Ground Beef Sliders Krystal/White Castle Dups
Easy oven-baked Hawaiian roll sliders inspired by Krystal and White Castle. Ground beef seasoned with mayo, mustard, and relish, layered with double cheese, baked until melty in just 15 minutes.
These Ground Beef Sliders are my homemade version of the famous Krystal (or White Castle if you are from the northern half of the country) mini burgers, with a few smart upgrades that make them way better than the drive-thru. Seasoned beef mixed with mayo, mustard, and relish stuffed between Hawaiian rolls with double cheese, baked until everything is melty and the buttery sesame-seeded tops are golden. Twelve sliders, 25 minutes, ready to feed a crowd.
I love this recipe because it captures that exact slider vibe (small soft buns, savory seasoned beef, melty cheese, hint of mustard tang) but elevates it by using fresh ingredients instead of fast food. The grated onion is the secret that makes the beef taste like the slider houses (use a microplane or fine grater, you want the onion to disappear into the meat). The mayo-mustard-relish mixture mixed into the cooked beef coats every bite with that classic slider sauce flavor. And the Hawaiian rolls bring the slightly sweet soft bun that all good sliders need.
The technique that makes this recipe so genius is the bake method. Instead of forming individual mini patties, you slice an entire 12-pack of Hawaiian rolls in half horizontally, layer the cheese and beef and more cheese on the bottom half, replace the top half, brush with butter, sprinkle with sesame seeds, and bake. The whole thing comes out together, you slice into individual sliders, and you have 12 perfect sliders in 15 minutes of bake time.
Serve these for game day, parties, weeknight dinners, or honestly anytime you want food that disappears immediately. They are perfect for tailgating, work potlucks, or feeding a hungry teenage crowd. Pair with chips and pickles for the full slider-shop experience. Let's make them.
📝 Ingredients
- 1 TBSP extra virgin olive oil
- 1 lb ground beef
- 1/4 white onion (granted)
- Garlic powder + salt/pepper to cover meat
- 3 TBSP mayo
- 1 TBSP mustard
- 1 to 2 spoonfuls dill relish
- 12-pack Hawaiian rolls
- 12 slices mild cheddar or American cheese
- 1 TBSP butter, melted
- Sesame seeds (optional)
👩🍳 Directions
- 1
Heat oven to 350°F.
- 2
Brown beef + onion with garlic powder, salt, and pepper over medium-high heat.
- 3
Drain grease with a paper towel.
- 4
Stir in mayo, mustard, and relish.
- 5
Butter a baking sheet. Slice Hawaiian rolls in half—place bottoms on the sheet.
- 6
Layer cheese → beef mixture → cheese again.
- 7
Add roll tops, brush with melted butter, sprinkle sesame seeds.
- 8
Bake 12-15 min (mine were golden at 13!).
- 9
Slice & enjoy the easiest, most addictive sliders ever!
Ingredient Notes & Substitutions
Ground beef: 1 pound, 80/20 for the best flavor. Ground turkey or chicken work for leaner versions but you may want extra seasoning.
White onion: A quarter of a small white onion, GRATED (not chopped). Use a microplane or fine grater. The onion should almost disappear into the meat.
Olive oil: 1 tablespoon for browning the beef.
Garlic powder, salt, pepper: To taste. About 1 teaspoon each is a good starting point.
Mayonnaise: 3 tablespoons. Duke's, Hellmann's, or any quality mayo. This is part of the slider sauce that makes them taste like the drive-thru.
Mustard: 1 tablespoon yellow mustard. The classic slider mustard flavor.
Dill relish: 1 to 2 spoonfuls. Adds tangy pickle pop. Sweet relish also works for a sweeter version.
Hawaiian rolls: A 12-pack from the bread aisle. King's Hawaiian is the iconic brand. The slight sweetness is essential for that slider feel.
Mild cheddar or American cheese: 12 slices total. Six on the bottom (under the beef), six on top (over the beef). The double cheese is the move.
Butter: 1 tablespoon melted, for brushing the top of the buns. Real butter for the best flavor.
Sesame seeds (optional): Sprinkled on top for that classic slider-bun look.
How to Store, Reheat & Freeze
Store leftover sliders in an airtight container in the fridge for up to 3 days. To reheat and keep the bread soft, warm covered with foil in a 350 oven for 8 to 10 minutes. Individual sliders can be microwaved for 30 to 45 seconds.
To freeze, assemble fully (or wrap leftover sliders individually), wrap tightly in foil, and freeze for up to 2 months. Bake fully-assembled-but-unbaked frozen sliders at 350 covered for 30 minutes, then uncover for the last 10 minutes.
What to Serve With Ground Beef Sliders
These are the ultimate game day, party, or casual dinner food. Pair with kettle chips, sweet potato fries, regular french fries, onion rings, or potato salad. A pickle on the side is mandatory for that slider-shop authenticity. For a full game-day spread, add wings, nachos, and an ice-cold beer. For a kids' meal, serve with apple slices, carrot sticks, and a juice box. Make a slider bar by putting out toppings (pickles, jalapenos, extra cheese, hot sauce, ketchup, mustard) so everyone can build their perfect bite.
💡 Tips for Success
- Grate the onion with a microplane or the smallest holes on a box grater. The onion should be almost liquid, not chunky. This is what gives the beef that smooth seasoned-everywhere texture without onion bits standing out.
- Use 80/20 ground beef for the right balance of flavor and texture. Leaner beef can be dry. Drain the grease after browning so the sliders are not greasy.
- Cook the beef and onion together over medium-high heat until fully browned. Break up the beef into small crumbles as it cooks. You want fine crumbles, not big chunks.
- Drain the grease really well with a paper towel before adding the mayo, mustard, and relish. Excess grease mixed with mayo creates a slick texture that is not pleasant.
- Add the mayo, mustard, and relish off the heat. The dressings should coat the beef but not cook into it. Off-heat mixing keeps the flavors fresh and tangy.
- Slice the Hawaiian rolls in half horizontally as a SINGLE slab. Do not pull them apart into individual rolls. The slab format keeps them connected during baking and gives you that pull-apart slider tray.
- Layer cheese, beef, cheese in that order. Cheese on the bottom and top of the beef means melty cheese on both surfaces when you cut into a slider. Double cheese is the move.
- Brush the tops with melted butter generously and sprinkle with sesame seeds. The butter creates a golden glossy finish and the sesame seeds add that classic slider-bun appearance.
❓ Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey makes a leaner version. The flavor is milder, so you might want a little extra mayo and mustard to compensate. 85/15 ground turkey works best, 99/1 can be too dry.
What kind of cheese is best?
Mild cheddar or American cheese is most authentic to the Krystal/White Castle vibe. American cheese gives that classic ooey-melty diner feel. Mild cheddar is slightly more flavorful. Pepper jack adds heat.
Can I use a different kind of bun?
Hawaiian rolls are iconic for sliders because of their slight sweetness. Pretzel slider buns, brioche slider buns, or even mini dinner rolls all work. Avoid hard or crusty rolls, they fight the soft slider feel.
Can I make these ahead?
Yes. Assemble everything (beef cooked and seasoned, layered between rolls with cheese), cover with foil, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 minutes to the time.
Can I freeze them?
Yes. Assemble fully, wrap tightly in foil, and freeze for up to 2 months. Bake from frozen at 350 covered for 30 minutes, then uncover for the last 10 minutes.
How do I store leftovers?
Store leftover sliders in an airtight container in the fridge for up to 3 days. Reheat covered in a 350 oven for 8 to 10 minutes, or microwave individual sliders for 30 to 45 seconds. The bread stays softer when reheated covered.
What do I serve with them?
Kettle chips, sweet potato fries, regular fries, onion rings, or potato salad are classic. A pickle on the side is non-negotiable. For a game-day spread, serve alongside wings, nachos, and beer.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!