If sliders are what I think they are, then I've used this recipe to make mini burgers for the grandsons. Good.

http://www.bigoven.com/recipe/bread-machine-baps/174875

First you make the bun....

2C Scalded Milk, cooled to warm temperature

3T Shortening or Butter, Melted

½ C Sugar

1 t salt

2 eggs, beaten

2 pkgs yeast (or 1T bulk yeast)

1/3 warm water

4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees)
with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the
milk, butter, remaining sugar and salt.
After the yeast foams, add the yeast mixture to it, and the two beaten
eggs to the mixture. Either by hand or
in a stand mixer, blend in flour a cup at a time until the dough is soft and
fairly sticky. Turn onto a floured board
and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then
shape into rolls. Bake at 350 until
golden. May brush with egg wash or
butter and sprinkle with sesame seeds.
Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of
sweet breads like cinnamon rolls or brioche.

Then you make small beef pattys...about 5 to a pound....season with salt and pepper and perhaps some garlic, either grill them or pan fry and serve in the split bun, traditionally with slices of dill pickle and some raw onion....at least that's the way White Castle served them.

Excellent light brioche, HERE. Originally a NYTimes recipe. (I use just 1 Tbsp sugar)

Anything goes on how you serve. Just like any burger. Very popular here especially as a light bar snack to share. A BBQ party favorite as most are cutting down red meat preferring the salads and sides.

If you have a KitchrenAid mixer, the ChefChoice grinder is a dream. Grinding your own is far superior to pre-ground and fresh! You can also make your own small batch sausages and hotdogs controlling the salt and spices. For burgers I use 1/3rd sirloin, 1/3rd chuck, 1/3rd beef rib or brisket.

A friend makes a lean type hot dog using chicken thighs and turkey bacon.... simmers them, then freezes. Her kids love them. Not sure her spice blend. It comes with the sausage stuffer tubes.

*I realize you may have zero interest in grinding your own but some others may be interested. I've never regretted having this attachment.

I just bought a KitchenAid and along with it a grinder attachment - I think it's the one you have. The KitchenAid one is plastic and I don't think it will hold up as well.

I have yet to use the attachment, but plan to make sausages in the near future.

The slider buns in the recipe above sound good. I tend not to have buns with my burgers or slicers (preferring lettuce wraps), but yours sound very tasty and don't have all that processed c*** that supermarket ones have. Something to keep in mind if I wish to make sliders for guests (who may miss not having a bun).

I always liked hamburgers the way Royal Castle used to make them--chop your onion fine and sauté that, then remove it and fry the burgers in the pan, add the onion back on top before serving. That was back when a burger was what we now call a slider, before food got huge. Those thin little oniony burgers were so good they didn't even offer cheese as an option.

Sleevendog, I wanted to use the NY times recipe but it wouldn’t open in my browser. I’ll try it.

The secret to the White Castle slider is to make at least four holes in the pattie for steam to pass through. They are fried very slowly on a thick layer of minced onions. Add a small amount of water to create a little steam.

Louise--same recipe but a different site:

Light Brioche Burger Buns

This is that recipe

Makes 8 4- to 5-inch burger buns

3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)

1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy. Meanwhile, beat one egg.

2. In a large bowl, whisk flours with salt. Add butter and rub into flour, making crumbs. Stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be sticky so it may be messy; the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf. Less is more.

3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.

4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.

5. EDITED TO OMIT BAD TIP

Place a shallow pan with water in it on the lowest rack of the oven (original tip Rx placing pan elsewhere) Preheat oven to 400 degrees with a second rack in center. Beat remaining egg with one tablespoon water and brush on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool.

Oh, no, Dave! With a modern oven with enclosed elements NEVER EVER put anything on the oven floor. It can cause it to warp and wreck the oven. Put an extra rack on the lowest position for your shallow pan of water, drip tray/foil, etc.

good point, that's what copy paste does for you ... just tried to make life easier .... gads

In my first posting above, click on the green 'HERE'. It is a link the NYTimes recipe via another blogger.

Why are some fixated on a crapy junk food WhiteCastle.?

The bun recipe immediately above is like a Parker house roll recipe, halved

Thanks to all of you. I was kinda confused as to which to use for the buns as they are all so similar but I ended up using the one that ci_lantro sent. They turned out perfect, I should have taken a picture but DH came home from out of town early so I was short on time. The patties were great. I can’t remember which site it was from, but it had bacon and carmelised onion in the patties and they were great! Thanks for your help all! I’ll be making these again.

"Why are some fixated on a crapy junk food WhiteCastle.? "

Perhaps because White Castle originated the slider and those replying may have not understood the request was for a small hamburger instead.

We don't have White Castle, but have Krystals with the same small hamburgers on dinner roll. Sorry, if I want a certain thing, I want my "crappy junk food" and I don't want "it tastes like hay, but it is HEALTHY food".

ETA: We very seldom eat out and hardly ever Krystals. Our eat out burger is usually Five Guys and I get all the grilled stuff on mine. If I grill burgers at home, mine have grilled onions and bacon on it.

White Castle was the first fast food chain I ever remember....and i remember it in the early 40's....and remember during the War years when rumor had it that they were using horse meat....
Tiny little greasy burgers with onion and pickle....what's not to like?
In "those days" people didn't eat fast food burgers as an everyday lunch or dinner several times a week....and a stop for a couple of sliders and a coke was just the thing after a movie.

Around here--no White Castle in SoCal when I was young. Maybe a couple now for novelty's sake but I haven't seen them--most of the hamburger stands had "sliver dollars". I think they were bigger than White Castile/parker house roll, and they had appropriately sized brioche buns. They were good because they were all sear and no middle. :)

So I thought of this thread the other day at a local grocery store (no big chain or overlords), a ways from where I live. They had, from a local restaurant/bakery, bags of tiny brioche buns. Like the size of a quarter. You could slice and put a small meatball in one. I think a quarter sized patty wouldn't have sufficient meat to bun ratio, though, because these are high domed. Absolutely darling Dollies' barbecue, maybe, but they'd also make fun "hamburgers" as passed hors d'oeuvre.