• Thee Burger Dude

Vegan White Castle Sliders


Let's make some vegan sliders like White Castle! So simple but so DANG delicious!


I've lived in Southern California my entire life, and I've had White Castle all of one time. I was in New York playing with a band, and we got some after a very drunken show. It was the coldest winter since like 1912 or something and I remember they did taste super good, the steaming onion patties did hit the spot!


That being said, these are 1000 times better and you don't even gotta be drunk! Though I haven't had these drunk in subzero weather, but definitely adding that to the old to-do list!


Now these aren't super traditional, I did make a few modifications so sue me if you are a purist! And when I say non-traditional, I don't just mean because we are making them vegan. White Castle actually does have vegan sliders, which is super awesome! I love seeing more vegan options, especially in these old school establishments. But well, since I'm in Burbank, Ca, I don't have access to them, hence why I made these at home!

I did a few tests and made them in the traditional way. Essentially all you do is make some square patties (they are actually less than an ounce as 16 ounces makes 18 patties according to my research), poke 5 holes in each patty, freeze them, then cook them on a bed of onions. The meat never actually touches the grill as they have holes in them allowing steam from the onions to cook the burgers. This obviously infuses a lot of rich onion flavor, and it's quite a marvel of burger ingenuity!


When I made them like this, they were good, but I wasn't a huge fan of the steamed meat. I like to have a little char on my burger, so in my version, we're gonna grill the patties directly on the grill, and then when we flip them, we'll grill them on top of a bed of onions. So it's kind of a happy middle ground. I also doubled the amount of meat as these are 2 ounce patties.


However, if you want to grill them super traditional style, don't let me stop you!


Other than that, all we gotta do is slice up some vegan cheese to be a bit smaller. I used some Daiya slices, but whatever you use, you will be left with some cheese scraps. Just use those in your next batch of nachos, mac n' cheese or whatever! You can totally still top a burger or make a grilled cheese with 'em too, so they won't go to waste.


Oh and here's a handy dandy video showing just how to make these!




RECIPE

Makes 12 sliders

  • 12 dinner rolls or slider buns

  • 24 ounces of plant based meat

  • 1 large onion

  • 12 slices vegan cheese

  • Dill pickle slices

  • Mustard (optional)


INSTRUCTIONS


  1. Line a cutting board with some wax or parchment paper. Add your plant based meat on top, then place another piece of wax paper on top of the meat. Flatten it and roll it into a rectangle shape to match the size of your bag of dinner rolls.

  2. Cut the rectangle into 4 rows of 3 patties each (for 12 square patties). Using a bun or roll as a guide so you cut them to match.

  3. Using something like a chopstick or straw, punch out 5 holes in each patty. One in the center, and then one hole in each corner. Like a 5 domino.

  4. Add the patties to a wax paper lined baking sheet and freeze for at least one hour.

  5. Dice up your onion.

  6. Cut your vegan cheese slices so that they match the size of your dinner rolls / burger patties. Keep the cheese scraps for another recipe or meal.

  7. Once patties are firm, remove from freezer and break them apart so you have 12 individual patties.

  8. Heat up a skillet or griddle over medium heat with some oil.

  9. I cooked these in 4 patty batches, so if you are doing the same, throw about 1/3 of your chopped onion on the grill along with 4 patties. Let the patties cook directly on the grill for 2-3 minutes. Shape your pile of onions into a square shape to match the size of your 4 patties.

  10. Once the patties have some browning on them, flip them over onto the bed of onions. Place a slice of cheese on each patty followed by 3 dill pickle slices, and then the top bun. If you are grilling the bottom buns do so now and remove once they are browned. Otherwise place them on top of the top bun to steam them. If you can, cover with a lid or metal bowl and grill for 3 minutes. This will help melt the cheese.

  11. After 3 minutes, remove lid (or carefully remove the metal bowl with some oven mitts as it will be hot!) and plate burgers.

  12. Serve up with some crinkle cut fries. Feel free to add mustard, ketchup or any condiments you want, but honestly, I found I didn't need any! They were so good!

  13. ENJOY!

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