Homemade Sliders

Homemade Sliders Dadwhats4dinner.com

Here is a great simple appetizer for tomorrow’s big game. Sliders are tiny steamed hamburgers usually served with onions, pickles and cheese.

In the Cincinnati area White Castle is the place to get slider hamburgers. For you southerners it’s Krystal’s. They are a beloved late night snack also known as gut busters or belly bombs.

I have made this recipe many times. Last night we had happy hour with our neighbors who had been craving my sliders. So I made a batch.

These are always a hit and I believe much better than the original. Probably a little healthier too.

Please check out my other appetizer recipes.

Total time: 35 minutes
Yields: 24 servings

Homemade Sliders Dadwhats4dinner.com

2 tbsp. minced dehydrated onions
3 lbs. ground chuck. 80/20 blend
2 tsp. seasoning salt
8 slices American cheese. I use Boars Head, low sodium white American from Krogers
24 slider buns or split dinner rolls

Pickles and other condiments to serve


Preheat oven to 425°
Spread onions evenly on a large cookie sheet or half sheet pan.

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Homemade Sliders Dadwhats4dinner.com

Place ground chuck on top of onions.

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Homemade Sliders Dadwhats4dinner.com

Speed and press down meat to evenly cover onions. This can be prepared ahead of time. Cover with plastic wrap and store in refrigerator for up to 24 hours.

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Homemade Sliders Dadwhats4dinner.com

Cook sliders in preheated oven for 25 minutes. Meat will shrink up. Remove sliders from oven and drain excess grease.

Homemade Sliders
Homemade Sliders Dadwhats4dinner.com

Set meat aside and toast buns in oven for 5 minutes.

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Homemade Sliders Dadwhats4dinner.com

As buns toast cover meat with cheese. Remove buns from oven. Place sliders in oven until cheese melts. Cut meat into 24 squares.

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Homemade Sliders Dadwhats4dinner.com

Place meat on buns and serve immediately.

Enjoy the big game.

Homemade Sliders
Homemade Sliders Dadwhats4dinner.com

6 thoughts on “Homemade Sliders”

  1. Thanks for this! I’m trying it tomorrow with my nephews. First recipe I’ve seen that really makes the perfect use of those little dehydrated onions. So cool.

    1. Use as much or little of the onions as you like. I think these taste better than the originals from the restaurant. They are a little thicker which I like. It does produce lots of grease just be carefully when you drain off the excess. Let me know how they turn out.

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