Yield: 12 sliders

Copycat White Castle Sliders

Copycat White Castle Sliders

Ingredients

  • 12 small soft dinner rolls, my package measured 9" x 7"
  • 1 lb. extra lean ground beef
  • 1 (10 1/2 oz.) can beef consommé, [i]divided[/i] (I used Campbell's)
  • 1/2 cup dried minced onions
  • 1/8 tsp. garlic salt
  • 1/8 tsp. regular ground pepper
  • 1/16 tsp. onion powder
  • a little regular table salt and pepper, about an 1/8 tsp. each
  • 6 American cheese slices, sliced into fourths, *optional to make cheese burgers
  • 12 dill pickle slices, or double for 2 on each if very thin or you'd just like more (I liked two!)

Instructions

  • 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.

    • Notes

    *To sprinkle seasonings evenly, always dump your measured amount into your palm, and with your other hand, pick up the spice with your index finger and thumb and sprinkle over evenly well above, rubbing your finger and thumb together. Don't try and just sprinkle from the measuring spoon.