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Copycat White Castle Sliders

Copycat White Castle Sliders that taste so authentic you'll be looking around for Harold and Kumar.

I’ve only had White Castle sliders once but I can tell you that if I lived in the USA instead of Canada, I’d be eating them all the time!  For those like me, who love them but can’t just go to a local drive thru to get them, here is my amazing copycat recipe that tastes just like real White Castle Sliders!  Honestly, they taste so authentic you’ll be looking around for Harold and Kumar.  Enjoy!

Copycat White Castle Sliders

INGREDIENTS
2 pkgs Dinner Rolls (16 rolls)
1 lb Ground Chuck
2 1/3 cup Beef Broth
1 cup Dried Minced Onions
8 American (Processed) Cheese Slices (optional)
16 Hamburger Dills
1/2 tsp Salt
1/2 tsp Pepper

DIRECTIONS
Line a 10×15 pan with parchment paper.
Mix ground chuck, 2/3 cup beef broth and salt and pepper together until mixture is easily spreadable.
Gently press and spread meat mixture into prepared pan until you form a thin even layer.

Copycat White Castle Sliders

Using a knife, score each into 16 equal rectangles.
Use your finger to make 5 holes in each patty.
Place in freezer for at least 1 hour.
Remove frozen patties on parchment paper.

Copycat White Castle Sliders

Preheat oven to 450.
Pour remaining beef broth (1 2/3 cup) into a baking sheet and spread minced onions over entire bottom of pan.
Allow to sit for 5 – 10 minutes.
Cut all dinner rolls in half to make buns.

Copycat White Castle Sliders

Place frozen beef on top of onion mixture.
Place in oven for 10 minutes to allow burgers to steam cook (until they turn brown).

Copycat White Castle Sliders

Remove and place cheese on each patty (if you are making cheese sliders).
Top each with a bun top and return to oven for 3 minutes.
Top each bun bottom with a dill pickle
Use a spatula to pick up each slider half and place on bun bottom.

Copycat White Castle Sliders

Copycat White Castle Sliders

Copycat White Castle Sliders

Ingredients

  • 2 pkgs Dinner Rolls, 16 rolls
  • 1 lb Ground Chuck
  • 2 1/3 cup Beef Broth
  • 1 cup Dried Minced Onions
  • 8 American Cheese Slices, optional
  • 16 Hamburger Dills
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

  1. Line a 10x15 pan with parchment paper.
  2. Mix ground chuck, 2/3 cup beef broth and salt and pepper together until mixture is easily spreadable.
  3. Gently press and spread meat mixture into prepared pan until you form a thin even layer.
  4. Using a knife, score each into 16 equal rectangles.
  5. Use your finger to make 5 holes in each patty.
  6. Place in freezer for at least 1 hour.
  7. Remove frozen patties on parchment paper.
  8. Preheat oven to 450.
  9. Pour remaining beef broth (1 2/3 cup) into a baking sheet and spread minced onions over entire bottom of pan.
  10. Allow to sit for 5 - 10 minutes.
  11. Cut all dinner rolls in half to make buns.
  12. Place frozen beef on top of onion mixture.
  13. Place in oven for 10 minutes to allow burgers to steam cook (until they turn brown).
  14. Remove and place cheese on each patty (if you are making cheese sliders).
  15. Top each with a bun top and return to oven for 3 minutes.
  16. Top each bun bottom with a dill pickle
  17. Use a spatula to pick up each slider half and place on bun bottom.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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 Copycat White Castle Sliders that taste so authentic you'll be looking around for Harold and Kumar.

 

 

Jennifer

Tuesday 22nd of November 2022

I'm so confused, they're was so much liquid and onions, I had to use a different tray... did I do simmering wrong, do you put the buns on top of that??

Liz Lampman

Wednesday 23rd of November 2022

Did you use dried onions or fresh? The liquid should all get cooked off/absorbed.

carlos montenegro

Tuesday 19th of April 2022

BOOMER (LOUD&PROUD) Come down off the porch when you have the steamed version puppy White Castle never fried their hamburgers

Liz Lampman

Wednesday 20th of April 2022

Ok Boomer. They are steamed in this recipe, not fried.

mary

Monday 31st of January 2022

Did you mean 2/3 cup beef broth with the meat (and S/P)? or did you mean 1/3 cup? Just worried about consistency if I add more beef broth....

Liz Lampman

Monday 31st of January 2022

2/3 cup beef broth with the meat is correct, but you can use your best judgment and add less. The mixture should be easy to spread but still hold together.

Lora Cotton

Friday 18th of December 2020

O...M.. G!!!! I was born & raised on Central Ohio, the birthplace of White Castles!! I left Ohio in 2010 and haven't had a "rattburger" as we Ohio folks affectionately call them, since! I'd tried the frozen variety, but it lacked something! Seeing your recipe a couple days ago, I thought, "Yeah right!" bit opted to give it a try anyway!I had to sub out ground chicken for the beef ' hubby can no longer eat beef - and it STILL CAME OUT FANTASTIC!!! My hubby and I are now sitting here in food cona's because we ate SO MUCH!!! Thank you for sharing!!!

Evangeline

Tuesday 28th of January 2020

thank you for the recipe.

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