Sliders, have they slid too far?

  Posted on August 5, 2009  by Leslie Blythe  7 comments

The “Slider” has become trendy, high-end bar food, popping up on way too many menus. Don’t get me wrong, I love eating bar snacks instead of entrees that arrive on platters that would serve a family of four.

The slider or Slyder originally came from White Castle nearly 80 years ago. When I lived in New York City, I would schlep to Queens on the subway just to have sliders from the source. It was total nirvana! Living in California, I am now reduced to buying them frozen in the supermarket. It’s better than nothing!

A slider is something very specific. Sliders and mini burgers are NOT the same thing. Sliders are a thin, thin slip of beef, cooked on a griddle with onions piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor. They are square for more efficient use of griddle space.

A mini burger is just a reduction of a regular old hamburger. Like Mike Teevee in Charlie and the Chocolate Factory.

The slider has slid into both upscale and working class venues.

T.G.I.F.s serve Ahi Tuna sliders – NOT!!!! What about smoked salmon sliders? Kobe beef with caramelized onions in truffle oil, crab cake sliders, shredded pork sliders, yada, yada, yada…..