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What makes a slider a slider?

So I looked through some other posts, and I got a sense that a slider is a small burger, White Castle size. Except there are some places around where I live that sell burgers that people call sliders, and they're not particularly small. They're greasy, delicious, wrapped in waxed paper, but they seem pretty normal-size. So what, officially, makes a slider a slider? And why the name? 'Cause they slide right down? Help!

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  1. Except for a French Canadian who thinks that a slider is a flat ribbon-like dumpling.

    1. I thought it was size that defined the slider.

      1. I thought what defined sliders was that they only taste good after 2:00 a.m. and after a "few" drinks.

        1 Reply
        1. re: jnk

          Now *that* sounds like the slider I love to eat... but why "slider"?

        2. I always thought they were small and greasy and were called sliders because they did slide right down because of size and grease factor.

            1. re: Roger Spark

              But the ones they call sliders here aren't necessarily steamed, and still -- what about steamed makes them called sliders? I'm really trying to get to the bottom of this! I do like the slide right down theory -- although some of my more coarse acquaintances have also implied that it's because they... keep sliding, right on through you.,. ahem.

              1. re: ctscorp

                To me, a "slider" must be steamed. The steam rising through the meat and onions, dissolves the fat in the meat. The bun that is placed on top while cooking functions as a grease filter, capturing the oily steam. This produces a mushy, greasy sandwich that quite literally slides down the throat and through the alimentary system. We have some local restaurants that offer "Kobe sliders" as a cutesy juxtaposition of the hoity toity and hoi polloi. The burgers are small and square and served on little buns, but that is where the similarity ends.