cover and cook the patties until they are no longer pink and cooked through, about 4 minutes.

Meanwhile, dampen a kitchen towel and wrap the 6 buns in it. Place in the microwave for 10-20 seconds to steam the buns.

To assemble the burgers, take each patty with no more than 1 tablespoon of the cooked onions and place on the bottom ½ of the bun, onion side up. Top with 1 pickle slice and the top ½ of the bun. Serve with ketchup, if desired.


Added by

Hi! I made this recipe and it turned out really well, but it struggled to rise and was salty. I had baker’s intuition that a tablespoon of salt was too much. I think the recipe maybe is supposed to be a teaspoon. I will be making this again, trying it with a teaspoon of salt though. )

Did you use Kosher salt or regular salt?

To start, your recipe is awesome, but I made a few tweeks to it and my rolls turned out perfect! I used bread flour instead of all purpose, 1 used 2 tablespoons shortning and 4 tablespoons salted butter and added 4 tablespoons of Carnaton "powered" milk. I made a rookie mistake and killed my yeast (didn't find out until an hour into the rising process) but I save the dough, make another batch of yeast, added 3/4 cups more of bread flour 2 tablespoons of sugar, and 1 additional tablespoon of salted butter. then followed the recipe as given. The rolls baked at 400 degrees for 16 min. and they turned out unbelievably good. They were, light,spongy, tender and just the right amount of sweetness. To test the theory I made one of my pre-frozen pre-portioned white castle burgers. I hydrated onions from the day before and steamed the meat over the onions and added the bun just as they do at White Castle. Let me tell you. it was an ** experience biting into that burger - it was absolutely the real deal. I'm still looking for the meat blend (experts say several different cuts of beef) but as far as the bun goes - the secret is out. Thank you for helping me break the code.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.


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Check out Park’s recipe for homemade Slyders. It’s cobbled together from various online recipes and includes one absolutely nauseating ingredient: beef-flavored baby food.

So what did Park think of his Slyder clones? He writes:

Not a bullseye, but a lot closer to the real thing than expected, and I feel I could probably get it very close on my second attempt … not that there will necessarily be one. Right now, there are about two dozen White Castle clones in Ziploc bags in my freezer, awaiting their chance at freedom the next time I stumble home with a severe hankering for Slyders at 4 in the morning. In other words, I think I ought to be set at least till 2010.