This is a simple way to do a bunch of sliders . I first did it for graduation parties for the kids . Once the prep is done , it's mostly hands off . Comes out great too .
Going for a White Castle style steamed slider .
I used 81 / 19 fine grind beef from GFS .
I use both fresh and dehydrated onions .
Chop the fresh and add it to the dish . This provides flavor , but also moisture
and some steaming .
Then shake in the dehydrated . These give the White Castle taste .
I do my sliders at 2 oz. each . I also weigh the mass , and divide that by the bun count .
2 1/2 pounds of ground beef comes out to right at 12 sliders .
Shape the patties and press them into the onions .
Ended up doing 18 for the 3 of us . These are hard to stop eating ,
and any left over is a plus .
Oven pre heated to 350 . Crank some salt and pepper on top . Cover with foil to trap the moisture .
Then into the oven .
Just let them go , until you start to smell them .
Out of the oven and remove the foil , and flip the burgers .
Flipping , then adding cheese keeps the onions in place .
Put the top buns on the cheese , cover with the foil , and back in the oven
for a bit .
Bottom buns get a couple homemade dill pickles .
Take the trays out and put the burgers , with some of the juice on the
bottom buns .
I used my Ninja 6 + 1 to simulate a " double fry " on frozen fries .
I do 2 half batches about half way cooked , then take them out , cover and rest .
That lets the inside steam . Then they go back in as one batch and cook until crisp .
Perfect . Hard to tell they aren't deep fried .
Into the baskets and chow down .
These are great . Really hard to stop eating them .
Try it out . You can tweek it however you like too .
Going for a White Castle style steamed slider .
I used 81 / 19 fine grind beef from GFS .
I use both fresh and dehydrated onions .
Chop the fresh and add it to the dish . This provides flavor , but also moisture
and some steaming .
Then shake in the dehydrated . These give the White Castle taste .
I do my sliders at 2 oz. each . I also weigh the mass , and divide that by the bun count .
2 1/2 pounds of ground beef comes out to right at 12 sliders .
Shape the patties and press them into the onions .
Ended up doing 18 for the 3 of us . These are hard to stop eating ,
and any left over is a plus .
Oven pre heated to 350 . Crank some salt and pepper on top . Cover with foil to trap the moisture .
Then into the oven .
Just let them go , until you start to smell them .
Out of the oven and remove the foil , and flip the burgers .
Flipping , then adding cheese keeps the onions in place .
Put the top buns on the cheese , cover with the foil , and back in the oven
for a bit .
Bottom buns get a couple homemade dill pickles .
Take the trays out and put the burgers , with some of the juice on the
bottom buns .
I used my Ninja 6 + 1 to simulate a " double fry " on frozen fries .
I do 2 half batches about half way cooked , then take them out , cover and rest .
That lets the inside steam . Then they go back in as one batch and cook until crisp .
Perfect . Hard to tell they aren't deep fried .
Into the baskets and chow down .
These are great . Really hard to stop eating them .
Try it out . You can tweek it however you like too .
