White Castle Sliders PRINT
|½||cup dried onion flakes|
|2||pounds ground chuck- 80/20 ground beef|
|½||t. seasoned salt|
|6||slices cheddar cheese or american cheese slices|
|12||- small party rolls|
|( use Martin's Potato Bread Party Rolls or Sara Lee Rolls)|
|dill pickle slices|
Evenly spread the onions on the bottom of a 9×13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.
Best rolls to use are the Martin Potato Rolls, Pepperridge Farm or Sara Lee Dinner Rolls.