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!
Ingredients
- 2 pkgs Dinner Rolls (16 rolls)
- 1 lb Ground Chuck
- 2 ⅓ cup Beef Broth
- 1 cup Dried Minced Onions
- 8 American Cheese Slices (optional)
- 16 Hamburger Dills
- ½ tsp Salt
- ½ tsp Pepper
Directions
- Line a 10×15 pan with parchment paper.
- Mix ground chuck, ⅔ 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 ⅔ 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.
Recipe
Copycat White Castle Sliders
Ingredients
- 2 pkgs Dinner Rolls 16 rolls
- 1 lb Ground Chuck
- 2 ⅓ cup Beef Broth
- 1 cup Dried Minced Onions
- 8 American Cheese Slices optional
- 16 Hamburger Dills
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Line a 10x15 pan with parchment paper.
- Mix ground chuck, ⅔ 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 ⅔ 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.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!
Renee
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
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.
Renee
I don’t know why the form took one star. I didn’t enter that! sorry!
Alison
No problem. 🙂
Cindi
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.
Pam
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
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 🙂
Pete
Why do you need to make the hole in the meat (step 5)? Thanks!
JIM
Pete, it is so the steam can escape through the meat
Lois casto
I used hot dog buns cut in half
G.w.
Awesome recipe! Made this multiple times for the family. I miss White Castle ever since moving and this is far better than the frozen crap in the store.
Patty
Me too! My gramma used to bring us to the one near Woodbridge Mall in NJ. Nearest one is in Toms River NJ which I visited 3 years ago. Since 1987, we’ve lived in PA. The frozen ones don’t compare, so I’ll give your recipe a try soon! Yours got good reviews, so I’m confident it will turn out great!
G.w.
Five stars!
Laura
I just made them they are really good but I think one thing is wrong I used 1 cup of the minced onions WOW it was over kill. I’ll make them again just no where that amount of onions
Alison
Sorry, I like onions. 🙂 If you don’t like them as much you can cut it in half.
Kathy
I love lots of onions too but felt like the dried minced onions were too much. If I remember correctly, White Castle uses actual minced onions grilled or sautéed and they’re sweeter. This recipe was great and I’ll try it next time using onions I mince and sauté. Thank you so much for a great recipe!
Dana Rodriguez
I love White Castle but they don’t have them here except the frozen ones and that just isn’t the same. Thanks for the recipe!
Alison
You’re welcome
Debbie
I grew up on White Castle hamburgers. I tried this recipe. They didn’t taste anything like the original, but they were still good. I think the recipe needs some tweaking, but if you never grew up on them I suppose you wouldn’t know.
Alison
Thank you for trying the recipe.
lin mac
is white castle the same thing as a krystal hamburger
James C Haynes
Yes
PattyB
I made these 3 times now. They are EXCELLENT! I enjoy making these because they are super easy and no mess! You can use dinner rolls, slider rolls or regular size burger buns. If using burger buns, simply section the meat squares before freezing to equal 8 squares. After cooking and before cheese put on, I “sized” the patties with one bun top and make an indent with my spatula.