"White Castle" Sliders
with crinkle-cut fries / sauteed snap peas
Tonight's meal was inspired by White Castle, a regional fast-food chain known for its tiny, onion-flecked burgers that are easy to eat by the bag-full. The meat mixture is steam-baked on a sheet pan, so there's no burger-flipping required. You may be tempted to make extras for lunchboxes and late night snacks!
Smarts: The temperature and time listed is based on store-bought crinkle-cut fries. If your fries are different, adjust cook times accordingly.
Ingredients
- Salt - 1 tsp
- Onion powder - 1/2 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Cheese, cheddar - 4 oz , shredded (sub American cheese)
- Onions, medium - 1 , minced
- Beef, ground - 1 1/2 lbs (80/20 works best here)
- Mustard, Dijon - 1 tsp
- Worcestershire sauce - 1 tsp
- Foil - for baking
- Slider buns / rolls, gluten-free and small - 8 (sub any sandwich buns or rolls)
- Dill pickle slices - 1/2 cup
- Condiments of choice - for serving (such as ketchup or mustard)
- French fries, frozen and crinkle-cut - 1 lb (sub any frozen fries)
- Oil, cooking - 1 Tbsp
- Sugar snap peas - 16 oz
- Lemon juice - 1 tsp
Prep
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Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine salt, onion powder, garlic powder, and black pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Cheese / Onions - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Season beef - In a large mixing bowl, combine beef with seasoning mix, mustard, and Worcestershire sauce.
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Make
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Heat oven to 425F / 218C degrees and set out two baking sheets (at least one should be rimmed).
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Line one rimmed baking sheet with foil and brush with some cooking oil or coat with cooking spray. Spread meat mixture in an even layer on the baking sheet. Using your hands, a rolling pin, or the back of a spoon, press meat into one large, flat rectangle, about ¼” / 0.6 cm thick (use the slider buns as a guide - it should be somewhat larger than the buns when they’re still connected to each other and will likely fill up most of the baking sheet). Sprinkle onions over top of the meat mixture and press them in gently. Using a straw or chopstick, poke holes across the surface of the meat mixture at roughly 2” / 5 cm intervals to allow steam to escape.
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Cover the meat tightly with foil and transfer to the oven. Bake for 10-12 minutes or until meat is cooked through.
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While meat cooks, spread fries out on the second baking sheet and bake according to package directions.
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While meat and fries are baking, heat a skillet or saute pan over medium heat with cooking oil. Add snap peas to heated oil and saute until bright green and crisp tender, 5 to 6 minutes. Remove from heat and toss with lemon juice and some salt. Set aside and cover to keep warm.
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Remove the meat from the oven and carefully pour off any accumulated grease. Top meat evenly with cheese and return to the oven. Bake, uncovered, until cheese is melted, ~2 minutes more. Allow to cool for 1-2 minutes, then slice into square patties the same size as your slider buns.
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Fill slider buns with burger patties and pickle slices.
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Serve sliders and fries with your favorite condiments. Enjoy snap peas on the side.
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