White Castle Sliders
These White Castle Sliders are a copycat version of the famous sandwich. I can’t promise that they’re exactly the same as the original sliders, only a better version – good, easy, and great for your next party.
WHITE CASTLE SLIDERS RECIPE
Like I said above these are the copycat version of White Castle Sliders. But let’s just say they might not be exactly the same. I can testify because I can’t remember what the original tastes like. Apparently grocery stores now sell the classic burgers.
I’m pretty sure White Castle burgers, the real deal, are made with square patties.
What I will say is that these are great – White Castle hanmburger or not. Last time I served these was after an epic long day. One of those days when we were gone the whole day and we all came home starving.
Luckily I had prepped these the night before so all I had to do was pop these in the oven for 15 minutes and we were ready to eat.
I think the original sandwich has a bed of onions on top but I brown the onion with the meat because I’ve found that most people prefer that.
This can make anywhere between 24-40 sandwiches depending on the size of the sliders you use. Hawaiian rolls work great her but definitely make tiny sliders.
I like when you individually wrap them in aluminum foil but you can also just wrap the whole pan in foil just to make sure the top bun doesn’t get too brown.
I’m not a huge fan of dill pickle burgers but I will say that you MUST add a pickle here. They make the sandwich.
OTHER SANDWICH RECIPES
- Ham and Cheese Sliders
- Jalapeno Cheese Slider
- Slow Cooker Chicken Caesar Sandwiches
- Cuban Sliders
- Chicken Parmesan Meatball Sliders
- Chicken Suiza Sammies
White Castle Sliders
- 1 pound ground beef
- 1 small onion, chopped fine
- 8 ounces Velveeta cheese, cubed
- 0.5 (1 1/4 ounce) package onion soup mix (see Note)
- 40 slider rolls, sliced in half
- 40 slices dill pickle slices
- Preheat oven to 350 degrees. Brown ground beef and onion. Drain.
- Stir in cheese and soup mix and cook over low heat until cheese melts.
- Spread burger mixture on bottom buns. I used a cupcake scooper to do this to make it easier. Place the bun tops on top of the meat mixture. Place rolls on a baking dish lined with parchment paper.
- You can wrap the whole pan in foil or each sandwich individually.
- Bake 350 for 15-20 minutes or until nice and toasty.
- Remove foil and top each sandwich with a pickle.
- Serve immediately with ketchup and mustard if desired on top.