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 Slidersmakes 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.