andrejthechef
USABurgerLunch

White Castle Sliders

Small, steamed-bun burgers with beef, onions and a pickle, made the way the real White Castle chain has served them since 1921.

prep
15 min
cook
15 min
total
30 min
serves
8
level
easy
White Castle Sliders, from Harold & Kumar Go to White Castle (2004)

A 2am craving for these exact sliders sets off the entire night's adventure in Harold & Kumar Go to White Castle (2004), and the real chain behind the title has been making its tiny onion-steamed burgers this same way since 1921, making it one of the oldest fast food chains in America.

The five holes pressed into each thin patty are a genuine, decades-old White Castle technique, not something invented for the film, and cooking the patties directly on a bed of sliced onion is what gives them their distinctive flavor.

Part of our 40 famous movie foods list.

method

  1. Divide the beef into 8 very thin, flat patties, pressing 5 holes into each with your fingertips (the signature White Castle touch, which helps them cook through fast and evenly).

  2. Scatter a thin layer of sliced onion on a hot griddle or wide pan, and lay the patties directly on top of the onions.

  3. Season with salt, and cook for 2 to 3 minutes, pressing down gently, until well browned underneath.

  4. Flip the patties with the onions, add a splash of water to the pan, and cover briefly to steam for 1 to 2 minutes, which is how the real chain keeps its patties moist.

  5. Add a slice of cheese if using, and let it melt.

  6. Lightly steam or warm the buns.

  7. Build each slider: bun base, patty with onions, pickle slices, and the bun top.

  8. Serve several at a time; these are small, and eating just one has never been the point.

chef's tips

  • The five holes pressed into each patty are a genuine, real White Castle technique, not a film invention, and they help the thin patties cook through quickly without needing to be flipped constantly.
  • Cooking the onions underneath the patty, rather than separately, lets the meat pick up their flavor directly as it cooks.
  • In Harold & Kumar Go to White Castle (2004), a craving for these exact sliders at 2am sets off the entire night's adventure, and the real chain has been making its burgers this same way, onions and all, since 1921.
  • Steam the buns briefly rather than toasting them; a soft, slightly steamed bun is the authentic White Castle texture, not a crisp one.