Small Delicious Burgers a.k.a. White Castle, Sliders (or Slyders), Shooters, etc….

What have they done to my little burger!

“The slider is bifurcated, both upscale and working class now,” said David Gerard Hogan, a professor of American history at Heidelberg College in Tiffin, Ohio.


You just aren’t kidding. You can make them your self for a few pennies a piece or you can go the Kobe Club in New York City to get wagyu beef sliders that are served at the bar as a $27 threesome with caramelized onions, tomato, bacon and black truffle sauce.

Let me show you how easy it is to make these great little burgers so you won’t be tempted to jump on the next plane to New York City.

I made a big batch of patties and froze half of them for later, so you could probably cut this recipe in half. Or don’t and freeze some for your self.

You will need:
2 lbs Ground Beef (I prefer just plain old 80/20 hamburger)
1 med to lrg sweet onion diced fine
2 Tbls Granulated Garlic (as always, not garlic salt)
2 Tbls Season Salt
1 Tbls Season Pepper
Sliced Hamburger Dill Pickles
Heinz Ketchup
Franks Mustard
2 Packages of Dinner rolls. The square ones that come 12 to the package

Griddle of some sort I used my Happy-Day Griddle Grills
8 x10 Handy Wacks Bakery Tissue or waxed paper.
Rolling pin

Mix the burger, onions, and seasoning in a large bowl. Get in there with your hands and mix it up thoroughly. Anything else will just break.

Lay out some one of the handy wacks or peal off some waxed paper about 8 x 10 inches. This will be your rolling guide.


Place some of the burger mixture on the paper and shape it to the general form of the paper. Place more paper on the top and roll it out to about 3/8th of an inch.


You don’t have to bust out a ruler, just make it thin enough to cook relatively fast. Once you have the burger rolled out remove the top piece of paper and cut the burger into more or less equal size squares. I used a pizza cutter


I made up all my patties before I started cooking.

To cook; heat your grill to med-high heat and toss on as many as will fit, or six at a time like I did. The important thing is that the will cook fast. So have everything else should be ready to go. Slice your buns and get out any other fixing that you want.

I served fries and corn-on-the-cob with mine. Just make sure everything is ready to go.

Flip the sliders once and top with cheese if desired. (Is there any other way) If there is room place the buns on the grill to brown and soak up some of the juices.


I was cooking so many I broke out the other Happy-Day Griddle to grill the buns on. Just lube liberally with butter. Or, dump some of the juices from the other griddle on it.


Once the cheese melt slide a slider on top the bottom bun and top with your favorite condiments. A pickle is traditional, but you can be creative and add what you like.



As for the extra patties I just doubled up the waxed paper between them slipped them in a zip-lock bag and stuck them in the freezer till next time I get a craving for some great little burgers..

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