Sunday, January 31, 2016

Copycat White Castle Sliders


I've never personally had White Castle Sliders, but my husband has and he says these taste just like them!  Sure, I know they're usually on square buns.  But he did the grocery shopping this week and this is what he brought me.  Still darn tasty, no matter what the bun shape.  Enjoy!



WHITE CASTLE SLIDERS
FOR THE PATTIES:
1 lb ground beef
1/2 C beef stock
Salt & pepper, to taste

FOR THE SLIDERS:
1 C beef stock
1/4 C dried minced onions
9-12 slider buns (depends on their size)
6-8 slices Cheddar cheese
Pickle slices, if desired

Mix the ground beef, the 1/2 C stock and salt and pepper together by hand.  Place a piece of wax paper on a sheet pan.  Spread the beef out into a 1/8 inch thick rectangle on the wax paper.  It will be roughly about 14" by 11".  Lightly score the beef into about twelve 2 1/2 inch squares.  Using a straw or your finger, poke five holes into each patty, kind of like the 5 on dice.  Freeze the beef for 1 hour.

Preheat the oven to 450 degrees.  Mix the 1 C beef stock and the minced onions together.  Pour the mixture into another large sheet pan.  Try to spread the onions out evenly.  Place the beef on top of the stock mixture.  Steam bake the beef for 10-15 minutes or until it's done.  

While the beef is cooking, separate your bun tops and bottoms.  When the beef is done cooking, take the pan out of the oven and lay the cheese slices over the squares, overlapping the cheese if necessary.  Top with pickle slices and the bun tops, putting the tops right up next to each other. Return the pan to the oven and cook for a few minutes to melt the cheese and heat up the top bun.  To serve, cut the burgers between each top bun.  Use a spatula to pick up each burger and place it onto the bottom bun.

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