White Castle Sliders
Enjoy these White Castle sliders that tastes like the real deal. Made with minced onions and dill hamburger pickles. We are sure you will love these!
- 1 onion, finely chopped
- 1 pound ground beef
- 1 teaspoon onion powder
- Kosher salt and freshly ground pepper to taste
- 1 Tablespoon unsalted butter, cut into pieces
- 8 slider buns, split
- 8-10 thin dill pickle chips
Put the onion in a medium bowl and cover with 1/2 cup water. Set aside for 30 minutes.
Puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in food processor until smooth. Draw a 6" x 12" rectangle on a piece of parchment paper, flip over the paper so the pencil side is down (you should be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment paper and press until the beef is very thin and fills the rectangle completely.
Uncover and score the beef into eight 3" square patties. Poke 5 holes into each patty with a chopstick (one in the center and near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10-15 minutes.
Trim the edges of the rectangle to make it even; cut the patties along the scored lines. Heat the sidekick to medium-high heat. Add the onion and liquid and bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, about 3-4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 t0 2 tablespoons water if the skillet is too dry or if the onion starts browning.
Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and bun top.