White Castle Like Sliders Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Steps:

• 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°F 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.
• Note- To make ahead -- store 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.

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

Steps:

• Mix onion soup mix, ground beef and egg together. Press into a cookie sheet all the way to the edges (will shrink up a lot). Polk holes in the meat with a fork and press diced onion into the meat. Bake for 10-15 minutes at 400.
• Cut into 24 squares. Serve on dinner rolls or we really like them on Kings Hawaiian rolls. Top with 1/4 of a piece of plastic (processed American slices) cheese, pickle slice and a little ketchup.
• Makes 24.