White Castle sliders are well known in the Chicago area. I believe down South they are called Krystals. This copycat recipe is the closest I have come to the real deal. Serve each slider with American cheese, dill pickle slices, and Düsseldorf mustard.
Ingredients
- ½ pounds ground chuck: 1 piece
- plain bread crumbs: 0.33333 cup
- egg: 1 piece
- dry onion soup mix: 1 pack (1 ounce pack)
- water: 2 Tbsp
- ground black pepper: 0.5 tsp
- square dinner rolls: 24 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
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Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
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Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.
