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White Castle Sliders you can make at home! If you have always wanted to replicate these signature burgers from the White Castle restaurant, this recipe is the real deal.
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This White Castle sliders copycat recipe makes flavorful, juicy, perfect little cheeseburgers everyone loves! Even my picky teenager loves these and requests them often, which is saying a LOT. Don’t be fooled by the fact that they are small and hand-held. These sliders pack a mighty punch to your hunger, and are satisfyingly filling! These are perfect to make for a crowd, and can be enjoyed by many! See below the recipe for helpful tips and more.
Secret Ingredients in White Castle Sliders
- Lipton onion soup mix – This comes in a two-pack in a box. It seasons the meat with a nice, savory onion flavor. You will only be using the dry mixture, so no need to make up the packet.
- Peanut butter – Yes, peanut butter! Just a tablespoon, and trust me on this! If you are really against using the peanut butter, you can just leave it out, but it holds the meat together nicely.
- Onion – Yellow onion that is finely chopped. You will scatter the onions over the top of the ground beef and bottom buns during the baking process.
Assembling Your Sliders
- Mix – Mix the ground beef, Lipton onion soup mix, peanut butter, and milk in a large bowl.
- Flatten – Spread the mixture on a baking sheet lined with parchment paper. Use a rolling pin to roll over the meat to smooth it out over the bottom of the baking sheet. Bake at 350 degrees for about 10 minutes.
- Bake – Take the pan out of the oven, sprinkle the diced onions all around the edges, then bake for 15 more minutes.
- Layer – Remove from the oven, spoon the onions from the edges all over the top of the meat, and layer with cheese slices. Bake another 7 to 10 minutes or until cheese has melted.
- Slice – Slice the cooked patties with a pizza cutter. Place the patties between the slider buns.
- Serve – Add any condiments, pickles, or extras that you like over the patties, slap on the top buns, and enjoy!
Toppings for White Castle Sliders
- Condiments – You can’t go wrong with the classics – ketchup, mustard, and mayonnaise.
- Pickles – I prefer the dill pickle slices best, but you can try bread and butter or lime pickles for various flavors. If you are a pickle fan, then go crazy with the pickles. For us, we like to use about 20 to 24 dill pickles on our sliders.
- Cheese – Choose your favorite cheese! American cheese will give you that signature flavor, but you can use cheddar, Swiss cheese, pepper jack, or Colby jack. Any cheese is good cheese when it is melty cheese!
- Meat – Add on a slice of ham or cooked bacon strips for a thicker, more hearty slider.
- Garlic powder – Sprinkle garlic powder on the burgers for some extra flavor.
- Topping – Brush a little melted butter on top of the buns and add sesame seeds for a fun appearance and extra texture!
Rave Reviews
“This was so good! Tasted just like White Castle. Can’t wait to make these for family gatherings!”
-Hannah Johnson
Frequently Asked Questions
Yes, of course you can, but I suggest giving them a try. Even if you don’t like onions, they add a wonderful flavor and texture that just can’t be duplicated.
I know it sounds weird, but the peanut butter adds a terrific texture and depth of flavor that is difficult to substitute. If you have a nut allergy or just can’t do the peanut butter, feel free to leave it out.
Yes! These work great and still have the classic onion flavor that helps provide the White Castle taste!
Storing Leftover Sliders
Make these ahead of time or learn to freeze them the proper way! Store them for a quick snack the next day or freeze them for a later time. These white castle sliders are an easy weeknight dinner that everyone enjoys!
- Making ahead – Prepare the sliders ahead of time and store them in the fridge until ready to reheat.
- Storing – Place the cooled white castle cheeseburger sliders in an airtight container in the refrigerator for three to four days.
- Freezing – Wrap the extra sliders in plastic wrap, then place in a freezer-safe bag for up to a month. Just make sure to thaw the burgers out completely in the refrigerator before microwaving so they cook evenly.
- Reheating – These little sliders make the best leftovers! Take them out of the fridge and pop them in the microwave for about 30-40 seconds and they taste just as fresh as the night before!
What to Serve with Sliders
- French Fries – Try our french fries from scratch or frozen fries in the air fryer!
- Onion Rings
- Coleslaw
- Side Salad
- Sweet Potato Fries
- Chips
- Fruit Salad
- Corn on the Cob
- Soup – Try our tomato soup or a hearty chili, for a tasty combo.
- Macaroni and Cheese
- Baked Beans
White Castle Sliders
Ingredients
- 2 pounds ground beef
- 1 (2-ounce) packet Lipton soup mix
- 1 tablespoon peanut butter
- ½ cup milk
- 1 onion, finely chopped
- 12 cheese slices Kraft or Velveeta cheese slices work great too
- 12 slider rolls I found mine in the bakery section of the grocery store. You may be able to fit more on depending on the size of the buns.
Instructions
- Heat oven to 350 degrees F. Set aside a baking sheet.
- In a large bowl, mix together the ground beef. Lipton onion soup mix, peanut butter, and milk.
- Spread the meat mixture on the baking sheet. Use a rolling pin to roll over the meat to smooth it out. Bake for about 10 minutes. The meat will shrink. Put the diced onion all around the edges and bake 15 minutes.
- Remove from the oven, spoon the onions from the edges all over the top of the meat, and layer with cheese slices. Bake another 7 to 10 minutes or until cheese has melted.
- Add the tops of the rolls (the bottom part of the rolls will just sit on the counter.) Bake for about 5 more minutes.
- Remove from oven. Slice the meat into individual sliders with a pizza cutter. Pick up the slider meat and its top bun with a spatula and set it on the bottom bun.
Video
Notes
- I found my slider rolls in the bakery section of the grocery store. You may be able to fit more or fewer buns on the meat, depending on the size of the buns.
- Once you have your cheese sliders baked and cut, you can top them with all kinds of toppings ketchup, mustard, mayonnaise, or other condiments; dill pickle slices (you’ll probably want 20-24 dill pickle chips for these, especially if you’re a fan of dill pickle); lime pickles; garlic powder; and a pinch of salt.
Nutrition Information
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Cooked these yesterday. I included the peanut butter and added some fresh onion to the meat mixture in addition to the soup. Because my son has decided that red meat is off of his menu, I actually used 93% lean ground turkey. They were delicious!
Hi Karen- so glad you liked them! I love the idea of adding more onion too! I bet it really amps up the flavor! Thanks for the 5 stars!
I cooked these in minutes tonight. I was afraid the peanutbutter would be over powering, but I used it anyway. These turned out so tasty and moist. I will be cooking these again. I added JK’s steak seasoning, onion powder and garlic powder. Yum ,yum
These White Castle Sliders look fabulous. I am planning to make it for tomorrow’s dinner.
Awesome recipe.
I want to make this recipe, but can anyone tell me what size of cookie sheet for 1 1/2 pounds of hamburger? I know there are different sizes.
Ours is 18×13!
We are on a low sodium diet. I’m going to omit the onion soup mix, add low sodium beef base and finely chopped onion . I hope this works. I love White Castles but they leave my ankles the size of my calves. I usually order them without onions at the restaurant anyway…no indigestion or heartburn that way.
Pretty darn close to White Castles. For me, its cheaper to just go the 10 blocks to my nearest White Castle. But it was fun making these and they were yummy.
Made these tonight. They were SO delicious. We do not have White Castle here in GA, we have Krystals. These were WAY better than Krystal. My whole family loved them and asked to be put on the dinner rotation for the month! Not one person tasted the peanut butter. My son who eats nothing, ate 3.
Hey, if we can get a 3-year-old to eat it (and LIKE it), it’s a WIN! Thank you so much for sharing! So glad you and your family loved this recipe! Thanks for the 5-stars!
I love the White Castle burger. Your recipe is even better! I used the Hawaiian sweet rolls when I made the burgers and they are incredible. I usually make up my own recipes but these are a big winner!!
Thank you so much for the nice comment! So glad that you liked them so much!
Went over well with my family of 9- stuck to the recipe with great results! (I did drain the grease before the buns went on- See last comment)
Does anybody drain the hamburger grease? Also i recommend for all the peanut butter comments…only use a teaspoon. I agree that it gives it authentic white castle taste..but just use a little less
These are delicious and have become a favorite of my husband who loves White Castle. We use King’s Hawaiian Sweet Rolls, I tried dinner rolls the first time but there was too much bread to meat ratio. We also use Pepper Jack cheese, he loves the jalapeno cheese sliders and I tried jalapeno cheese but it’s a little hard to find and I feel like pepper jack makes it seem “fancier”. Paired with the King’s Hawaiian rolls, it has the perfect sweet and savory combo with a little kick.
I’m so glad you like them! Pepper jack sounds so yummy with these!
PEANUT BUTTER?? You know what? I’m trying it. The nearest White Castle is an 8 hour drive away, and I miss the taste! My husband has NEVER had one before, but loves the frozen stuff!
I live in chicago but WC is so expensive now like 1.00 a burger. I had a friend make another recipe out of spam and onion soup mix with a pickle and cheese in top to the lil pepridge farm rolls and then you bake them and they were dead on WC just smaller finger sized appetizers. If you can try to find simething along that recipe it was a hit and tasted just like WC.
Thank you for the idea! We’ll give it a try! We all live in the west and don’t have White Castle restaurants in our area, but we do occasionally travel to areas that do. We will keep this copycat recipe in mind as one to try soon.
Hello! do you grease the baking sheet before laying the meat, or is it okay to do without?
You don’t need to grease the baking sheet. The meat has enough in it that it won’t stick to the pan. Thanks for asking!
Made these tonight and they were a hit!!!!!! Thanks so much for the recipe.
Yay! You are very welcome, Emma! So glad that you liked them!
Spot on! We were really surprised. The first time we made these we were thought wow that is a lot of steps. After you make them once super easy and quick. We used an onion and a half instead of just one and made sure the peanut butter was a tablespoon not a heaping tablespoon. Wonderful! Thanks so much for sharing.
Thank you so much for coming back to let us know how you liked this recipe! It definitely gets easier each time you make it. It seems like a lot of steps but the steps are all pretty easy.. nothing too complicated 🙂 I am all about adding extra onion, YUM! Thanks for the 5-stars!
What size cookie sheet do you use? Was not mentioned? Thank you
You will want to use the 18×13 size baking sheet. Hope this helps!
Grew up eating White Castles. Cant wait to try your recipe…Thank You….Maybe update recipe with note about pan size…Had to dig deep in comments to find info.
I’m pretty sure they don’t use peanut butter
With all the allergies to it.
Not even close, LOL.
I live in NJ and have ready access to White Castle.
BUT, if you take White Castle out of the name it’s not a bad slider. 3 stars
I remember White Castle from 1968 or so when they were 10¢ apiece—and I started learning how to cook back then too.…and I can tell you one thing guaranteed: These ingredients are too divergently strange, and calls for WAY too much sodium.
Eccch! This recipe is too complicated. It’s nowhere NEAR the White Castle recipe. Burgers are simple, an important factor in maintaining equitable profit margins in the fast food industry. This? It’s literally a recipe for financial disaster. The end product might taste CLOSE to White Castle, but I’m telling you: It’s not bloody close enough.
Look elsewhere for a more accurate recipe.
Awesome! This slider recipe is spot-on. The taste was very close to the real thing but even better. I think that’s cause my cookie sheet is small, so they came out a little thick and oh man, are they juicy and delicious. Yields a whole bunch of burgers and they keep in the fridge quite well for later. Thanks for sharing.
So glad you liked it! Good idea using a smaller dish so they are thicker. YUM!
I no longer liver where there are White Castles. We had friends staying with us and the discussion of local foods came up and White Castles was at the top of the list. When I return to Cincinnati, White Castle and Dixie Chili are the places I go even before I visit relatives. I followed this recipe to the leltter and was pretty disappointed. Too much meat. White Castles are not thick hamburgers. Too much cheese with 12 slices and Velveta was not the right cheese. Had little resemblance to a White Castle slider. Very disappointing. If I had cut the meat in half and not layered the cheese, it might have been more desirable a dish.
Thank you for this recipe! These are the closest thing I can get to a White Castle! I grew up in northern KY and on White Castles. Now living in FL, frozen White Castle and Krystal just can’t compare! I will be making these from now on!
So glad you like them! I agree, the frozen ones just don’t taste right. Thanks for the nice comment!
I made these Friday night for my family. They were Uhhh-mazing!! I could taste the peanut butter a bit but I think that’s because I knew it was there. My family made no mention of it and of course, I didn’t tell them. I used 90% lean ground beef and dried minced onion, a compromise since I like onions but my husband does not. All in all, a good copycat recipe that I will definitely make again! Thanks for sharing.
So glad you and you family liked these. Great idea using dried minced onion for those who aren’t onion fans! Thanks for the comment 😀
These are awesome. I’m always hesitant trying recipes using meat (we use organic, so it’s always expensive ). And then there’s the odd addition of peanut butter. But, figured we’d give it a go. So glad I did!! These are divine. I’ll be making these things in bulk and freezing them. Thank you!
So happy to hear you liked them!! I love the idea of making them in bulk and freezing… we will just have to make them without eating them all lol