As a kid, eating out was a rare occasion. In addition to being too expensive, piling eight of us into the wood-panel station wagon was enough to spoil all of our appetites. Even a trip to a drive-through was reserved for special occasions.
I remember the first time I tried a White Castle slider. We were visiting family in Minneapolis over Christmas and all of the cousins got together. There were kids piled on top of kids in the living room. Someone made a run to White Castle and brought back a sack of 100 sliders, stacked them in the middle of the coffee table, and we all dove in. I loved how we each got our own burger neatly packed in its personal card board carrier. The soft bun held a small patty with savory pickle that fit perfectly in my little hands.
I’ve posted this recipe before but I wanted to update the photos and I made a slight change. The original post yields 15 sliders and this version yields 12. A minor change but the rolls typically come in 12 packs and I like a little extra meat inside as well.
Why make these homemade when I can just go to the drive through? This homemade version tastes better, I know exactly what’s going in the food and the flavor doesn’t stay with me for days like the original. Even if you don’t have you don’t have a Super Bowl party to attend, make some for yourself. The left overs microwave beautifully and are a great accompaniment to a bowl of soup during the week.
TIP: Leave the rolls intact and slice the entire dozen horizontally for easy assembly.
A few cook’s notes:
- Sara Lee’s dinner rolls are my favorite brand to use. If you can’t find them at your local store, any soft and small dinner roll will work.
- Rather than slice and fill each roll individually, slice the entire sheet of rolls horizontally and spread the filling across all 12 bottoms. Top, bake, and then cut into individual sliders.
- For the mayo haters out there, you can’t taste the mayo in this recipe when it is all combined with everything else. But if you are still hesitant to add it, I’d use Greek yogurt or sour cream in its place
Makes 12 sliders
Prep and cook time: about 40 minutes
Mise en Place
- 9×13 in. pan
- Cooking Spray
- 1 lbs. Ground beef
- 1 Tablespoon diced onion
- 2 Tablespoons mayo
- 1 package Lipton French Onion Soup Mix
- 1 cup shredded cheddar cheese
- 12 Sarah Lee Classic Dinner Rolls
- Dill pickle slices.
- Preheat the oven to 300 F. and apply a thin layer of cooking spray to the bottom of the pan
- Slice the sheet of dinner rolls in half, horizontally
- Place the bottoms of the rolls in the pan
- Over medium heat, brown the beef with the onion.
- Remove from heat and drain the fat.
- Mix in the mayo and onion soup mix,
- Next stir in the cheese.
- spread the ground beef mixture evenly on the bottom half of the rolls and gently press the meat onto the bread.
- Top each burger with a pickle slice
- Place the tops of the rolls on top of the meat.
- Tightly cover the pan with foil and bake for 20 minutes.
- Allow to cool slightly and then cut and separate the sliders.