Friday, November 4, 2011

White Castle Sliders

I have never eaten a real White Castle slider, but my husband has.  The first time I made these he said (and I quote) "These taste better than the real thing!"  That is all I needed to hear.  This recipe immediatly found its spot on my list of favorites.

I originally found this recipe from another food blog I follow Favorite Family Recipes.  It's an amazing site.  Go check it out.

To fit our family, I made a few adjustments to the recipe.  Enjoy!

White Castle Sliders


1 1/2 pounds of ground beef
1 package of dry onion soup mix
1 tbsp creamy peanut butter
1 cup of chopped onion
1/2 cup milk
12 slices of cheese (the processed kind is good)
1 tbsp olive oil
12 Sara Lee dinner rolls

Preheat oven to 350┬║ degrees

In a large bowl mix (with your hands or a spoon) the hamburger, onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.  Try to get it to reach all the edges of the pan. 

Put in oven for about 10 minutes. The meat will shrink. 

While the meat is in the oven, saute the onions in a small frying pan with olive oil.  

Take it out of the oven and put the onions all around the edges to flavor the meat. Place back in the oven for about 15 minutes.

Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices across the entire surface. Put it back in the oven for 7-10 minutes (until cheese is melted). 

At this point there is a lot of juice.  Use a bulb baster to drain some of it from the pan.  

Then add the tops of your rolls and place back in the oven for about 5 more minutes.

Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

*Sometimes we add pre-cooked bacon.
*Enjoy with ketchup and mustard

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