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Aug 13, 2007 10:40 PM

Slider recipes

So my friends and I were going to have an eating contest and we decided on sliders. Unfortunately we live in California so there are no White Castles or anything of the sort. We could go for the frozen ones but we'd rather cook them ourselves. Anyways so I've been searching for a recipe and the ones I find online all seem to call for "beef baby food."

Anyone have a recipe?

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  1. Alton Brown made these on Good Eats - I haven't tried them myself but they did look good (and they use ground chuck instead of <gulp> baby food).

    1 Reply
    1. This is not a traditional recipe, but its delicious:

      Fry up 1 large onion and 1 lb bacon halfway, then add 2 bottles of guinness and cook until bacon is cooked and beer is reduced. Allow to cool, then send it through a blender long enough to give it a homogenous distribution of bacon but not long enough to make it smooth. Mix this whole batch of bacon beer onion deliciousness into about 4 lbs of ground chuck. Let the meat rest for a few hours in the fridge, then grill them up.

      Nothing better than beer and bacon in your burger.

      2 Replies
      1. re: Adrienne

        Wow. I prepared this for a BBQ tomorrow and did a small taste test tonight. Wow, wow, wow. That is a LOT of flavor. I also reduced the mixture AFTER blending until it was thicker than gravy but more liquid than a paste. It's a little salty. I might serve it with caramelized onions and horseradish cream. Thanks!

      2. If you want to have White Castle-type sliders, you might actually need to use the baby food. Their sliders have a unique texture and flavor that you can't really capture by using just plain ground beef. As gross as it sounds, I'm still get the Crave every now and again. And my friends and I have also been debating doing a Crave Case each, but are afraid of the consequences to our self-esteem.

        1. They're on the cover of Bon Appetit this month. You can check out the recipe at the market or a library and grab a copy if you like the looks of it.

          Funny, sliders seem to be everywhere right now -- one of the Top Chef contestants just made them last week (immediately prior to her departure)!

          1 Reply
          1. re: foxy fairy

            There's also a recipe in Gourmet this month. Which makes me think that Conde Nast is getting a little lazy.

          2. actually...those beef baby food ones are quite yummy!!!

            5 Replies
            1. re: crosby_p

              I am really getting an education on "sliders".........I always thought sliders were something in the dumpling catagory, maybe Penna. Dutch. Does anyone know of a dumpling called "sliders"? From the term, never associated it with ground meats!

              This thread prompted me to do a litle searching, and came up with this:


              1. re: Lisbet

                Sliders, named so for their propensity to just slide on down your throat.

                1. re: lrostron

                  Not to gross anyone out, but growing up in White Castle country (NJ), I was always told that it was due to the propensity to slide out the other end. (Sorry, sorry!)

                  1. re: 2m8ohed

                    sorry to disagree but jfood started eating sliders (later trademarked as slyders) in the early 60's. The term relates to the inbound aspect of the burger, because they are steamed and slide down the throat.

                2. re: Lisbet

                  Absolutely! I grew up eating chicken and sliders. I know it as a French-Canadian dish where the sliders are a dumpling. I was baffled when I first heard people refer to burgers as sliders too.