copycat white castle sliders

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I’ve been wanting to do a copycat White Castle slider recipe for quite some time. I’ve looked at a bunch of recipes for these beloved burgers and decided that Super Bowl Sunday was the time to give it a whirl. What could be a better time to enjoy the taste of these addictive little sliders than game day?

Copycat White Castle Sliders are one of the easiest and most satisfying copycats I’ve ever made. I was a little worried that the Beyond Meat version wouldn’t work, but I have to say that this vegan version works even better than ground beef. The coconut oil in the Beyond Meat gives it a smooth texture that is the perfect copy of White Castle sliders. I know the plant based version of the sliders available at the White Castle restaurants is made of Impossible meat, but I like Beyond more so that’s what I used.

These are even better than the original. Make a batch and find out for yourself! 🙂

1/4 cup dried minced onion flakes

24 oz. Beyond Meat (I used 6 patties)

1/2 teaspoon Lawry’s seasoned salt

cheese slices (optional)

12 dinner rolls

dill pickle slices

ketchup and mustard

Evenly spread the onion flakes on the bottom of a 9X13 glass baking pan. Gently press the Beyond Meat on top of the onion flakes in an even layer to create one, big, oblong burger patty in the shape of the pan (see image above.) Sprinkle seasoned salt over meat.

Bake at 400 degrees F. for 20 minutes. Blot top to remove excess fat and any liquid that forms. If you’re using cheese slices, place them on top of the cooked meat and return the pan to the oven for another couple minutes, or just until the cheese begins to melt.

Remove from oven and cut into 12 equally sized squares. Place burgers on dinner rolls and top each with a pickle slice, ketchup, and mustard. Serve immediately.



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