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12 Days of Recipes: #11 Possible Imposters

12 Days of Recipes: #11 Possible Imposters

Growing up in a small town, there wasn't a lot of popular fast food choices after the basic McDonald's and Pizza Hut, Dairy Queen, etc.  When I got to college, while sitting around debating the deep topic of social injustice, my friends all realized I had never been to a White Castle.  (Something along the lines of...YOU'VE NEVER BEEN TO A WHITE CASTLE?!)  Talk about injustice.  So low and behold, they scooped me up and drove an hour east on I-88 to Aurora.  

While I was gone, my brother called (the phone on my wall, mind you) and found out I was not on campus and actually on a road trip to White Castle.  My mother was not happy.  Kids are much more mobile these days.  Back then it was a BIG deal to leave campus...without asking...with people she didn't know...in a car...driving...without asking...in a car, mind you.  Laughing about this with her, a safe 25 years later, she just reminded me that this may or may not have been at 4am, and now that I am a mom of a college student, I am mad at me, too.  I just grounded myself.  So these imposter White Castle sliders are dedicated to her....and to my brother who told on me.

  • 2  lbs of ground beef (you chose the lean-ness)
  • 1 envelope of French onion soup mix
  • 2 eggs, beaten
  • 1/2 tsp pepper
  • 4 Tbl water
  • 2/3 C breadcrumbs
  • 2 packs of small Sara Lee dinner rolls, Hawaiian dinner rolls or any slider buns

Slice the buns and prepare toppings and anything else you are eating with these because the meat cooks quickly and then you won't feel frantic at the last minute to get everything out. Or just make the meat in advance, cut it and keep it warm in the already warmed oven.

Combine ingredients and then press into a rectangular pan. I used a small 9x13 jelly roll sheet pan and it made 24 squares.   Any pan with sides will work...the smaller the pan the thicker the meat.  Bake at 400 for about 10- 12 minutes. Use your judgement.  The edges will brown and pull away from the pan when it is done.

Depending on the lean-ness you chose you may need to drain these and/or pat top with a paper towel.  Using a knife or a pizza cutter, cut into small squares the size of whatever buns you are using.

The buns are terrific if you butter and toast them cut side down for a few minutes on a skillet, then put the square meat on the bun and eat it standing over the sink. (Not that I was in a hurry to eat it or anything) Or you could actually act civilized and assemble the sliders, cover in foil and put in the oven to warm and serve at your drive-thru.  Top with cheese if you want or onion, pickle, ketchup, mustard, 1000 Island Dressing or whatever floats your "moat".  (White Castle... moat... get it? ...groan)

Go Bears!    or Go Packers!     or Go get some buns!

...and a partridge in a pear tree! ♪ ♫ ♩

Filed under: Recipes

Tags: White Castle

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