Nancy J. Patrykus


When I was a volunter at Chicago's U.S.O. Midway Airport,I would bring a couple of sacks full of sliders with me as an extra treat for the sailors from Great Lake's Navy training station, passing thru the airport. They really gobbled them up!
Like..gone in one bite!
Occasionally I would call a member from the AMVET Post,to bring more sliders! Depending on how many we had to serve. Within one hour the bags arrived. Talk about happy campers.....
Now, with this found recipe I can enjoy them here in Spokane, WA.

This is a photo of Chicago's
first White Castle Restaurant.
Located at Cermak

★★★★★ 1 vote
10 Min
5 Min


1 lb
ground beef
medium onion
1 pkg
hot dog buns
sliced american cheese.. if you want a cheeseburger
small cap to pen


1On waxed paper, divide the ground beef into 16 equal size pieces.
Then form each into 2-1/2 squares. Make the patties very thin.Then make 5 holes, with the pen cap to look like #5 on a dice.
Now freeze these patties, for later.
Cut the ends off of each hot dog bun and cut the bun into 2 pieces.
Very finely chop the onion. Pre-heat electric griddle to 375 and spray with Pam.
Lay about 1-1/2 Tablespoons of onion on the grill for each meat pattie you want to cook.
Be sure the onions are laid down very thin.
Quickly place a frozen pattie on the top of each of the onions. Cook for about 4 minutes.
The holes in the meat allow the steam to cook the top side of the meat.! Salt & pepper now if you wish.
Put 1/4 of a slice of cheese (a small square) on top of the cooked pattie, then a pickle slice.
Immediately place the bun top on the top of the pickle.
Take off the grill and place onto the bottom 1/2 of the bun.
Serve with mustard or catsup...your choice.
Enjoy this wonderful delicacy.
Bet you can't eat just one!!!
2P.S. a bonus for you.
Go to : Whitecastle.com.
for many recipes using, White Castle hamburgers!
You will be surprised...frozen are acceptable. Have fun