White Castle “Sliders” Recipe

White Castle Burgers -- Sliders -- are pretty easy to make at home if you get the cooking process right.  You can make a batch tonight for your family or even for your next get together (if that is your kind of thing.)  Our White Castle recipe for Sliders tastes just like the originals you get at White Castle.

White Castle “Sliders”

Unlike the Big Mac where the sauce is the key with White Castle burgers the key is the cooking method.

The company itself describes the cooking as “steaming” rather than frying. The patties have 5 holes in each of them (have you ever noticed?) to allow the steam to rise through to the buns and allow the patties to cook without flipping. They also coat the grill with water (along with the onions) before putting the meat on to create more steam.

All this makes it very easy for them to produce the 100's and 100's of burgers a day that they sell but very difficult for us to reproduce at home.

But let’s try anyway, shall we?


  • 1 pound of 85% lean ground Beef
  • 16 small Buns (Dinner Rolls work quite nicely or you can cut hot dog buns in half)
  • 1 cup dehydrated Onion – rehydrated
  • Sliced Dill Pickles


1. Divide the beef into 16 equal sized pieces.
2. Form each into a 2-1/2 inch square, very thin patties. Do this on waxed paper.
3. Then “cookie-cut” five holes in each pattie. The pattern should resemble 5 on a dice. A CLEAN pen cap or small bottle cap works nicely.
4. Freeze these 16 patties.
5. On a pre-heated 375 degree electric griddle, lay about 1-1/2 Tablespoons
of onion for each patty you want to cook along with a little of the water from the onion. The onions should be spread into a single layer.
6. Immediately place frozen patty directly on top of onions and press down.
7. Cook for about 4 minutes right on top of the onions. The holes in the beef will allow the steam to cook the top side. (You don’t flip)
8. Place the buns on the patties at about the halfway mark. If you want to do it like they do at White Castle:

    Place the top bun face-down on the pattie
    Place the bottom bun face-down on the top bun
    When the meat is done, using a spatula, remove the three layers and grab the bottom bun.
    Flip it over and place it under the spatula.
    Slide the burger off of the spatula.
    If you have done it correctly, it should be perfectly completed.

9. Add a dill pickle slice and you are done.


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Photo of White Castle Double Slider is by Marshall Astor - Food Fetishist and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License.

1 comment:

  1. You will not ever get the meat taste right as they don't use 'ground' beef. It is more like paste that has liver bits inside and is frozen into the shape. And you must S&P each patty when placed on the bed of onions. Then you have to place the bun tops overlapping the next patty/bottom to lock in the steam. I worked there 12 years...