Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mike's own-white castle cheese sliders®. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mike's Own-White Castle Cheese Sliders® is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Mike's Own-White Castle Cheese Sliders® is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mike's own-white castle cheese sliders® using 25 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mike's Own-White Castle Cheese Sliders®:
- Prepare Slider Meat
- Take 1 1/2 lb Freshest Quality 80/20 Ground Hamburger
- Make ready 1/2 cup Salted Beef Broth [you may not need/use all]
- Get 1 tsp Onion Powder
- Get 1/2 tsp Each: Garlic Powder - Black Pepper - Salt
- Get Oven Bake Mixture
- Take 2 1/2 cup [to 3 cups] Beef Broth
- Prepare 1/2 cup Dehydrated Onions
- Make ready 1 tbsp Onion Powder
- Prepare Bread
- Get 15 small Sara Lee Plain Dinner Rolls [best] Or, [for the sweet tooth] King's Hawaiian Sweet Rolls
- Make ready Cheeses
- Take 10 slice Kraft American Cheese Slices [one layer cheese only]
- Take Toppings
- Prepare 1/2 cup Dehydrated Onions + 1 1/2 Cups Water [soak for rehydration]
- Get 15 Sliced Vlassic Pickles
- Make ready Kitchen Equipment
- Prepare 1 large 9" x 12" Or 11" x 15" Baking Pan
- Take 1 large Straw [to puncture meat]
- Prepare 1 large Plastic Bowl & 1 Smaller Plastic Bowl
- Get 1 large Kitchen Knife
- Get 1 Parchment Paper
- Take 1 large Rolling Pin
- Get 1 Spatula
- Take 1 Tinfoil
Steps to make Mike's Own-White Castle Cheese Sliders®:
- WC, done my way. ;0) Enjoy!
- Heat oven to 450°. Pictured are the items you'll need. Note: Tinfoil, parchment paper and large baking pan not shown.
- Mix your 1/2 cup of dehydrated onions with your 1 1/2 cups water and allow it to sit for 30 + minutes to hydrate. These little guys will burst several shades of white and bloom right up for you! These fully hydrated onions will also have that tiny inner, "snap!" that White Castle has indeed become known for! Drain any excess fluid from onions.
- Mix everything in the Slider Meat section except - slowly add your 1/2 cup broth. I didn't use it all but you may. You'll want your meat gummy and tacky - not runny and falling apart. Remember, there are no binders [i.e., eggs or bread crumbs] in this slider meat mixture and I can't be certain what grade of beef you'll be purchasing. So, go half, then go slowly! You'll want your meat really hard to roll with a rolling pin. Meaning, it sticks to your rolling pin constantly. That should give you that proper, "cooked meat," WC texture.
- On parchment paper or equivalent - roll your meat to about 1/4" [or just slightly thicker] thickness.
- ° Create lines with a knife where you'll size your patties. Cut meat all the way through. See photos. ° Using a sturdy straw or rounded equivalent, make 5 holes in your lined out patties. Discard leftover meat from hole punctures. ° Lightly sprinkle top of hamburger meat with onion and garlic powder. ° Freeze your patties until just slightly frozen, yet pliable. Or, you can simply freeze them solid. I've never noticed any difference between the two other than cooking times and I always freeze mine. ° I also freeze full sheets of these patties just to have on hand. They'll last safely in the freezer for a month and when ready, you're less than 30 minutes away from.a WC lunch!
- ° Wrap hamburger in parchment and freeze fully or partially. Lightly flatten and evenly smooth meat before you do. Be careful not to flatten your work though! ° Second picture: Fully frozen sheet of copycat White Castle hamburger meat.
- Depending upon the size of your overall hamburger patty, mix your Oven Bake Mixture in a 9"x12" or 12"x15" pan.
- Place frozen sheet of meat into your pan filled with your Oven Bake mixture, cover with Tinfoil and seal pan very tightly. Bake for 13 to 15 minutes at 450° until bubbling. Try not to peek until the end of cooking. You'll want your meat to fully steam.
- ° Uncover your cooked hamburger. ° If needed, drain 1/2 of the fluid while leaving meat in place. [you won't want your buns touching the fluid in your pan] ° Lay one layer of sliced of American cheese on top meat as pictured. Don't double up on the cheese as it will easily over dominate your Sliders flavor and drown out your onions and seasonings. ° Sprinkle all of your now hydrated - dehydrated onions on the top of cheese. Cover every inch of meat. ° Cut your rolls in half and place the top halves atop your cheese and onions. ° Tightly re-seal pan again with your Tinfoil and place back in the oven for 3+ minutes to
- Your entire kitchen should literally be smelling like a White Castle franchise by now! - Throw on your bottom buns, a sliced pickle in each and prepare to taste the memories! - - Pictured below are WC's made with Kings Hawaiian Rolls.
- Enjoy!
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