They Could Be Sliders (If Eaten With Eyes Closed) - White Castle

"A slightly "mock" rendition of White Castles sliders, but we think only better. Great "kid" sized burgers or even better for "adult" sized snacks! NOTE: since posting this recipe I have found out that Pepperidge Farm no longer makes the small rolls in the pans so therefore use your own disgression on which rolls are available to you but I do suggest that you use a small size like a dinner roll in order to get the full "White Castle" affect!"
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by KinMa photo by KinMa
photo by allyop135 photo by allyop135
Ready In:
35mins
Ingredients:
6
Serves:
20
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ingredients

  • 1 lb ground beef
  • 8 ounces Velveeta cheese (cubed or use the shreds)
  • 0.5 (1 1/4 ounce) package onion soup mix
  • 1 small onion, chopped fine
  • 2 (20 count) packages pepperidge farm rolls, in a pan (20 small in a package)
  • 40 slices dill pickles, about
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directions

  • Brown ground beef, and drain.
  • Stir in cheese, soup and onion, til cheese melts.
  • Cut buns in half.
  • Spread burger mixture on buns.
  • Wrap in foil.
  • Bake 350 for 15-20 minutes.
  • Open from foil and top each with pickle slice.
  • Serve immediately, with eyes closed.

Questions & Replies

  1. Can these be made ahead of time? If so, does the beef mixture need to be kept separate or can you throw it all together then reheat in oven?
     
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Reviews

  1. Everybody loved these. I wasn't sure if I was supposed to individually wrap these in foil, so I put them all on a foil lined cookie sheet and covered them with a sheet of foil and baked. Turned out perfect.
     
  2. I tried these because my son and I LOVE White Castle burgers and there are NONE in Georgia. I also cannot eat them because they flair up my IBS. I can only eat hamburgers that I cook. I took a chance on these because my son is SO particular and doesn't use condiments so there is no way to cover up a mistake. I made these 3 ways, 3 in foil, 6 in foil and individually wrapped. The individually wrapped were by far the hit. I also used white sliders buns, wheat slider buns and honey butter Hawaiian rolls. The Hawaiian were the best by far. They were AMAZING!! I must admit I used 2 lbs of beef instead of 1 because a taste after the onion soup proved to be too salty to my taste. Great, it made more! My 21 yo PICKY son was literally blown away. And for once I can have my White Castle and eat it, too!! Yummee!!
     
  3. My husband and sons are very picky, that should tell you something. I had to make this twice in one night. My husband was licking his fingers and pleading! This will be made often. Thank you!
     
  4. Rita L (4/2/2003) My DS & DH are pros at White castle burgers and they said 5 stars all the way down to their bellies. I don`t know if the after effects are the same??! :0! They did enjoy them. I couldn`t find the pepperidge farm rolls so I use potato dinner rolls. They also topped thier sliders with ketchup! Just made these again by request of DH,DS & DS. They just loved them! And very easy to. April 29,2003 It`s May 01,2005 and made these again with a series of pictures posted here. This time I topped the burgers with the pickles and ketchup before wrapping with foil and placing in the oven, I started to wrap each one seperate then decided to wrap a couple at a time in one foil.
     
  5. We used Hawaiian Rolls for the buns. I also added the onion soup mix to the hamburger as it was cooking. So good! So simple.
     
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Tweaks

  1. 4/18/10 - I have never been to a White Castle, but I have eaten their frozen mini burgers years ago, and loved them. This recipe made four 6" subs. I have been making/eating onion soup burgers since I was a kid (1lb beef with 1pkg onion soup mix). So I figured I'd like this recipe. I'm not a huge Velveeta fan though. I made one last night and added dill pickles. It was just OK. Tasted better once almost completely cooled down. I just made my 2nd one and added ketchup, it was a little better, but nothing great. I think I'll try this recipe one more time with Cheddar cheese instead of Velveeta.
     

RECIPE SUBMITTED BY

<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
 
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