Copycat White Castle Cheese Sliders Recipe (American, Cheddar & Jalapeño)

In a shallow bowl, combine 0.33 cup dried minced onions with 0.75 cup warm water. Let stand for 10 minutes until onions absorb the moisture and become translucent and aromatic.

Press 1 pound cold ground chuck between two sheets of parchment paper into a thin 1/4-inch rectangle (approx. 10x12 inches). Cut into 12 equal 2.5-inch squares. Using a clean drinking straw or chopstick, punch 5 distinct steam holes in each patty arranged like the 5 on a playing die.

Preheat a 12-inch cast iron skillet or flat griddle over medium heat (375°F / 190°C). Pour the rehydrated onions and their residual soaking liquid across the cooking surface to form an even, sizzling steam bed.

Arrange the beef patties directly over the simmering onion bed. Season lightly with salt and pepper. Cover immediately with a tight lid and steam for 2 minutes without flipping. Remove lid, place a quarter-slice of American cheese over each patty, add one pickle slice, and cap with the bottom slider buns and inverted top buns.

Replace the lid and steam for an additional 1 minute until cheese is completely melted and buns are pillowy soft. Slide a wide spatula under the onion bed and lift each slider onto a platter.