Almost White Castle Sliders for a Crowd
One more freezer recipe for you before I give you the full run down. These little burgers are great to make up and stash away in the freezer for quick snacks, or on-the-run meals, but they are also great for parties because they make a ton of food for very little work.
These burgers are little bites of everything you want in a slider. Greasy, meaty burger bites, onions, cheese, crisp dill slices topped with a dollop of ketchup or mustard and folded into a soft bun. They are pure comfort food! There are lots of ways to make these burgers but I like Robin Sue’s recipe the most because it uses the original White Castle method of making the sliders: cooking the meat over a bed of dehydrated onions.
Almost White Castle Sliders
makes 24, prep 10 min, cook 20 min, adapted from Big Red Kitchen- 1/2 cup dehydrated onion flakes
- 2 lbs 80/20 ground chuck beef (you need the fat for re-hydrating the onions)
- seasoned salt
- 6 slices cheese, American or Cheddar
- 24 small dinner rolls
- 24 sliced dill pickles
- ketchup or mustard as desired
- Preheat oven to 400°F.
- In a 13×9 inch dish, spread onions evenly.
- Press ground beef evenly over onions into a large patty.
- Sprinkle meat with seasoned salt or seasoning of your choice.
- Bake meat for about 20 minutes.
- Layer sliced cheese over meat and return to the oven for about 5 minutes or until cheese is hot and melted.
- Slice meat into 24 tiny squares (4 rows by 6 columns, they will look too small but once you get the dinner rolls sliced they are the perfect size).
- Fill each dinner roll with a slice of meat and a dill slice, topping with ketchup or mustard as desired.
- To freeze wrap each sandwich with plastic wrap and place in a large freezer bag. Freeze.
- When ready to eat, remove a sandwich from the bag and unwrap. Wrap in a paper towel and heat in the microwave for 30 seconds upside down, then 30 seconds right side up. Allow to cool slightly before eating.
Posted in Easy, Fast, Main Dish, Snacks/Appetizers
September 15th, 2010 at 5:50 am
I love little sliders. I have a recipe that’s very close to this. I use Sara Lee dinner rolls. Makes a great little burger.
September 15th, 2010 at 1:30 pm
I love Robin Sue’s site! Thanks for the reminder – not a fan of onions, but my brother is coming to town and loves White Castle!
Hey – I am having an open house at my Mom’s on Saturday – I am doing a chili bar, but I am trying to think of easy appetizer to walk around with – got any ideas??
These Ham and Cheese Pretzel Bites or Shrimp Nacho bites or Prosciutto Pinwheels all seem easy and portable (and wouldn’t be too out of place at a chili bar).
September 15th, 2010 at 2:50 pm
I made Robin Sue’s sliders. They kids loved them. I’ll have to make them again soon. Thanks for the reminder.
September 16th, 2010 at 11:50 am
We’ve become big sliders fans and I liked this idea too. Thanks for the reminder.
September 18th, 2010 at 4:02 pm
I love these and have been making them periodically ever since I saw the recipe on Big Red Kitchen. Seeing your post reminds me that it’s been too long since I’ve made them, and that I need to play with the method to see how it does on the grill. These would be great for tailgating!
September 22nd, 2010 at 1:03 pm
If the sliders are allowed to thaw (either overnight in the fridge or in a lunchbag at school) how long would you microwave them?
Straight from the freezer they only need about 45 seconds to 1 minute. So slightly thawed I’d say maybe only 15-30 seconds. Good Luck! -Katie
April 28th, 2011 at 1:33 pm
Did anyone try warming Almost-White Castle burgers on the grill? How were they? Wrap in foil?
October 19th, 2012 at 6:44 pm
I made them tonight (a double batch since we had 8 family members tonight) thinking I would have 48. However, when the meat finished cooking it had shrunk. The 6 cheese slices just covered the meat. Thankfully I had only bought 36 dinner rolls (3 packs of Sara Lee dinner rolls) otherwise I would have had extra rolls. Wonderful flavor, but I’m going to add more onions on top of the meat. We like our onions here.
February 7th, 2013 at 11:44 am
I made these last night but I did change the garnishes. I wanted to make a version of the Chili’s Big Mouth Bites and so I followed the recipe as above but I did mix the seasonings throughout the meat instead of placing in on top of the hamburger.
I then made a packet of Hidden Valley Buttermilk Ranch dressing as directed and then mixed in diced jalepeno peppers into the dressing after the dressing thickened for 30 minutes in the refrigerator. I then made crispy Applewood bacon and crumbled them up and placed on the dinner rolls with the dressing.
It was pretty close to a Chili’s Big Mouth bite. I did cut them up in 24 squares, they were small but honestly they were thick and big enough to fit in a roll.