#454: White Castle-like Sliders

      

I love White Castle burgers.  I'm glad we don't have one in our town.  I've been dying for Brian to try these, but I knew that the onions would be a no-go for him.  So when I found this recipe, I figured it would be a good chance to see if he would try these, and leave out most of the onions (and cheese) on his burgers.  (Basically he's eating onion flavored baked meat on a bun).

2 thumbs up from Brian and I!  We really, really enjoyed these!!  Allison liked it, and Chloe thought it was fair.  But I am definitely making these again.  The hardest part is finding the small buns (not Hawaiian rolls!) to put these on.  We eventually found and used mini Kaiser rolls and thought it was a great combo! 

This is a recipe that you probably should check the original link so you can see what the meat is supposed to look like before going into the oven! 

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls- I use Martin's Potato Bread Party Rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. 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 patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders. 

According to the original website, you can make these ahead of time!Store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.