Close-up of a beef patty with a fried egg in a slider roll

8.0BM score

Almost White Castle Hamburgers

The original: Original Slider · White Castle →Ballistic BBQ’s take →Sam the Cooking Guy’s take →ChefSteps’s take →

—community · no votes yet8.0BM score

5.0

Slide to rate

About

White Castle opened in 1921 and sold its small square hamburgers for five cents, building its early growth on the slogan “Buy ’em by the sack”. The five holes punched through every patty came decades later, credited to an employee named Earl Howell in the 1950s, so steam can pass through and the burgers cook without being flipped.

This home version borrows both ideas without the special equipment. Instead of shaping two dozen tiny patties, the seasoned beef is pressed in one thin, even layer into a 10x15-inch jelly roll pan and poked all over with holes, then baked at 400°F for about ten minutes. The mix is ground chuck with breadcrumbs, an egg, a little water, black pepper and a packet of dry onion soup mix, which stands in for the steamed onions of the original. Pour off the fat, cut the sheet into squares and tuck one into each small roll.

Ingredients

0 / 7

Ground beef1.5 pounds ground chuck
Breadcrumbs0.33333334326744 cup plain bread crumbs
Egg1 large egg
Onion soup mix1 (1 ounce) package dry onion soup mix
Water2 tablespoons water
Black pepper0.5 teaspoon ground black pepper
Slider roll24 small square dinner rolls

Recipe

1
Heat the oven to 400 degrees F (200 degrees C).
2
In a bowl, combine the ground chuck with the bread crumbs, egg, onion soup mix, water and black pepper, then press it in an even layer into a 10x15-inch jelly roll pan. Poke holes all over the meat so steam can escape as it bakes.
3
Bake for about 10 minutes, until browned and cooked through, when a thermometer reads at least 160 degrees F (70 degrees C). Pour off the fat.
4
Cut the sheet of meat into squares the size of your rolls and put 1 square in each roll.