Copycat White Castle Sliders Recipe (5-Steam-Hole Method)

In a medium bowl, combine 1/3 cup dried minced onions with 3/4 cup warm water. Allow to sit undisturbed for 10 to 12 minutes until fully plumped and hydrated with residual liquid remaining. This onion broth is what creates the legendary aromatic steam bed.

Place the cold 80/20 ground beef between two sheets of parchment paper. Roll out with a rolling pin into a flat square rectangle approximately 1/8-inch thick (about 10x12 inches). Using a knife or pizza cutter, score the sheet into 12 equal 2.5-inch square patties.

Using the tip of a clean drinking straw or chopstick, punch 5 small holes (arranged in the pattern of the five dots on a die) through each square beef patty. Season the tops lightly with kosher salt and black pepper.

Heat a 12-inch cast-iron skillet or electric griddle over medium heat (approx. 350°F / 175°C). Pour the rehydrated onions and their residual soaking liquid evenly across the surface of the pan in a sizzling single layer.

Immediately place the square beef patties directly on top of the sizzling onion bed. Do NOT press down or flip the patties. Within seconds, aromatic onion steam will begin escaping through the 5 holes.

Place the top slider bun directly onto the raw beef patty. Then, place the bottom slider bun upside-down on top of the top bun. Cover the skillet tightly with a lid or dome for 2 minutes. The steam will cook the beef completely while infusing the soft buns with beef-and-onion fragrance.

Using a wide metal spatula, scoop underneath the onion bed to lift each slider with its cooked patty and clinging onions. Place onto the waiting bottom bun, add exactly one crinkle-cut dill pickle chip, and cap with the top bun. Serve piping hot with classic yellow mustard, Dusseldorf mustard, or savory choices from the signature condiments lineup!