How to Make the Best Copycat White Castle-Style Sliders

Ingredients

• 2 lb Ground Beef (80/20 lean‑to‑fat ratio, freshly ground)
• 1 tsp Salt (Approximately 1% of beef weight)
• 0.5 tsp Monosodium Glutamate (Optional, about 0.5% of beef weight for umami)
• 1 medium White Onion (Thinly sliced)
• 2 tbsp Neutral Oil (Canola, vegetable, or other high‑smoke‑point oil)
• 0.25 cup Water (For steaming the patties)
• 6 slices American Cheese (Full‑fat, 4 × 4 in each)
• 6 buns Potato Slider Buns (Tim’s potato slider buns, soft and fluffy, 4 × 4 in)
• 12 slices Pickle Slices (Dill pickle, thin)
• 2 tbsp Ketchup (Optional, for serving)
• 2 sheets Parchment Paper (Half‑size sheets for rolling patties)

Instructions

1. Season the Beef

   Place the 2 lb of ground beef in a large bowl, add 1 tsp salt and 0.5 tsp MSG, and gently mix until just combined.

   Time: PT5M

2. Divide the Meat

   Weigh out half of the seasoned meat (≈455 g) and set aside the other half in the fridge to keep it firm.

   Time: PT5M

3. Prepare Parchment Sheets

   Cut two half‑size sheets of parchment paper, fold them in half, unfold, and lightly spray with oil.

   Time: PT2M

4. Roll First Portion into a Thin Sheet

   Place the first meat portion on a parchment sheet. Using a rolling pin, roll outward from the center toward the edges until the meat is about 1 inch from the parchment edges. Trim excess, fold edges back, and give a final roll so the meat is a uniform thin sheet.

   Time: PT10M

5. Roll Second Portion

   Repeat the rolling process with the second half of the meat, keeping the portion you’re not working on chilled.

   Time: PT10M

6. Mark and Create Holes

   On each sheet, use a ruler to mark 4‑inch squares (six squares total). Press a small indentation at 4‑inch and 8‑inch lines to guide cutting. Then, using a round‑edged tool, press four holes (≈¼‑inch diameter) into the center of each square, pushing through the meat to the parchment.

   Time: PT10M

7. Freeze the Patties

   Transfer the parchment‑wrapped sheets onto a quarter sheet pan and place in the freezer for 60‑90 minutes until firm.

   Time: PT90M

8. Cut Frozen Patties

   Using a sharp knife, cut along the indented lines to separate the 4 × 4 in squares, then trim each square to a 3 × 3 in patty (the holes will expand during cooking).

   Time: PT5M

9. Slice Onions

   Thinly slice the white onion and toss with a pinch of salt.

   Time: PT5M

10. Cook Onions

    Heat the griddle or skillet over medium heat, add 1 tbsp oil, then add the onions. Cook, stirring occasionally, for 5‑8 minutes until softened but not browned.

    Time: PT8M

    Temperature: medium heat

11. Steam the Patties

    Wipe the griddle clean, add a little oil, then place a frozen patty (parchment removed). Splash a small amount of water onto the griddle, cover with the Pyrex cloche, and steam for about 5 minutes.

    Time: PT5M

    Temperature: medium heat

12. Melt Cheese

    Place one slice of American cheese over the steamed patty and let melt for 30 seconds.

    Time: PT0.5M

13. Steam the Buns

    Place the bottom half of a potato bun on the cheese‑topped patty, press gently, then add the top bun. Cover with the cloche for another 30 seconds so the bun absorbs juices.

    Time: PT0.5M

14. Assemble Slider

    Add two pickle slices and a dab of ketchup (or your favorite condiment) to each assembled slider.

    Time: PT2M

15. Serve

    Serve the sliders immediately while hot and steam‑soft.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g