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Mike's Own-White Castle Cheese Sliders®
Mike's Own-White Castle Cheese Sliders®

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We hope you got benefit from reading it, now let’s go back to mike's own-white castle cheese sliders® recipe. You can have mike's own-white castle cheese sliders® using 25 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Mike's Own-White Castle Cheese Sliders®:
  1. Take Slider Meat
  2. Use 1 1/2 lb Freshest Quality 80/20 Ground Hamburger
  3. Take 1/2 cup Salted Beef Broth [you may not need/use all]
  4. Provide 1 tsp Onion Powder
  5. Use 1/2 tsp Each: Garlic Powder - Black Pepper - Salt
  6. Take Oven Bake Mixture
  7. Get 2 1/2 cup [to 3 cups] Beef Broth
  8. Take 1/2 cup Dehydrated Onions
  9. Provide 1 tbsp Onion Powder
  10. Use Bread
  11. You need 15 small Sara Lee Plain Dinner Rolls [best] Or, [for the sweet tooth] King's Hawaiian Sweet Rolls
  12. Prepare Cheeses
  13. Prepare 10 slice Kraft American Cheese Slices [one layer cheese only]
  14. Use Toppings
  15. Use 1/2 cup Dehydrated Onions + 1 1/2 Cups Water [soak for rehydration]
  16. Use 15 Sliced Vlassic Pickles
  17. Take Kitchen Equipment
  18. Get 1 large 9" x 12" Or 11" x 15" Baking Pan
  19. Get 1 large Straw [to puncture meat]
  20. Prepare 1 large Plastic Bowl & 1 Smaller Plastic Bowl
  21. Take 1 large Kitchen Knife
  22. Prepare 1 Parchment Paper
  23. Get 1 large Rolling Pin
  24. Provide 1 Spatula
  25. You need 1 Tinfoil
Steps to make Mike's Own-White Castle Cheese Sliders®:
  1. WC, done my way. ;0) Enjoy!
  2. Heat oven to 450°. Pictured are the items you'll need. Note: Tinfoil, parchment paper and large baking pan not shown.
  3. Mix your 1/2 cup of dehydrated onions with your 1 1/2 cups water and allow it to sit for 30 + minutes to hydrate. These little guys will burst several shades of white and bloom right up for you! These fully hydrated onions will also have that tiny inner, "snap!" that White Castle has indeed become known for! Drain any excess fluid from onions.
  4. Mix everything in the Slider Meat section except - slowly add your 1/2 cup broth. I didn't use it all but you may. You'll want your meat gummy and tacky - not runny and falling apart. Remember, there are no binders [i.e., eggs or bread crumbs] in this slider meat mixture and I can't be certain what grade of beef you'll be purchasing. So, go half, then go slowly! You'll want your meat really hard to roll with a rolling pin. Meaning, it sticks to your rolling pin constantly. That should give you that proper, "cooked meat," WC texture.
  5. On parchment paper or equivalent - roll your meat to about 1/4" [or just slightly thicker] thickness.
  6. ° Create lines with a knife where you'll size your patties. Cut meat all the way through. See photos. ° Using a sturdy straw or rounded equivalent, make 5 holes in your lined out patties. Discard leftover meat from hole punctures. ° Lightly sprinkle top of hamburger meat with onion and garlic powder. ° Freeze your patties until just slightly frozen, yet pliable. Or, you can simply freeze them solid. I've never noticed any difference between the two other than cooking times and I always freeze mine. ° I also freeze full sheets of these patties just to have on hand. They'll last safely in the freezer for a month and when ready, you're less than 30 minutes away from.a WC lunch!
  7. ° Wrap hamburger in parchment and freeze fully or partially. Lightly flatten and evenly smooth meat before you do. Be careful not to flatten your work though! ° Second picture: Fully frozen sheet of copycat White Castle hamburger meat.
  8. Depending upon the size of your overall hamburger patty, mix your Oven Bake Mixture in a 9"x12" or 12"x15" pan.
  9. Place frozen sheet of meat into your pan filled with your Oven Bake mixture, cover with Tinfoil and seal pan very tightly. Bake for 13 to 15 minutes at 450° until bubbling. Try not to peek until the end of cooking. You'll want your meat to fully steam.
  10. ° Uncover your cooked hamburger. ° If needed, drain 1/2 of the fluid while leaving meat in place. [you won't want your buns touching the fluid in your pan] ° Lay one layer of sliced of American cheese on top meat as pictured. Don't double up on the cheese as it will easily over dominate your Sliders flavor and drown out your onions and seasonings. ° Sprinkle all of your now hydrated - dehydrated onions on the top of cheese. Cover every inch of meat. ° Cut your rolls in half and place the top halves atop your cheese and onions. ° Tightly re-seal pan again with your Tinfoil and place back in the oven for 3+ minutes to
  11. Your entire kitchen should literally be smelling like a White Castle franchise by now! - Throw on your bottom buns, a sliced pickle in each and prepare to taste the memories! - - Pictured below are WC's made with Kings Hawaiian Rolls.
  12. Enjoy!

At first glance, White Castle's slider may seem like a hamburger shrunk down to a fun-sized version of Additionally, White Castle definitely adds artificial color to the cheese to give it that uniform shiny orange The slider bun is baked fresh in White Castle's own bakeries. White Castle just introduced two new Cheese Sliders, namely the "Roasted Garlic Cheese Slider" and the "French Onion Cheese Slider," which pair new flavored cheeses with the usual beef patties, pickles, and All of this cheesy goodness will be available for a limited time at participating locations. White Castle is bringing back its beloved Sloppy Joe Sliders, Mac & Cheese Nibblers, and Corn Dog Nibblers this winter. First up, are the aforementioned Sloppy Joe Sliders. White Castle describes these as lean ground beef mixed with onions, tomatoes and bell peppers, with a "sweet, tangy sauce.

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