How about a Slider

Share recipes and beverages you enjoy in the camper!
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craigmar
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How about a Slider

Post by craigmar »

It seems as though every restaurant and fast food place has a slider, but try as they do, they don't compare to the original White Castle, King of the Sliders. The other night there was a segment of Undercover Boss that featured the grandson of the White Castle founder and it brought back memories of my time in the Marine Corps and enjoying some of the sliders introduced to me by buddies, who had grown up on them.
The following is a White Castle Clone.

Take 1lb of ground beef and make about 14-16 portions, on a piece of wax paper, smash or flatten the portions in to about a 2-3 inch square pattie. I know, they are going to be thin but thats why you bought a bag full for yourself, anyway, after smashing, take a pointed object such as an inkpen top or similar item, ( I use a pointed dowel) and poke about five holes through the patties. near the corners and one in the center. then freeze them.

Have a pack of hot dog buns handy and slice off the ends and then cut the buns in half for your slider buns, I guess you could use hamburger buns but there's a lot of waste.

Cut up an onion into small slices about the size of wooden matches.

Take your buns (hot dog type) and grill or toast them.

After you have heated a pan (hot) take a pile of onions and put them in the pan, spread em out to the size of your patties and depending upon the size of your pan, give a few inches of space between the onion piles, add your salt and pepper, then place a frozen pattie on top of the onions and let everything cook for about 5 or so minutes.

The reason for the thin patties and the holes is because the patties will cook or steam and you will not have to flip them, that is the secret to the White Castle Sliders.

If you want, you can also cover the pan to help with the cooking process. When the patties are cooked, cover the pattie with the bottom bun, take a spatula under the onions and lift the whole shabang out of the pan and turn it over, then cover with the other half of the bun. If you want cheese, put it on top of the onions, before you cover with the second bun.


For a Variation, sort of a ruben type pattie melt slider, I put Thousand Island Dressing on both the top and the bottom bun and while the pattie is cooking, I place a piece of Swiss cheese on it to melt nice and gooey, then after putting it on the bun I put another piece of Swiss on top of the onions, then the remaining bun half.

The only problem you might encounter is being able to cook them fast enough for watering mouths, either yours, the kids or the dog.

Enjoy!
Last edited by craigmar on Mon Mar 15, 2010 10:23 am, edited 1 time in total.
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skater
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Post by skater »

Geez that sounds good. I generally cook my burgers on the gas grill outside, but this would work in bad/cool weather. :)
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Alaskan
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Post by Alaskan »

oh boy...

Craig....I think you should spend a summer in Alaska, I have a great waterfront campsite for ya.....just bring those cooking skills with ya
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skater
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Post by skater »

Alaskan wrote:oh boy...

Craig....I think you should spend a summer in Alaska, I have a great waterfront campsite for ya.....just bring those cooking skills with ya
He has to come to the east coast, first. ;)
1991 Airstream B190 - bought, 2005; sold, 2011; bought 2017
1995 Airstream Excella 30' trailer

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Post by Alaskan »

Thats a long ways from Salt Lake City and on the wrong coast....:)

Alaska would be much closer and I think that views might be more rewarding...
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craigmar
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Update on Sliders

Post by craigmar »

Just a small note. Today, while at the market, I noticed that Sara Lee Bread now has a bag of slider buns for sale. It looked as though there were about 16-24 buns in the bag but I apologize becausee I just gave the bag a quick once over and didn't get a bun count.
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Post by Alaskan »

well.....we reserved your campsite all summer but you were a no-show
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