Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

The biggest problem with White Castle is there aren’t that many of them—remember when they made a <a href="https://www.youtube.com/watch?v=PjPSqp12wtk">whole movie about this</a>? Unless you live near one, or want to go on an all-night adventure looking for one, the closest you’ll get to eating a bunch of White Castle sliders is by paying a visit to the freezer aisle at the grocery store. But microwaved frozen sliders are, at best, a guilty pleasure and can’t compare to a freshly made burger. We can make them better—from scratch! The defining quality of a White Castle slider is softness—squishy buns and tender steamed burger patties topped with lightly browned onions and melty American cheese. This ain’t no crispy, lacy smash burger. It’s the perfect texture for burgers best enjoyed by the dozen.

White Castle-Style Sliders