When I go visit my family in Kentucky, one trip that I almost indefinitely make is a trip to White Castle. When I saw this recipe in the new Hungry Girl Cookbook I knew I absolutely had to try this one out. Needless to say...it was another huge hit! Once of our top favorites without a doubt. What is great about this recipe is the versatility...these are made with the carmelized onions and pickle that you find on a white castle burger but the possibilities are endless. By the end of dinner I was imagining the other sliders we could make using carmelized onions/blue cheese or barbeque sauce/cheddar cheese. Whatever tickles your fancy is possible!
Queen of the Castle Sliders (I used 1 pound of ground beef and x4 the recipe)
4 ounces raw extra-lean ground beef (I used 96/4)
1/8 t salt
1/8 t onion powder
1/8 t garlic powder
1/8 t black pepper
1/3 c chopped onion
2 slices light bread (I used light wheat and slightly toasted it for crunch)
Hamburger dill pickle chips
Opt: Ketchup, Mustard
Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated. Dvidie seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate. Using a knife, make four small slits on the top of each patty.
Bring a skillet sprayed with nonstick spray to medium-high heat. Spread onion out in the skillet. Place the patties on top of the onion, slit-side down, and cover the skillet. Cook for 3-4 minutes (no flipping necessary), or until cooked through.
Meanwhile, cut each slice of bread into four squares, for a total of eight pieces (I toasted my bread slightly before slicing). Feel free to spread ketchup and mustard onto four pices. Set aside.
Once patties are cooked through, scoop each one along with some onion onto one piece of bread. Top each with a pickle chip and then another bread piece (Or the other way around...which I did for photographic purposes) Let cool slightly, and then slide 'em into your mouth.
This was a new favorite! I can't wait to try this out with some other combinations!
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