White Castle Recipe
Make White Castle Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sliders (patties)
Onion & assembly
Sauce (optional)
Method
Sliders (patties)
- 1
Prepare beef mixture
Place the ground beef in a large bowl. Sprinkle in the salt and black pepper and gently combine just until evenly seasoned; do not overwork the meat to keep patties tender.
- 2
Make slurry
In a small bowl, whisk the cornstarch with the cold water until smooth. This slurry helps give the patties the signature 'pressed' structure and a slightly glossy crust when cooked.
- 3
Form thin patties
Divide the beef into 12 equal portions (about 1.7 ounces / 48 g each). Place each portion between two pieces of wax paper and press very thin — about 1/8 inch (3 mm) thick and roughly the diameter of your slider roll. Alternatively, press the meat into a parchment-lined sheet pan to make one thin slab and cut into 12 rounds. Lightly brush or spray the top of each patty with a tiny bit of water and then brush with the cornstarch slurry; this helps set a thin exterior when it cooks.
Onion & assembly
- 4
Prepare onion bed
Heat a large skillet or griddle over medium-high heat. Add the finely diced onion and spread into an even layer. Cook, stirring occasionally, until the onions are transparently soft and just starting to brown at the edges, 4–6 minutes. Remove about half of the cooked onion and reserve for topping; keep the rest in the pan as an ‘onion bed’ for cooking patties if using the griddle/skillet method.
- 5
Cook patties
If using a griddle/skillet: arrange the thin patties directly on top of the remaining onions in a single layer. Cook undisturbed 2–3 minutes until the bottom develops a light crust. Flip each patty and continue cooking 1–2 minutes. If you formed patties on a sheet pan: cook them in a thin single layer; they will cook quickly because they are very thin. The cornstarch slurry should help the patties hold together and produce a slight glossy finish.
- 6
Melt cheese
If using cheese, after flipping and with patties nearly done, place a half slice of American cheese on each patty. Cover the pan lightly with a lid for 30–60 seconds to melt the cheese.
- 7
Toast buns and assemble
Preheat the oven to 350°F (175°C) or use a broiler on low. Brush the cut sides of the rolls with melted butter. Place rolls, cut side up, on a baking sheet and warm in the oven for 4–6 minutes until slightly toasted. To assemble: place a patty (with or without cheese) onto the bottom half of each roll, top with some of the reserved cooked onions and a pickle slice if desired, then cap with the top half of the roll.
Sauce (optional)
- 8
Mix sauce
Combine the ketchup, yellow mustard, pickle juice, Worcestershire sauce, and hot sauce in a small bowl. Stir until smooth. Serve on the side or spread a thin layer on the bottom bun before adding the patty.