Homemade White Castle Sliders. My Favorite Little Burger as a Kid.

I remember getting the Original White Castle Sliders when I was a little girl. It was way back in the 70's, but it seems like only yesterday. There are a few childhood food joints that will stick with me forever. Orange Julius at the mall, A & W's baby burgers, Homemade Pretzels from Solvang, California, Shakey's Pizza Parlor and White Castle Sliders!!! Oh how I loved going to get those yummy little burgers. Those were the days!!!! Imagine my excitement when when I came across this recipe for Homemade White Castle Sliders at Big Red Kitchen . As usual I wanted to see how the copy cat version compared to the original. I wanted to try out these mini little burgers on my kiddos to see if they liked them as much as I did.

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. This is really a pretty good clone of the original white castle sliders. I did do a bit of research and found a few recipes that had a small jar (2-3oz) of beef baby food added to the meat mixture. They say the true white castle burgers had a bit of liver added to the meat mixture, can you believe that? Maybe next time i might get brave enough to try it with the baby food, who know. All I know whatever was in the Original White Castle Burgers were and still are the best.

Evenly spread the onions on the bottom of a 9x13 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 pattie. If you want them thinner use a little bit of a larger baking pan or tray.


Sprinkle with seasoned 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 pattie.



Top with cheddar cheese, return 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 pattie 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!!




White Castle Sliders

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese or american cheese slices
12- small party rolls
( use Martin's Potato Bread Party Rolls or Sara Lee 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 pattie. 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 pattie. 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 pattie 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.


Best rolls to use are the Martin Potato Rolls, Pepperridge Farm or Sara Lee Dinner Rolls.



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Tina, The Mom in Mommy's Kitchen