double cheese sliders, white castle copycat recipe

Name: Double Cheese Sliders, White Castle Copycat Recipe
Prep time: 1 h 35 min
Cook time: 15 min
Yield: 3
Cuisine: American
Ingredients: 3/4 pound(s) ground chuck; 1 package(s) beefy onion soup mix; 1 1/4 cup(s) beef stock, divided; 4 tablespoon(s) dry minced onions; 6 - slider buns; 12 slice(s) american cheese; 6-12 slice(s) hamburger dill pickle chips

review

Recipe by

Dan Hammond

@Hambone

Noblesville, IN

I grew up with White Castle sliders...the thin meated little hamburger/cheese burgers. My favorite was always the double cheese version. This is a copycat recipe I perfected, and it works like a charm. White Castle does not fry or grill its meat, but steams it on top of a bed of minced onions. This recipe, done in the oven, works like a charm and it is a dead-on knockoff of the classic White Castle. Adjust this recipe to make singles if you prefer, and we use a low-carb slider bun just to stay a little bit healthy. Enjoy!

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yield 3 serving(s)

prep time 1 Hr 35 Min

cook time 15 Min

method Bake

Ingredients For double cheese sliders, white castle copycat recipe

3/4 lb

ground chuck
1 pkg

beefy onion soup mix
1 1/4 c

beef stock, divided
4 Tbsp

dry minced onions
6

slider buns
12 slice

american cheese
6-12 slice

hamburger dill pickle chips

How To Make double cheese sliders, white castle copycat recipe

1
Preheat oven to 450 degrees F and assemble your initial ingredients: beefy dried onion soup mix, dehydrated minced onions, beef stock and ground chuck.

2
In large bowl mix together well, by hand, the ground chuck, beefy onion soup mix and 1/4 cup beef stock.
3
Line a 10"x15" pan with wax or parchment paper. Roll out the ground chuck mix and flatten & shapen by hand to 1/4" thickness (remember, White Castle's are very thin patties). Use your buns to estimate size for 12 patties. Score the patties with a dull knife, almost cutting through but not completely. Then, using a straw or even your finger, make 5 holes in each patty in a pattern similar to the five of dice.
4
Place the meat in the freezer for 60 minutes. It will be easier to handle when it comes out but not entirely frozen.
5
In another large baking pan, 10"x15", pour 1 cup beef stock into the pan and then stir and spread the 4 tablespoons of dry minced onions evenly. Let sit for 10 minutes for the onion to rehydrate.
6
Cut your slider buns into thirds to create the double slider bun configurations.
7
Place the giant meat rectangle on top of the onion mix, breaking apart each patty so they are separated. Note that the entire meat rectangle should just cover the entire onions spread.
8
Place in the oven for 10 minutes...the beef stock will steam the onions and meat. Once the beef is browned (at 10 minutes), remove.
9
Place a cheese slice on each patty (you will need to trim down a traditional American cheese slice so that it is not too large).
10
Then stack the buns to be steamed: top bun on 6 patties, middle bun on 6 patties, bottom bun between the other stacked buns. Return pan to oven for 3 minutes (just long enough for the cheese to melt).
11
Remove the pan from the oven, take each bottom bun and place 1-2 hamburger dill pickle slices on each. Then, using a spatula, scoop the meat and onions with a middle bun and place it on top of the bottom bun with the pickle slices. Next, scoop the meat and onions with the top bun and place it on the previous stack...now you have a double cheese slider. Repeat for each slider.
12
Plate and enjoy!!!
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