November 9, 2011

Cheeseburger Sliders

Though I’d love to spend $400 a week at the grocery store and get off work at noon every day so I could spend hours cooking a gourmet supper each night, that just ain’t how we roll.

From equal parts tight budget and tight schedule have emerged several dishes that we serve quite regularly on weeknights.

This is definitely one of them.

There are 237 things I love about this recipe but here are the Top 4:
  1. They taste so much like White Castle burgers you'll be looking for Harold and Kumar when you eat them.
  2. IT. IS. EASY. 
  3. This is always a hit at parties. First of all, it makes 24 sliders which is perfect for a crowd. But also? It's really fun to put out a tray of these with a "burger bar" of every condiment known to man and let everyone dress theirs the way they want.
  4. This recipe makes a monster batch which is awesome because you can eat half then totally freeze the leftovers in pairs, wrapped in freezer paper, and easily reheat in the microwave for little snackers.



Cheeseburger Sliders
2 1/2 pounds lean ground beef
1 medium onion, finely diced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
24 soft dinner rolls
12 American cheese slices

Dice onion and scatter evenly on an 18x13 baking sheet* (or two standard-size cookie sheets).

Spread ground beef evenly on top of onions, pressing down firmly until the meat reaches the edges of the pan and is evenly distributed (a rolling pin works beautifully for this). Season with salt, pepper and garlic powder.

Bake at 400 degrees for 15-17 minutes**. Remove from oven and immediately top with American cheese slices.

Using a serrated knife, slice rolls in half then broil (cut side up) in the oven until toasted.

Using a pizza cutter or sharp knife, cut burgers into 24 squares. Place one burger square into each roll and serve with traditional condiments. I like mine best with dill pickle slices, ketchup and mustard.

*The measurement etched on the pan reads "18x13" though it physically measures larger.  If you're shopping for a pan, look for a manufacturer's measurement of  "18x13". Mine is made by Baker's Secret.

**If your ground beef puts out a lot of liquid, remove the pan from the oven about half way through the cooking time and pour the liquid off to keep the meat from "boiling" in the pan. Keeping the pan dry will help the meat get a nice "seared" flavor.

You can easily cut this recipe in half. I usually don’t because I like to freeze the leftovers. Plus the rolls come in packs of 24 and that just seems like slider destiny.

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16 comments:

  1. I remember reading a similar recipe years ago in Taste of Home magazine. This recipe always intrigued me, tho I've never made it. It sounds like the perfect recipe to take to our family's weekend potlucks! Might try it next weekend as our Mexican menu is already set for this weekend. Thanks for sharing!

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  2. What a smart idea to cook the meat in a single layer in the oven. I've never even heard of doing it that way. Very cool. I love getting new ideas from Weekend Potluck and appreciate you linking up with us. I've pinned this to my main dishes board.

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  3. I'm from NY (Brooklyn) and am a White Castle aficionado. I am White Castle's number one fan. I miss them SO MUCH since moving to CT. And these look like White Castle's to me. I saw this on Pinterest, and I pinned it, and I will try it! If you're from the South, how do YOU know about White Castle? It doesn't matter, if you do like White Castles, I love you. LOL! ;)
    Thanks for sharing!
    Best,
    Gloria

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    Replies
    1. Glad you stopped by, Gloria! How do I know about White Castle??? Well, 'cause I'm a hooker that gets around!

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  4. Hey, Mandy.. the hooker that gets around! LOL! I am BACK because I am FINALLY making these tonight and I saw your reply. YOU are a pisser (as my mother would say). Now you can call yourself a hooker and a pisser. (Oh, and "pisser" is good! I don't know if "other parts" use that word but, in Brooklyn, that means you are one funny lady! :)
    Best,
    Gloria

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  5. We made these last night, They were AMAZING!!!!! They look and taste like Krystals which I hear is comparable to White Castle. We put them on the little sweet Hawaiian rolls... YUMMY!!! I am making them for a Birthday Party tomorrow. Thank You...

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    Replies
    1. I'm so glad you liked them! Thank you for letting me know :)

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  6. Mandy, my crew loves these. I have made them several times. I'm lazy and substitute dry French Onion Soup mix for fresh onions....it's yummy!

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  7. Made these today as well... Hubby loves white castle and loved these! Our Kroger now sells 12 packs of slider buns which were perfect! He likes a softer bun like white castle since they "steam" theirs... so after I toasted them and put them together I wrapped a few at a time in a paper towels and put them in the microwave with a super hot bowl of water and heated them for 20-30 seconeds. The moisture from the bowl of water makes perfect steamed buns! :)

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  8. Uh-huh...oh yeah...I'll take seconds please. Nummers! And E-Z too. Love it!

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  9. Just made these and they ROCK!!!! Since it is just me and my 8 year old Manchild I halved the recipe. Thanks for all the time you put into your blog/recipes. Pimpin on a budget is a skill you make a lot easier for all of us :) Thanks again!!!!

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  10. These look delicious! I am about to make them and attempt to freeze them. I have 3 teenage kids who are constantly starving! Hopefully they will be able to pull one out and microwave them for afternoon and late night snacks! Thanks for the recipe!!!

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  11. I made these for my family and I swear to you that they taste exactly like a krystal or white castle, also pepperidge farms makes slider rolls that are perfect....the ground beef does shrink up a bit and there is a lot of grease so half way through cooking pour the grease off

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  12. this is great recipe and YOU are awesome!!!! I love your quirky attitude..

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  13. I make these all the time, I sneak a little crumpled bacon into the beef sometimes.

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