Prep 10 mins
Cook 10 mins
I'm from White Castle country and these are pretty close to the real thing. My kids enjoyed them years ago when I would make this for them.
- 1 lb ground beef
- 1⁄3 cup breadcrumbs
- 3 tablespoons water
- 1⁄4 teaspoon fresh ground pepper
- 1 egg
- 1 (1 ounce) envelope Lipton Onion Soup Mix
- 1 (24 count) packagepepperidge farm party rolls
- hamburger dills, for topping
- In a large bowl combine ground beef, bread crumbs, water, pepper, egg and onion soup mix. Mix thoroughly.
- Roll mixture out 1/2-inch thick, to a 10-by-6-inch rectangle between 2 sheets of waxed paper. Turn out onto cookie sheet, removing paper from both sides. Using finger or spoon handle, poke holes in meat.
- Bake in preheated 400-degree oven 10 minutes. Remove. Pour off any fat. Cut meat into 20 squares to fit rolls. Place one piece of meat into a roll and top with hamburger dills if desired. Serve hot.
- Makes 5 hearty servings.
Made these last night for the family and eveyone loved them. It was nice to just throw it into the oven. I used 2 lbs. ground beef, 1/2 cup bread crumbs, 5 tablespoons water, 1 egg, 1 lipton onion envelope and 1/2 teaspoon salt and baked at 400 degrees for 20 minutes. I drained the meat and sprinkled grated cheese on half to satisfy the cheeseburger lovers in the house, cut them into squares with my pizza cutter and then served them on the Sweet Hawaiin Rolls. Served them with some onion rings that I got on the website and couldn't have asked for a more delicious, simple fun meal. Thanks!
We don't have White Castle restaurants here, and neither my husband nor I have ever been to one, but these were definitely good (and tasted like little fast-food sliders)! It was kinda weird, for me, baking a giant slab 'o meat. Can't say I've done that before. Oh wait - meatloaf. Anyway, the grease was kinda hard to get most of it off, for me (I baked it in a foil-lined jelly roll pan). I might try baking the meat on top of a rack in a jelly roll pan if I do this again. I used Panko breadcrumbs, because that's all I had, and it worked ok. I couldn't find the Pepperidge Farm rolls, so I used King's Hawiian rolls (I could only find the four-pack "Sandwich Snackers" of those, so I bought two packs, and I had to shape and cut the meat accordingly), and we thought the rolls were just a bit too sweet. We topped the sliders with dills and mustard, and I served them with Recipe #42564. I individually wrapped the leftover ones and stuck 'em in the freezer. The directions were totally clear and the recipe was easy to follow. This was a cool copycat recipe, and a nice change from a regular burger. Thanks for posting it.
My husband loves (!) White Castle sliders, but there aren't any near us. This are the next best thing I've found. I usually double the recipe and refrigerate/or freeze the leftovers. That way he can have White Castle whenever the craving hits him. :) Thank you for sharing.