Once again, my pregnancy has given me a hankerin' for something specific...sliders. While I find the frozen White Castle sliders are okay in a pinch, I could not justify making a meal out of them for dinner. The box of processed, convenience burgers are really not that healthy or cost effective. (Ingredient lists with items that I can't pronounce freak me out, so I try and steer clear of packaged foods as much as reasonably possible.) I decided to skip the box and make some sliders on my own. I did a little bit of Internet searching, and found this recipe on a fellow food blog. I have to make a couple substitutions for what I have on hand, but my version should be fairly close. This is another recipe that looks cheap, easy, and yummy...right up my alley! I don't know how they will actually compare to real White Castle sliders, but they look great nonetheless. I think I will serve our lil' burgers with a side salad and call it a meal. I have been looking forward to this dinner all week!
White Castle-Style Sliders
Amended recipe from: Mommy's Kitchen
(Original recipe from: Big Red Kitchen)
1/2 cup dried onion flakes
2 pounds ground beef (use at least 80/20 ground beef; I actually have 73/27)
1/2 teaspoon of Lawry's seasoned salt
6 slices of American cheese
12 small dinner rolls
Dill pickle relish to taste
Evenly spread the onions on the bottom of a 9 x 13 glass baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt.
Bake in a 400 degree oven for 20 minutes.
Using a paper towel, pat the excess grease from the top of the pattie. Top with cheese slices, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into patties. Slice open and separate each dinner roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with some pickle relish on the bun lid and serve immediately.
These were amazing! So simple and magically tasty!!! My almost-4-year-old proclaimed, "this dinner is YUMMY". A ringing endorsement if I have ever heard one. This meal was not complicated or fancy; but oh man, it sure hit the spot with all of us!
I would definitely stick to the original suggestion of 80/20 beef. The 73/27 was a little too fatty, and the meat actually shrunk in the pan quite a bit. I had to drain a lot of fat off of the meat to get it to where it needed to be. (***I would not go any leaner than 80/20...the fat is needed to rehydrate the dried onions.***) Even so, these little burgers were perfect. I didn't do pickle slices because I didn't have any on hand. Instead, a smear of Dill pickle relish was a great compromise. Also, I think I liked the relish better than I would have liked the slices anyway. Per bite, I got a balanced ratio of pickly-goodness to bun and burger. I still don't know if these are close to the original White Castle burgers, but I don't know if it really matters. These were so good on their own. This was exactly what I had in mind for sliders, and this easy recipe fulfilled my wish!