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Copycat White Castle Sliders

Copycat White Castle Sliders

Copycat Recipes, Recipes

copycat white castle sliders
Copycat White Castle Sliders

If you love White Castle Sliders, you will love this Copycat Recipe for White Castle Sliders that tastes like the real thing but healthier. These are great to make while grilling out with friends or for the family. Try them for yourself and you will see what we are talking about!

white castle sliders ingredients
Ingredients

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

white castle sliders processDirections

  1. Line a 10×15 pan with parchment paper.
  2. Mix ground chuck, 2/3 cup beef broth and salt and pepper together until mixture is easily spreadable.
  3. Gently press and spread meat mixture into prepared pan until you form a thin even layer.
  4. Using a knife, score each into 16 equal rectangles.
  5. Use your finger to make 5 holes in each patty.
  6. Place in freezer for at least 1 hour.
  7. Remove frozen patties on parchment paper.
  8. Preheat oven to 450.
  9. Pour remaining beef broth (1 2/3 cup) into a baking sheet and spread minced onions over entire bottom of pan.
  10. Allow to sit for 5 – 10 minutes.
  11. Cut all dinner rolls in half to make buns.
  12. Place frozen beef on top of onion mixture.
  13. Place in oven for 10 minutes to allow burgers to steam cook (until they turn brown).
  14. Remove and place cheese on each patty (if you are making cheese sliders).
  15. Top each with a bun top and return to oven for 3 minutes.
  16. Top each bun bottom with a dill pickle
  17. Use a spatula to pick up each slider half and place on bun bottom.

white castle sliders

3.0 from 2 reviews
Copycat White Castle Sliders
Author: 
Recipe type: Copycat
 
Ingredients
  • 2 pkgs Dinner Rolls (16 rolls)
  • 1 lb Ground Chuck
  • 2⅓ cup Beef Broth
  • 1 cup Dried Minced Onions
  • 8 American Cheese Slices (optional)
  • 16 Hamburger Dills
  • ½ tsp Salt
  • ½ tsp Pepper
Instructions
  1. Line a 10x15 pan with parchment paper.
  2. Mix ground chuck, ⅔ cup beef broth and salt and pepper together until mixture is easily spreadable.
  3. Gently press and spread meat mixture into prepared pan until you form a thin even layer.
  4. Using a knife, score each into 16 equal rectangles.
  5. Use your finger to make 5 holes in each patty.
  6. Place in freezer for at least 1 hour.
  7. Remove frozen patties on parchment paper.
  8. Preheat oven to 450.
  9. Pour remaining beef broth (1⅔ cup) into a baking sheet and spread minced onions over entire bottom of pan.
  10. Allow to sit for 5 - 10 minutes.
  11. Cut all dinner rolls in half to make buns.
  12. Place frozen beef on top of onion mixture.
  13. Place in oven for 10 minutes to allow burgers to steam cook (until they turn brown).
  14. Remove and place cheese on each patty (if you are making cheese sliders).
  15. Top each with a bun top and return to oven for 3 minutes.
  16. Top each bun bottom with a dill pickle
  17. Use a spatula to pick up each slider half and place on bun bottom.
 

12 Comments

  1. Renee
    June 3, 2016 at 8:39 pm
    Reply

    Does the brand of dinner rolls matter? Some of those dinner rolls are pretty sweet and wouldn’t seem to really “copy” the White Castle hamburger.

    • Alison
      June 3, 2016 at 11:50 pm

      I usually use store brand dinner rolls. I wouldn’t use the Hawaiian Sweet rolls as they would be too sweet and not taste right.

  2. Renee
    June 3, 2016 at 9:33 pm
    Reply

    I don’t know why the form took one star. I didn’t enter that! sorry!

    • Alison
      June 3, 2016 at 11:50 pm

      No problem. :)

    • Cindi
      July 17, 2016 at 7:47 am

      Some places sell slider buns. Not sure where you’re from, but they sell them at Ruler’s (Kroger) if you are near one of those.

  3. Pam
    July 15, 2016 at 6:40 pm
    Reply

    I love these! Tastw really close to white castle. At the end i find i have to drain off all of the grease from the meat before putting the buns on. Any thoughts?

    • Alison
      July 17, 2016 at 12:17 am

      Yes, you could drain the grease before putting it on the bun for a more healthier option and so the bun is not soggy either. But if you want the full White Castle effect you can keep the grease on it. LOL :)

  4. Pete
    December 17, 2016 at 4:04 pm
    Reply

    Why do you need to make the hole in the meat (step 5)? Thanks!

    • JIM
      April 5, 2017 at 4:48 pm

      Pete, it is so the steam can escape through the meat

  5. Lois casto
    April 21, 2017 at 6:55 pm
    Reply

    I used hot dog buns cut in half

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