Sliders are my favorite way to eat a burger of any type. The size is just perfect for me – and it is perfect for when your watching what you eat also! It is easy to eat one s.l.o.w.l.y. and be satisfied. At least for me it is. :o) Now, I have to tell you that I have never had a White Castle burger of any kind. The place doesn’t exist in New York State – that I know of. I wasn’t sure what to expect but I must say, it was pretty darn good!
I saw this recipe on Robin Sue’s blog Big Red Kitchen (site no longer exists) last year when she made them. Don’t ask me why or how it took me so long to finally make them myself. I know it won’t be the last time! I think these would be fun to serve at a small party and I also think they would travel well – and that they would warm in the oven wrapped in foil well too!
This is really quick to throw together. I took Robin Sue’s recipe and cut it in half – since it is just Grumpy & me we didn’t need 12 sliders! I also used red onion flakes (made by Litehouse and oh so good!) and Morton’s Nature’s Seasoning Blend instead of seasoned salt (less sodium)
White Castle-Like Burgers
adapted from Big Red Kitchen
If you make this as a half recipe it is likely it will serve 2 – 3 people. Grumpy had two and I had one so there are leftovers. I will see how they are warmed up when I take one to lunch tomorrow. 🙂 I served these with Savory Grilled Potatoes from allrecipes.com. Another definite keeper!
1/4 cup dehydrated red onion flakes
1 lb 80/20 ground beef
Morton’s Nature’s Seasons, seasoning blend OR seasoned salt
6 dinner rolls
Sprinkle dehydrated onion flakes in bottom of 9×9 (or 8×8) baking dish. Crumble raw beef over top of the onions evenly. Pat in dish making one giant burger. Sprinkle lightly with seasoning.
Bake in 400 degree oven 15-20 minutes (it took mine only 15). Remove from oven, carefully drain the burger juice from pan and then pat the top of burger with a paper towel to absorb fat that has accumulated on top. Place 4 cheese slices on top of meat. Place back in oven and cook 2-3 minutes more or until cheese begins to melt.
Cut burger into 6 even pieces. Serve on dinner roll (was the perfect size for this!) with dill pickles, mustard, mayo and/or ketchup, if desired. I see that Robin Sue served them with dill pickle slices and a side of ketchup. Maybe that is the White Castle way of serving them – and I’m sure good – but I gotta have all my condiments! 🙂 Enjoy!