Sliders Recipe

By
[ 8 ] Comments
Share




As promised here is the recipe for making sliders at home. A slider is a tiny hamburger in the style created by White Castle, the original American hamburger chain. These gastronomical delights are affectionately known as “Murder Burgers,” “Belly Bombs,” “Whiteys,” and of course “Sliders.”

No one makes these quite like White Castle, despite many pale imitators over the years such as Krystal, which I am sad to say, is as close to a White Castle as I can get down here. So, I came up with this recipe to satisfy the craving when it comes upon me. It is a melange of ideas and techniques I have taken from other clone recipes. It is not a clone, because most of those fall short, think of it more as an homage to the king of all fast food.

Ingredients:

3 lbs ground beef (make sure to have around 80/20 fat)
1 small jar of veal baby food (use beef or turkey if veal is unavailable)
2 tbls dehydrated onions
2 packages of small, soft dinner rolls

Place the dehydrated onions into bowl and add a splash of hot water to rehydrate. I usually add a small amount of white wine and Worcestershire sauce, as well. Slice your rolls like hamburger buns.

Mix the baby food into the beef, taking care not to over mix, as that will ruin the texture. Lay a large piece of parchment paper on the counter and turn the meat mixture onto it. Cover with another large piece of parchment and start to flatten out the meat. Once you start to have a fairly flat rectangular shape happening switch to using a rolling pin. The idea is to end up with a very thin, uniform rectangle of meat. Cut into small, square burgers approximately the size of your dinner rolls. Season with a little salt and pepper.
Place a heavy, flat-bottomed skillet on the stove and pre-heat it over med-high heat. Once it is good and hot place some patties in the bottom, top with a generous glop of onion, place the top bun on top of the onions, and the bottom bun on top of that. Add a splash of water to the pan and cover. Cook until the patties are no longer pink on top when you peek under the buns.

No condiments required. Traditionally these are eaten with just a very thin slice of pickle.

I drank a Perrin & Fils Côtes du Rhône-Villages 2006 with these, and it was very tasty. I would imagine that any wine with a lot of fruit would be good with these, but would recommend keeping it on the cheaper side. These burgers have a very strong flavor, and are probably not suited for anything expensive or overly complex. They are cheap and fun, and should be paired with a wine that could be described the same way. Beer and soda work too.

Have antacid on hand, these burgers give and give. Enjoy!

  • http://www.miamihawktalk.com Chuck

    This from the guy who won’t eat Skyline . . . ;)

  • http://www.miamihawktalk.com Chuck

    This from the guy who won’t eat Skyline . . . ;)

  • http://www.anotherwineblog.com Joe Power

    Skyline “Chili” is an abomination on so many levels that I hardly know where to start. There are many reasons why Ohio keeps Cincinnati tucked away in a corner near Kentucky, but Skyline tops the list. ;)

  • http://www.anotherwineblog.com Joe Power

    Skyline “Chili” is an abomination on so many levels that I hardly know where to start. There are many reasons why Ohio keeps Cincinnati tucked away in a corner near Kentucky, but Skyline tops the list. ;)

  • http://www.winegent.com WineGent

    God I grew up with these burgers in NY. Although I love them still, I am still trying to wrap my arms around pairing them with wine! Love the post. I am linking your blog to my site. Feel free to reciprocate… Gerry WineGent

  • http://www.winegent.com WineGent

    God I grew up with these burgers in NY. Although I love them still, I am still trying to wrap my arms around pairing them with wine! Love the post. I am linking your blog to my site. Feel free to reciprocate… Gerry WineGent

  • http://www.anotherwineblog.com Joe Power

    Thanks for stopping by, Gerry. Believe it or not, they went pretty well with wine.

  • http://www.anotherwineblog.com Joe Power

    Thanks for stopping by, Gerry. Believe it or not, they went pretty well with wine.