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Almost White Castle Hamburgers

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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 7582.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 10x15-inch Jelly Roll Pan or a similar rimmed baking sheet
  • 1 Instant-Read Thermometer
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 ½ pounds ground chuck
  • ⅓ cup plain bread crumbs
  • 1 large egg
  • 1 1 ounce package dry onion soup mix
  • 2 tablespoons water
  • ½ teaspoon ground black pepper
  • 24 small square dinner rolls

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Notes

Ensure the ground chuck is pressed evenly into the pan for consistent cooking; uneven thickness can lead to dry spots or undercooked areas. The step of pricking holes is crucial for the signature White Castle style, allowing steam to escape and contributing to the unique texture. Do not skip draining the excess grease after baking; this prevents soggy sliders and keeps them lighter. For an authentic experience, briefly steam the dinner rolls over the cooking patties or toast them lightly before serving. Ground chuck is preferred for its fat content, which contributes significantly to flavor and moisture; leaner meats may yield a drier patty. Serving with American cheese, dill pickle slices, and Düsseldorf mustard is essential for the classic profile.