White Castle Burgers

Copycat White Castle Sliders on a serving platter

4.67 from 3

White Castle Burgers

With thin seasoned beef patties topped with American cheese on slider buns, these White Castle Burgers are a simplified copycat recipe and taste like what you'd order at the popular restaurant. Great for an easy family lunch or dinner, and a guaranteed hit for game day with friends, too!

See below the recipe card for step-by-step images.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Keyword: copycat white castle burgers, white castle burgers, white castle burgers recipe, white castle sliders

Servings: sliders

Ingredients

1½ lbs. lean ground beef
1/3 cup plain bread crumbs
1 large egg
1 packet dry onion soup mix (1 ounce)
2 tsp Better Than Bouillon Beef paste
¼ cup milk (or water, if necessary)
½ tsp pepper
24 small square dinner rolls (2 ½-inch)
¾ cup mayonnaise
½ cup finely chopped onion
24 dill pickle slices
8 Kraft American cheese slices each slice cut into 4 squares
optional condiments: mayo, ketchup, mustard

Instructions

Preheat oven to 400°F.
In a mixing bowl, combine the ground beef, bread crumbs, egg, onion soup mix, milk, and pepper until thoroughly incorporated.
Coat a 10x15-inch rimmed baking sheet with nonstick spray. Press the beef mixture, spreading it to the sides of the pan in an even layer. Using a sharp knife, lightly score the uncooked large slab into 24, 2½-inch squares, then gently stamp them with the back of a small round wooden spoon to make 5 hole impressions within each small square (watch the video if you need a visual aid.)
Bake for 7 minutes or until an instant-read thermometer reaches 160°F.
Remove from the oven and drain off grease. Then place the cheese slices on top of each square. Put back in the oven just for a minute or so for the cheese to melt.
Cut the giant cooked beef patty along the perforations.
Add any desired condiments to a roll, then place a cheesy beef patty on top, followed by a dill pickle slice and sprinkle of diced onion.

Video

Notes

Skip the holes. We've tested this with simply pricking the beef slab all over with a fork, instead of stamping the holes, and it still works great.
The burger should reach 160°F before you remove it from the oven. Since the burger is so thin, it cooks quickly.
You can cut the giant burger patty into any size patty you'd like.

Nutrition