Weissman’s small-format slider from his Every Way to Cook a Burger collection.
How to make it
Ingredients
Slider
- 3 oz 75/25 ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ cup white onion, thinly sliced
- 1 slice American cheese
- 3 pickles
- 1 slider bun
Method
- Heat a griddle or large skillet over medium-high heat. Roll the beef into a 2–3 in ball.
- Put it on the griddle, season, and press it thin with the back of a spatula. Cook 2–3 minutes until browned.
- Flip, scatter the onion on top and cook 1–2 minutes more.
- Splash a little beef broth onto the griddle, top the patty with cheese and the top bun, and cover so it steams for 30–60 seconds.
- Toast the bottom bun and assemble.
Note on the source: The method uses a splash of beef broth that isn’t in the source’s ingredient list. The pickles are listed but not placed in the method.
Quantities come from the source. The method is written in our own words. See the original ↗
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Where it comes from
Since 1921 · White Castle, Wichita, Kansas · Source ↗
The small, steamed, onion-smothered burger traces back to White Castle, opened in Wichita, Kansas in 1921.
Where to try it
White Castle opened its first restaurant in Wichita in 1921 but left Kansas long ago. The chain still makes sliders in other states. Source ↗
Checked October 2026. Opening hours change, so check before you travel. See it on the Burger Atlas →
