How about a Slider
Posted: Sat Mar 13, 2010 1:51 pm
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!
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!