For those of you who grew up eating White Castle, his may sound strange to you, but I never had a White Castle slider until I was 44 years old! I had always heard of White Castle but there wasn't one anywhere near where I lived and I just never seemed to be near one when I was in the mood to try it.

Last summer my mother, my brother and I were driving to Indiana for a funeral and we stopped right near the Ohio/Indiana border for gas and my brother got all excited because they had a White Castle at the exit - so that is where we went to eat and I got to eat my first White Castle Slider. Now, the only burger left on my "Bucket List" is one from In & Out!

Anyway, considering that it took me 44 years to be able to eat one, I figured if I ever wanted to taste them again, I should probably figure out how to make them myself! I am a huge fan of coming up with copycat recipes.  My children absolutely love my copycat Chick Fil'A Sandwich recipe and my personal favorite is my  homemade Starbucks Lemon Loaf recipe.

One of the things that give White Castle sliders their distinctive taste and juiciness is that they are steamed on a bed of onions. You don't flip them during this process and once they are cooked through, you place the cheese on top of the beef and then the top half of the bun is placed on top to allow some of the steam to soak in to the bun.

Anyway - to make them, you will need:

• 2 pkgs Dinner/Slider Rolls (16 rolls - NOT hamburger buns)
• 1 lb ground chuck
• 2 ⅓ cup beef broth or stock
• 1 cup dried minced onions
• 8 slices American cheese (optional)
• 16 slices hamburger dill pickles
• ½ teaspoon Salt
• ½ teaspoon Pepper

Making them is easy!

Mix ground chuck, ⅔ cup of the beef broth, salt and pepper together until mixture is easily spreadable. Spread it in a thin layer on to a 10" x 15" pan that has been lined with parchment paper. Score the beef in to 16 even rectangles. Use your finger to poke 5 holes on each rectangle. Place in the freezer for an hour or until beef is frozen.

Pour remaining beef broth (1 ⅔ cup) into the jelly roll pan and spread minced onions over the entire bottom of the pan. Allow to sit for 5 - 10 minutes so the broth can soak in to the onions. Split the rolls and the cheese and set aside.

Place frozen sheet of sliders on top of the onions/broth. Bake for 10 minutes until the meat has been steamed (they will turn brown)

Remove pan from the oven and place cheese on each patty (if using cheese). If the sliders didn't naturally separate from each other (because you scored them before you froze them and then they naturally shrunk during the cooking), use a knife to separate the patties.

Place the top of the bun on top of the cheese and bake for another 3 minutes. Place a pickle slice on each of the bottom portions of the bun. Use a spatula to scoop up each slider (with the onions underneath) and place on the bottom bun

Serve and enjoy!