White Castle Slider Burger Ingredients

  • 12 small slider / white / dinner rolls
  • 1lb ground beef
  • 3/4 cup diced onion
  • 1 OXO cube
  • 1/2 cup of water for onions
  • Dill pickle slices.

White Castle Slider Burger Process

Whether or not you’ve been to the states and tried a White Castle, only know about them from Harrold and Kumar, or just want to try at home to see what the fuss is about, this faux White Castle recipe will get you 90% of the way there without having to go any further afield than your local Tesco.

The above video gives great insight as to how these are cooked and prepared.

The key to a good White Castle burger is getting the burgers thin, and FROZEN prior to cooking.

The best way to start is with a packet of beef, in a rectangle, place between 2 sheets of grease proof paper and a rolling pin and just go ahead and get that 1lb packet of beef rolled out nice and thin.

You will need to consider that the burgers need to be square and will need to fit into whatever small rolls you’ve purchased. Ideally you will be buying your rolls still joined in a packet in their original batch formation. In the US Hawaiian Rolls would be ideal, but in the UK small white rolls will do.

Another key thing about the burgers is that not only are they square and thin, but they have 5 little holes which allow the heat, steam, oil to blend everything together. You’ll want them around 6-7mm thick and around 3×3″ square for authenticity but adjust if your rolls are bigger / smaller. Ideally they need to be small and slider sized.

Once you’ve prepared your little square burgers, wrap in film and place in the freezer until you’re ready to use. There’s no need to add seasoning unless you want to. A little salt and pepper never does any harm but if you’ve got good quality meat then that’s all you need as it will have plenty of flavour (and more added in the next step anyway).

Now place the onions, water and an OXO cube into a frying pan on medium heat and saute until onions are clear (you could use a flat plate or tray). Leave the onions in the pan, you’re actually going to cook your burgers on top of this mixture (that’s the key, you kind of boil the burgers on top of the onions, the holes on the burgers allow the steam to cook the burgers thoroughly and the burgers soak up all that lovely flavour as well as seasoning the buns).

Now when it comes to cooking all you need to do it bring the pan up to medium/low heat. Add a little more water if you’ve lost some during cooking, you want the bottom of the pan covered. Take your patties from the freezer and place on top of the sizzling onions and water and allow the burgers to cook. While they’re cooking take the heel (the bottom piece of bread) and place on top of the burger.

Now once you’ve added the heel to each burger rest the crown (the top piece) across 2 heels on each burger so that it too may get a bit of steam.

The burgers should be cooked in 4 minutes. Take your spatula and scoop onions, patty and heel and flip onto a plate. Top with a two slices of dill pickle and then add the crown and you are done. Super easy, super tasty.

You can add cheese if you like, that is an option over there, but onions and patties is really all you need for the authentic experience.

While we can’t be 100% sure on the ingredients, we can be 100% on the process. Give it a go!