White Castle style Sliders (with variations)

“I don’t care about nutrition, I care about taste“- Julia Child

Right on Julia. In the Get Cheffy kitchen, we care about both nutrition and taste, but we know that rich and indulgent food has its place in the world, and on our plates. In honor of Julia’s birthdate yesterday, on August 15, we wanted to share one of our favorite recipes that’s all about taste.

Below, you’ll find two variations on White Castle style sliders; a convenient pantry staple version, that relies on pre-canned ingredients, and a Get Cheffy interpretation of that same recipe. Perfect for a labor day party or summer get together; these are so delicious, you won’t believe it.

FOR THE PANTRY STAPLE VERSION:

• 1.5 – 2 lbs Ground Beef
• 1 Envelope Onion Soup Mix
• 1 Can Cream of Mushroom Soup
• 4 oz (1/4 lb) American Cheese
• 12 Dollar rolls or Hawaiian rolls

1. Begin by browning your ground beef over high heat in a large, non-stick skillet. We used a fat/lean ration of 20/80 with our beef. You want to achieve actual browning on the ground beef as it cooks, so keep the temperature set to high, and break the beef into smallish chunks as it cooks (7-10 minutes). Drain off the rendered fat halfway through cooking (3-5 minutes), and continue to cook over high heat until all of your ground beef has achieved a dark, seared color, and is broken into small pieces. Drain off any additional excess fat before proceeding. Turn your heat to low, and sprinkle your envelope of dried onion soup mix over the beef. With the heat still on low, stir and incorporate the onion soup mix into your cooked beef. Spices and seasonings, including pre-packaged seasoning, should be “bloomed” in heat and fat to release their flavor compounds. Continue to cook your onion seasoning into your beef over low heat for 1-2 minutes.
2. Add your can of cream of mushroom soup, and incorporate into your beef allowing to heat and dissolve into the beef, another 1-2 minutes. Take your 4 oz. of American Cheese and, using your hands, break into smallish chunks to be added to your pan. With the heat still on low, allow the cheese to melt and blend into your mixture (3-5 minutes). Once your cheese has melted, and your mixture is cohesive, turn off your heat, and allow your mixture to cool slightly (2-3 minutes). Take your rolls and slice each one in half. Place a generous portion of your mixture into each roll using the back of your spoon to help shape and press the mixture into the bun. Serve! These can be frozen and reheated, covered under aluminum foil, at 300 degrees for 45 minutes.

American Cheese- What it is, and why you’re not too good for it– We’re not ashamed to say it…..we love American Cheese in the Get Cheffy kitchen. Kraft singles, Velveeta, Deli American Cheese….line it up, and we’ll add it all to our grilled cheese, our nachos, our burgers, and a host of other recipes. Why does American Cheese get a bad reputation? American Cheese isn’t made in the “traditional” method of cheese making, which separates curds (milk fat) and whey, and strains off the curds until a lump of solid milk fat is left over before being pressed into a shape. American Cheese is a blend of milk protein, whey, milk fat, and emulsifiers. This results is a cheese that has a mild flavor, but also takes 1st place when it comes to melting properly. Keep your aged, $15-a-pound-parmesan where it belongs, on your charcuterie board, and get your nose out of the air as American Cheese has its place, and role, in the culinary world. Julie Child would agree!

FOR THE GET CHEFFY VARIATION:

• 1.5 – 2 lbs Ground Beef
• 2 Tablespoons dried/minced onion
• 1 Teaspoon onion powder
• 1 Teaspoon garlic powder
• 3 Teaspoons table salt
• 1 Tablespoon flour
• 1/2 cup milk, cream, or half&half
• 1/2 cup beef stock
• 1 Tablespoon Honey
• 1 Tablespoon soy sauce
• 4 Tablespoons unsalted butter
• 4 oz. (1/4 lb) American Cheese
• 1/2 pound (8 ounces) white button, cremini/baby portobello mushrooms
• Fresh ground black pepper
• 12 Dollar rolls or Hawaiian rolls

1. Begin by browning your ground beef over high heat in a large, non-stick skillet. We used a fat/lean ration of 20/80 with our beef. You want to achieve actual browning on the ground beef as it cooks, so keep the temperature set to high, and break the beef into smallish chunks as it cooks (7-10 minutes). Drain off the rendered fat halfway through cooking (3-5 minutes), and continue to cook over high heat until all of your ground beef has achieved a dark, seared color, and is broken into small pieces. Drain off any additional excess fat before proceeding. Turn your heat to low, and sprinkle in your dried, minced onion, onion powder, garlic powder, 3 teaspoons of table salt, and fresh ground black pepper and stir to combine 2-3 minutes. In a food processor fitted with a steel blade, pulse your mushrooms until they’re in very fine pieces (you may need to work in two batches). Add your finely minced mushrooms to your beef mixture and stir to combine. Your mushrooms will release moisture as they hit the heat, and salt, in the pan. Use this moisture to help you scrape up the fond that’s developed on the bottom of your pan. After most of your moisture has been driven off (4-6 minutes) add your tablespoon of honey and soy sauce, stir to combine, and continue to cook over low heat for 3-5 minutes.
2. With your heat still on low, move the beef and mushroom mixture to the sides of the skillet (creating a ring of mixture along the perimeter) and add your 4 tablespoons of butter to the center of the pan to melt. Once your butter has melted, incorporate the melted butter into the rest of the mixture. Sprinkle one tablespoon of flour into your pan, and continue to cook over low heat for 1-2 minutes. Once your flour has incorporated into. your mixture, and you no longer see any white pockets of uncooked flour, add your 1/2 cup of cream/milk/half&half and 1/2 cup of beef stock. Stir to combine. Allow the dairy and beef stock to absorb into your mixture, thickening it. Taste your mixture at this point for salt, pepper, and any additional sweetener that may be needed. Take your 4 oz. of American Cheese and, using your hands, break into smallish chunks to be added to your pan. With the heat still on low, allow the cheese to melt and blend into your mixture (3-5 minutes). Once your cheese has melted, and your mixture is cohesive, turn off your heat, and allow your mixture to cool slightly (2-3 minutes). Take your rolls and slice each one in half. Place a generous portion of your mixture into each roll using the back of your spoon to help shape and press the mixture into the bun. Serve! These can be frozen and reheated, covered under aluminum foil, at 300 degrees for 45 minutes.