White Castle Sliders

The original White Castle slider isn't flipped — it's steamed. Thin, seasoned beef patties cook entirely on a bed of rehydrated onions, while the buns rest on top, absorbing the rising steam until soft and deeply savory. Pre's 85% lean grass-fed beef carries the seasoning cleanly without excess fat pooling in the pan, making it the right choice for the method. Serve a stack of these and they will disappear fast.

Total Time: 30 minutes

Servings: 6–10

---

White Castle Slider Ingredients

• 1 16-ounce package Pre 85% Lean Ground Beef

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1/2 cup dehydrated minced onions

• 1/2 cup warm water

• 12 soft white slider buns

• 12 slices of American cheese, trimmed to 2 1/2 squares, reserve trimmings for snacking

• Dill pickle chips

What You'll Need

• Flat-top griddle or large skillet with a tight-fitting lid

• Parchment paper and a rolling pin to roll the meat very thin

• A straw or skewer to poke the signature steam holes

Instructions:

1. Soak dehydrated onions in warm water for 10 to 15 minutes, then drain, leaving them very wet. (Why: retaining moisture is what creates the steam that cooks the patties and softens the buns.)

   
   

2. Combine beef, salt, and pepper in a bowl and mix until just combined.

   
   

3. Press beef between two sheets of parchment paper and roll out to ⅛-inch thickness, then refrigerate for 10 minutes. (Why: chilling the rolled sheet firms the fat, making it easier to cut

   clean squares.)

   
   

4. With a sharp knife, score meat into 2.5-inch squares. Use a straw or skewer to poke 5 holes in each White Castle slider patty — 2 at the top, 1 in the center, 2 at the bottom. (Why: holes let steam pass through the meat, preventing the patty from shrinking or puffing.)

   
   

5. Heat a flat-top griddle or large skillet over medium-high heat, then spread a thin, even layer of wet onions across the cooking surface.

   
   

6. Place raw patties directly on top of the onion bed.

   
   

7. Set bottom buns face-down on top of each raw patty, then stack top buns directly on bottom buns.

   
   

8. Pour a small splash of water around the edges of the griddle, cover immediately with a tight-fitting lid, and steam undisturbed for 2 to 3 minutes until meat is fully cooked.

   
   

9. Use a wide spatula to scoop under the onion layer, lifting the onions, patty, and bun together in one motion, then invert so bottom bun is on the plate.

   
   

10. Add a trimmed slice of cheese and a pickle chip, then close with top bun.