These Vegan White Castle Sliders are better than the Original, no contest! Perfect for a snack or full meal, and freezer friendly too!<\/strong><\/p>\n Love \u2019em or hate \u2019em the White Castle Slider is an iconic burger with a long history. Created in 1921, it\u2019s regarded as the First Fast Food Burger. The good news is, these Vegan White Castle Sliders are easier to make and better than the original!<\/p>\n And yes, I had White Castle about 20 years ago in New York. I was very drunk and it was very cold outside, and they totally hit the spot. I have to admit, I totally dug them. However, I know that to a lot of folks, they can be kinda underwhelming and not that great. And if you\u2019re not a drunk 25 year old, I agree! <\/p>\n But lucky for you, I\u2019ve run a few tests and made them a few different ways, so let\u2019s go over some Hamburger History and make some White Castle and figure out what\u2019s the best method!<\/p>\n <\/p>\n <\/p>\n\n Since 1954, White Castle has cooked their sliders with a very interesting and unique method developed to quickly make a massive amount of burgers.<\/p>\n First they form their patties into squares. You can do this by simply adding some plant-based meat (like Impossible or Beyond Meat) to some parchment paper and then topping it with another piece of parchment paper. Then use a rolling pin to roll it out to a rectangle shape.<\/p>\n However, I find it\u2019s best to line an 1\/8 sheet<\/a><\/strong> with parchment paper. Then press down about 6 oz. of plant based meat. This will be enough to make 6 sliders. <\/p>\n It\u2019s important to keep the patties thin so they\u2019ll cook through without burning the onions.<\/p>\n Use another sheet or parchment on top, then another 1\/8 sheet to press down and flatten the meat further.<\/p>\n Next we\u2019ll transfer the meat to a cutting board. This is made easier if you leave a bit of parchment on the ends to pick them up.<\/p>\n Next slice the burgers into six squares (ignore the fact that they are already cut in the photo above lol!) Cut it in half long ways, then in thirds width ways. I recommend a pizza slicer if you got one.<\/p>\n Then punch out 5 holes in a domino pattern on each patty. Use something like a chopstick to punch them out. These holes will allow the burgers to cook through as they steam on top of the onions later.<\/p>\n Transfer them back to the baking sheet and freeze for about 30 minutes (you can also freeze them until needed if you want to prep these in advance, just add them to a freezer safe container after 30 minutes).<\/p>\n White Castle uses dehydrated onions these days. This is because they are shelf-stable and are cheaper. <\/p>\n For 6 sliders about 1\/4 cup of onions should be good. Rehydrate them in about 1\/2 cup of water for 10 \u2013 15 minutes.<\/p>\n On a griddle over medium heat, add the onions and lay them out into a rectangle shape. It\u2019s okay if they still have some water in the bowl, that extra moisture will help them steam the burgers and keep them from drying out.<\/p>\n Lay your burger patties directly on top of the onions. Then lay the bottom bun on top of the patty along with the top bun. And yes, this is how they do it, the bread touches the raw meat, but they all get cooked and steamed through so it\u2019s ok!<\/p>\n I don\u2019t think White Castle seasons their burgers but feel free to do that. <\/p>\n Cook them until you no longer see any pink. Since the patties are so thin this shouldn\u2019t take long. Maybe 4 minutes or so. Make sure the heat isn\u2019t too high or you\u2019ll burn the onions. <\/p>\n You can check to see if the burgers are done by just taking the buns off. They should look like the burger pictured below.<\/p>\n Once they are cooked through, scoop them off the griddle. You can add cheese if you please but since vegan cheese hates melting without a lot of help, I decided against it. Dress the slider with pickles and ketchup and or mustard (or whatever you want!)<\/p>\n So after all that, are they any good? Well, while I do admire the ingenuity of this method to cook a bunch of burgers quickly, I have to say the flavor and texture leaves a lot to be desired.<\/p>\n While I do enjoy the onion flavor from the steaming process, there is no sear at all. And as we all know, the searing is one of the best parts of a burger. Plus, we can get onion flavor from seasoning the patty, or simply using grilled onions. <\/p>\n My other issue is the patty is so thin, the amount of bread overwhelms it, and they are both very soft. They only thing providing a textural contrast is the crunch of the pickles. <\/p>\n Ironically, the way they made their burgers before 1954 solves all these problems!<\/p>\n When White Castle first opened way back in 1921, they made their sliders a bit differently than they did today. <\/p>\n First, they didn\u2019t use dehydrated onions, but fresh onions that they grilled on the griddle.<\/p>\n They also didn\u2019t use the iconic square patty, but a round patty. You can form this by simply smashing<\/a><\/strong> a 2 oz. ball of plant meat in between two pieces of parchment or burger paper.<\/a><\/strong><\/p>\n Then season and sear the patties directly on the grill. <\/p>\n Then they melt some cheese on each patty. Just add a little water to the griddle and cover and steam to melt the cheese.<\/p>\n Lastly they topped the burger with pickles, lettuce and tomato. It\u2019s basically a mini-cheeseburger!<\/p>\n So how are they? Well like I said, the original White Castle Slider from 1921 solves all the problems with the version they developed in 1954. Of course, since some places value quantity over quality, I can see why they adopted the steamed hams process.<\/p>\n That said, while I think this is a major improvement, my only complaint was that I wasn\u2019t a huge fan of the lettuce and tomato. They overwhelm the burger and in my opinion add too much unnecessary moisture and volume.<\/p>\n So naturally, I made a mashup of the 1921 and 1954 White Castle Slider and that seems to be a happy medium!<\/p>\n My preferred method for making Vegan White Castle sliders is as follows!<\/p>\n I will press down 12 oz. (or a whole pack of Impossible Meat) in an 1\/8 sheet pan. This will give us 2 oz. per patty instead of the usual 1 for a thicker patty. Then cut them into 6 square patties. No need to punch 5 holes. <\/p>\n I\u2019ll toast the buns on the griddle, then simply grill some fresh onions. Season and sear the burger patty. Make sure to add cheese and melt it! Top the patty with onions after the cheese melts.<\/p>\n Then I dress it with some pickles and mustard and that\u2019s it!<\/p>\n To me this version is the best of both worlds. You get the seared patty and the grilled onions of the 1921 version, and the compact and simple package of the 1954 version.<\/p>\n But you should make it however you like! There\u2019s really no wrong way to make one of these, so I hope that this post has inspired you to experiment and try these out. I will leave a detailed recipe for my version below as well!<\/p>\n Meat<\/strong> \u2013 Use your favorite store-bought vegan meat like Impossible or Beyond, or you can make homemade patties with my TVP BURGER RECIPE!<\/a><\/strong><\/p>\n Rolls<\/strong> \u2013 I use a 12 pack of dinner rolls for these as White Castle does. The Ralphs \/ Kroger and Whole Foods brands are plant-based from what I can tell. You can also just use regular slider buns too!<\/p>\n Cheese<\/strong> \u2013 You\u2019ll wanna cut your cheese slices to match the size of the patties. You will be left with some cheese scraps. Just use those in your next batch of nachos<\/a><\/strong>, mac n\u2019 cheese<\/a><\/strong> or whatever! You can totally still top a burger or make a grilled cheese<\/a><\/strong> with \u2019em too, so they won\u2019t go to waste.<\/p>\n Onions<\/strong> \u2013 Are mandatory in my book. You can use either fresh or dehydrated onions. I prefer fresh, but the dried onions have a great flavor too. Plus they are shelf stable so you can always have some on hand.<\/p>\n Pickles & Mustard<\/strong> \u2013 In my opinion these little sliders only need pickles and mustard, but top it however you like! <\/p>\n EDIT:<\/strong> So a lot of folks on the East Coast have informed me that mustard does not go on White Castle, however it\u2019s common in the midwest. I guess ketchup is common in New York and Jersey, but yeah I\u2019m gonna skip the ketchup, I\u2019m a mustard man!<\/p>\n Making these for the Freezer is EASY! And I gotta say, the other night I went to a Rock n\u2019 Roll show and had a few drinks. I definitely had the Midnight Munchies. I popped one of these in the microwave when I got home and it hit the spot as good as anything I\u2019ve ever had in such a state!<\/p>\n All you need to do is cook your patties. Don\u2019t melt any cheese on them though. Then let them cool to room temp.<\/p>\n Then add the patty to a roll, top it with a slice of cheese, and some onions. I used some of the dried onions for this, but fresh onions work fine too. Don\u2019t add any condiments or pickles.<\/p>\n![\"\"](\"https:\/\/theeburgerdude.com\/wp-content\/uploads\/2024\/03\/White-Castle-5-1024x1024.jpg\")
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<\/a><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHow Do They Make White Castle Sliders?<\/h2>\n
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<\/figure>\n<\/div>\nForming the Patties<\/h3>\n
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<\/figure>\n<\/div>\nWhat Kind of Onions Does White Castle Use?<\/h3>\n
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<\/figure>\n<\/figure>\nHow to Cook White Castle Sliders<\/h3>\n
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<\/figure>\n<\/figure>\nAre White Castle Sliders Any Good?<\/h3>\n
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<\/figure>\n<\/div>\nHow Did They Make White Castle Sliders in 1921?<\/h2>\n
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<\/figure>\n<\/div>\nThe Best Way to Make a Vegan White Castle Slider<\/h2>\n
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<\/figure>\n<\/div>\nIngredients for Vegan White Castle Sliders<\/h2>\n
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<\/figure>\n<\/div>\nHow to Make Freezer Friendly White Castle Sliders<\/h2>\n
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