These burgers are similiar to White Castle/Krystal type burgers. I use Sara Lee Dinner rolls that come 12 to package and can be found in the bread section of most supermarkets. The recipe sounds complicated, but I prep everything ahead of time so that once I start frying the burgers, I can make 12 of them in less than 15 minutes. I usually serve 3 burgers per serving. I hope you and yours enjoy them as much as my family. These are requested twice a week in my house!
My Private Note
Units: US | Metric
- 1Each burger is 1/4 cup of ground beef. I have those stainless steel measuring cups that come 4 to a pack and are broken down by 1/3, 1/4, 1/2 and 1 cup. Gently measure out 1/4 cup of ground beef and roll into a ball. Don't pack the meat into the cup. Do this for the rest of the meat, you should get 12 "balls.
- 2Take a sheet of wax paper (12x12) and put 2 meat balls on the lower half of the wax paper. Fold over the wax paper so that the meat balls are between it. Gently press each ball down evenly to make two THIN beef patties. (I gently press down and then take a rolling pin and roll them out nice and thin. The patties will appear to be the size of a regular burger, but trust me, after you cook it, it will decrease in size, and fit on the tiny buns.
- 3Lift the top layer of the wax paper up and "shape" the patties making sure they're nice and round. Once done, put the top layer back on and put to the side. Take another sheet of wax paper and do the same for the rest of the burgers.
- 4Take the dinner rolls and cut into thirds. (lay the dinner roll on it's side and cut into 3 even pieces.) Take the middle piece out leaving just the top and bottom of bun. If you want to make double burgers, you will only need 6 of the dinner rolls, not 12.
- 5Finely chop the onion and put 1/4 of the onion into a bowl with 1 cup of boiling water. Let it steep, this onion water will help "steam" your buns later. Put the rest of the chopped onion in another bowl and put on the side till later.
- 6Cut the 6 slices of cheese in half and arrange in a single layer on a sheet of wax paper and arrange the pickle chips on a plate. (you are doing all these preparations ahead of time since the burgers are thin they will cook fast and you want everything done and ready for cooking.
- 7Heat up your frying pan on medium high heat. (When I cook these burgers, I use 2 frying pans at once). Once the pans are hot enough, place the burgers into the pan and cook about 4 minutes. If the burgers appear to be cooking fast, you can flip them sooner.
- 8Once you flip the burgers, put 1 tsp of onions on each burger immediately. Let the burgers cook for 4 more minutes.
- 9Take some of the onion water and pour into pan, about 1/4-1/2 cup. This will help steam the burgers and bun. cook 1 minute.
- 10put a slice of cheese onto each burger. I like "steamed" buns, so after I put the cheese onto the burgers, I put one of those splatter shields over the top of the frying pan with the tops of the buns on it. This also serves as a top and helps melt the cheese.
- 11While the cheese is melting, arrange the bun bottoms on a plate and put a squeeze of ketchup and one pickle on each bun.
- 12Once the cheese has melted, place the burger onto the bun and immediately put the top on.
- 13Repeat until all the burgers are cooked.
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Nutritional Facts for Sliders- Mini Burgers W/Cheese
Serving Size: 1 (317 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 690.2
- Calories from Fat 308
- Total Fat 34.3 g
- Saturated Fat 16.1 g
- Cholesterol 137.0 mg
- Sodium 1062.3 mg
- Total Carbohydrate 47.5 g
- Dietary Fiber 3.3 g
- Sugars 4.7 g
- Protein 46.3 g