Harold & Kumar were onto something with the White Castle Sliders, but instead of the journey they took, you can just make them at home!
I have posted a copycat recipe of this particular food before, however, the recipe/method were completely different. This one is based more on how White Castle actually makes their sliders. I have never been to White Castle. The South has Krystals which I've heard isn't as good, but works. I personally don't like Krystals at all. My husband, Nick, on the other hand, loves both of them a lot. I made this recipe for him. I used Andrew Rea's recipe from his show Binging with Babish - if you haven't heard of him, I highly recommend. He is absolutely fabulous. I really enjoyed this recipe, so maybe I'd be a White Castle fan - who knows!? :)
- Ground beef [2 lb. will be about 12-14 patties]
- Potato slider buns
- 2 white onions, diced
- Vegetable oil
- Salt and pepper
- American cheese slices
- Dill pickle chips
Directions:
- In a stand mixer, beat ground beef until it reaches a more paste-like consistency.
- Shape into a rectangle and then cover with parchment paper and use a rolling pin to roll out thinly.
- Score into individual patties that are slightly bigger than your slider buns to allow for shrinkage when cooking.
- Use a metal straw to punch 5 holes into each patty, then place meat into the freezer to firm.
- In a cast iron skillet, heat enough vegetable oil to coat the bottom. Add onion into an even layer and then add a bit of water to help onions steam.
- Cook onions while stirring for about 2 to 3 minutes. You want them to be steaming and translucent, but not getting color just yet.
- Snap patties and then place on top of the onions as close together as you can get them. Season with salt and pepper.
- Top each patty with the bottom bun (yes! on top of the uncooked patty) and then place the top bun on top of the bottom bun. The holes in the patty will help steam escape and the patties will cook through without flipping and your buns will be nice and steamed.
- When your burgers look cooked through, remove top bun and invert burgers onto a plate or baking sheet (so you will have bottom bun, burger, and onions). Quickly top with a slice of American cheese and a dill chip, followed by the top bun.
- I hit mine with a little ketchup and mustard, but that's optional for sure.
I make a lot of copycat recipes for my husband including a pizzeria favorite from Ohio, Copycat Marion's Pizza. The Soccer Mom Blog shared this recipe for the BEST Hawaiian Sliders and they look oh so good!
Copycat White Castle Sliders
Ingredients
- Ground beef [2 lb. will be about 12-14 patties]
- Potato slider buns
- 2 white onions, diced
- Vegetable oil
- Salt and pepper
- American cheese slices
- Dill pickle chips
Instructions
- In a stand mixer, beat ground beef until it reaches a more paste-like consistency.
- Shape into a rectangle and then cover with parchment paper and use a rolling pin to roll out thinly.
- Score into individual patties that are slightly bigger than your slider buns to allow for shrinkage when cooking.
- Use a metal straw to punch 5 holes into each patty, then place meat into the freezer to firm.
- In a cast iron skillet, heat enough vegetable oil to coat the bottom. Add onion into an even layer and then add a bit of water to help onions steam.
- Cook onions while stirring for about 2 to 3 minutes. You want them to be steaming and translucent, but not getting color just yet.
- Snap patties and then place on top of the onions as close together as you can get them. Season with salt and pepper.
- Top each patty with the bottom bun (yes! on top of the uncooked patty) and then place the top bun on top of the bottom bun. The holes in the patty will help steam escape and the patties will cook through without flipping and your buns will be nice and steamed.
- When your burgers look cooked through, remove top bun and invert burgers onto a plate or baking sheet (so you will have bottom bun, burger, and onions). Quickly top with a slice of American cheese and a dill chip, followed by the top bun.
- I hit mine with a little ketchup and mustard, but that's optional for sure.
Notes:
Recipe from Binging with Babish
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