Mike's Own-White Castle Cheese Sliders® recipes - In this busy world of ours many people find themselves working more hours than they would like to. mike's own-white castle cheese sliders® Add the each day commute and the odd after work drink onto the each day schedule and you'll see why ready meals have grow to be very popular.After a really busy day at the office it is so much easier to place a prepared made meal into the microwave or oven than put together it is to prepare a meal using fresh ingredients. All that chopping, peeling and what have you, it simply would not appear value it - all you need to do is kick back, watch TV and unwind.
You can cook Mike's Own-White Castle Cheese Sliders® using 25 ingredients and 12 steps. Here is how you cook that.
Ingredients of Mike's Own-White Castle Cheese Sliders®
- It's Slider Meat.
- You need 1 1/2 lb Freshest Quality 80/20 Ground Hamburger.
- You need 1/2 cup Salted Beef Broth [you may not need/use all].
- You need 1 tsp Onion Powder.
- You need 1/2 tsp Each: Garlic Powder - Black Pepper - Salt.
- It's Oven Bake Mixture.
- You need 2 1/2 cup [to 3 cups] Beef Broth.
- Prepare 1/2 cup Dehydrated Onions.
- Prepare 1 tbsp Onion Powder.
- Prepare Bread.
- You need 15 small Sara Lee Plain Dinner Rolls [best] Or, [for the sweet tooth] King's Hawaiian Sweet Rolls.
- It's Cheeses.
- It's 10 slice Kraft American Cheese Slices [one layer cheese only].
- It's Toppings.
- Prepare 1/2 cup Dehydrated Onions + 1 1/2 Cups Water [soak for rehydration].
- Prepare 15 Sliced Vlassic Pickles.
- You need Kitchen Equipment.
- You need 1 large 9" x 12" Or 11" x 15" Baking Pan.
- Prepare 1 large Straw [to puncture meat].
- You need 1 large Plastic Bowl & 1 Smaller Plastic Bowl.
- You need 1 large Kitchen Knife.
- You need 1 Parchment Paper.
- You need 1 large Rolling Pin.
- It's 1 Spatula.
- It's 1 Tinfoil.
Mike's Own-White Castle Cheese Sliders® step by step
- 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..
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