This recipe is a take on the sliders you find at White Castle. For the buns you may use a pre-packaged variety or use the recipe for Quick Buns.  Also, instead of the pre-packaged onion soup mix, you may use one of the copy-cat recipes for that which may be found on the Internet. I have not tried any of those yet, though. And of course, like any burger, you can add whatever toppings fit your fancy. Mushrooms with Monterey Jack cheese, or bacon are some of my favorites.


Prep: 6 minutes
Cook: 42 minutes
Total: 48 minutes


  • 1lb ground bison
  • 1 2oz packet of Lipton onion soup mix (or use a homemade version)
  • 1T peanut butter
  • 1/2C milk
  • 1/2 large onion, chopped
  • Toppings to taste such as diced pickles, sliced mushrooms, cooked bacon, mustard, etc.
  • 12 (estimated) slices American cheese (or other meltable cheese)
  • 12 (estimated) dinner rolls (see Quick Buns)


  1. Mix together the bison, onion soup mix, peanut butter and milk.
  2. Line a baking sheet with aluminum foil and with slightly damp hands spread the meat mixture into a rectangular shape making sure the thickness is even. To determine the desired length and width of the rectangle I arrange the buns to be used in a rectangle next to the baking sheet and make the meat rectangle about the same size. Keep in mind that the meat will shrink slightly, so you may want to add a half inch to the length and width of the meat mixture.
  3. Bake in a 350°F / 177°C (335°F / 168°C convection) oven for 10 minutes.
  4. Arrange a thin line of onions (about 1/2in wide) around the outside of the rectangle of meat.
  5. Bake for 15 more minutes.
  6. Spoon the onions on top of the meat and spread evenly. Add any additional toppings such as pickles and cheese slices in a thin layer on top of the onions.
  7. Bake for seven minutes or until the cheese is fully melted.
  8. Place the top half of the buns on top and return to the oven for a final five minutes.
  9. Use a pizza cutter to slice the meat then transfer the slices to the bottom half of the buns.


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