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Burger "sliders"....what's the charm?

steakman55 Feb 22, 2009 10:46 AM

What is it with these mini-burgers a/k/a sliders, served 4 to a plate...and which, if put together, might make a decent burger. I don't get it.

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  1. tatamagouche RE: steakman55 Feb 22, 2009 11:09 AM

    Pretty much the charm of any other appetizer. Smaller portions mean you can sample more things at one sitting.

    2 Replies
    1. re: tatamagouche
      hohokam RE: tatamagouche Feb 22, 2009 11:26 AM

      Yep. Though I've never ordered sliders, the option of 3 or 4 little burgers all dressed with different ingredients, in addition to the usual option of one big burger dressed with one set of condiments, has obvious appeal.

      1. re: hohokam
        CoryKatherine RE: hohokam Feb 22, 2009 11:43 AM

        the sliders at Kings in the south end are good and varied btwn each. i like sliders because you can get different things on each one.

    2. pikawicca RE: steakman55 Feb 22, 2009 11:28 AM

      They're easy to eat and easy to share.

      1. Caroline1 RE: steakman55 Feb 22, 2009 11:57 AM

        I've always enjoyed miniature foods with big flavor. I'm not at all sure I eat less miniature food than I would with regular sized food, but at least if I procrastinate and finish it later it's still pretty much in pristine condition. The smaller the slider, the better I like it. Teensy weensy sliders are great by me! But don't you DARE serve me a slice of a teensy weensy chocolate cake! '-)

        1. c
          Clarkafella RE: steakman55 Feb 22, 2009 11:59 AM

          They are great if you have to eat while driving- except when they put on too much mustard....

          1. t
            treb RE: steakman55 Feb 22, 2009 12:32 PM

            Probably the thought of having different toppings on each without eating 4 huge burgers.

            1. jfood RE: steakman55 Feb 22, 2009 01:14 PM

              Mini-Burgers served as appetizers is an easy way to share a small bite of one great set of flavors. But there is only one true Slyder, and that is White Castle.

              The best set of mini-burgers jfood has experienced was in a very hip restaurant in Scottsdale. They had three different proteins, not just beef. That was very inventive.

              11 Replies
              1. re: jfood
                scubadoo97 RE: jfood Feb 22, 2009 01:41 PM

                Ever wonder what a 6 oz White Castle burger would taste like?

                The thinner meat give a different balance to the meat, bread and condiment ratio so alters the overall taste. Good or bad, you decide.

                My kids like thin burgers, I prefer thicker ones but the meat has to be good.

                1. re: scubadoo97
                  jfood RE: scubadoo97 Feb 22, 2009 02:42 PM

                  buy a six pack and build your own to find out.

                  1. re: jfood
                    scubadoo97 RE: jfood Feb 22, 2009 05:24 PM

                    I'd rather not. That is meat that can only be tolerated in small quantities

                2. re: jfood
                  applehome RE: jfood Feb 22, 2009 02:18 PM

                  I completely agree that there is only one true slyder (the "y" having to be used for copyright purposes, but in truth, WC originated the concept and didn't try to copyright the word slider for many years).

                  The WC slyder is unique - it has holes in it and is steamed on the griddle over a bed of minced onions. It is never turned. A 6 oz. version would probably be impossible.

                  I agree with the OP that these "mini-burgers" that are popping up all over the place, gourmet or otherwise, are pretty senseless. The concept of burger as an appetizer or a stand-up party finger-food is pretty limited. The only legitimate reason to make a slider ("y" or not) is to use this quick steaming technique. The creation is then a unique flavor/texture, deserving of recognition as a different kind of animal than your standard grilled or griddled burger. The only thing that comes close is the steamed burger, famous only in certain parts of the country (Middletown, CT and environs), but even those aren't made with the minced onions.

                  1. re: jfood
                    Veggo RE: jfood Feb 23, 2009 01:26 PM

                    Just a guess: the kobe sliders at Sapporo in Scottsdale? Yum....

                    1. re: Veggo
                      jfood RE: Veggo Feb 23, 2009 03:08 PM

                      No, Canal

                      Jfood's review


                    2. re: jfood
                      c oliver RE: jfood Feb 23, 2009 03:33 PM

                      I'm feeling cold-fluish today and I've had three WCs --- so far. Three more to go before bedtime :)

                      1. re: c oliver
                        jfood RE: c oliver Feb 23, 2009 03:46 PM

                        jfood could walk to a WC while growing up, :-))
                        now the closest is 30 miles away. :-((

                        1. re: jfood
                          c oliver RE: jfood Feb 23, 2009 03:55 PM

                          Well, I have to settle for frozen here. But grew up eating Krystal (don't start! I think they're identical!) and sometimes they'd be on special for 10 cents each. My BF and I would get 10 and I'd pretend to be dainty and let him have six and i would have four.

                          Will be in NY for a MONTH this summer and already have a few places marked.

                          1. re: jfood
                            ajs228 RE: jfood Feb 24, 2009 08:07 AM

                            Where is there a White Castle near here? I might be willing to drive 30 miles.

                            1. re: ajs228
                              jfood RE: ajs228 Feb 24, 2009 09:55 AM

                              "here" for jfood is CT. Looks ike you are abour 2200 miles away in the southeast.

                              Jfood was visiting PHX when he had the triple sliders mentioned above.

                      2. g
                        gafferx RE: steakman55 Feb 22, 2009 01:49 PM

                        Another variety of hamburger is the "slider", which is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. This is the kind of hamburger popularized by White Castle.

                        For me a slider has to have grilled or steamed onions.
                        I realize that today everyone's a freelancer so anything goes
                        I think fresh vegetables like tomatoes and lettuce don't belong on them
                        But pickles and condiments are OK

                        11 Replies
                        1. re: gafferx
                          jfood RE: gafferx Feb 22, 2009 02:42 PM

                          thats why wikipedia is silly. It's a Slyder not Slider when describing a White Castle burger

                          1. re: jfood
                            gafferx RE: jfood Feb 23, 2009 08:00 AM

                            I'll bet jfood has never picked the in house organ out a rack and read it. I have and I never heard them called sliders either. First time I heard that word was 2-3 years ago

                            1. re: gafferx
                              jfood RE: gafferx Feb 23, 2009 08:38 AM

                              called slyders since at least the mid 60's when jfood started eating them.

                              1. re: jfood
                                alanbarnes RE: jfood Feb 23, 2009 09:33 AM

                                They've been called "sliders" forever. "Slyder" didn't come around until 1993, after White Castle's attempt to trademark "slider" was rejected: http://tess2.uspto.gov/bin/showfield?... ("slyder" first used in commerce 3/14/1993). White Castle did get a trademark approved for "the Original Slider" a few weeks ago: http://tess2.uspto.gov/bin/showfield?....

                                1. re: alanbarnes
                                  jfood RE: alanbarnes Feb 23, 2009 10:19 AM

                                  you say slyder jfood says syder. it is still an institution. :-))

                                  1. re: jfood
                                    alanbarnes RE: jfood Feb 23, 2009 11:13 AM

                                    Just don't call me late for dinner...

                                    1. re: jfood
                                      KevinB RE: jfood Feb 23, 2009 03:57 PM

                                      I agree; these $20 plates of 4 mini-burgers at steakhouses are nothing more than a uber-pretentious copy; if it's not WC, it's not a slider. (Although, I've never been to Krystal's, which I hear has something much the same; I might cut them some slack.)

                                  2. re: jfood
                                    gafferx RE: jfood Feb 23, 2009 12:40 PM

                                    Call them what you want. I just never heard the word slider in the 50s/60s. I do remember "by the sackful" as a slogan

                                  3. re: gafferx
                                    tatamagouche RE: gafferx Feb 23, 2009 08:56 AM

                                    Help! I'm very hungover so maybe I'm just being dense. Why can't I figure out what "in house organ out a rack" means?

                                    1. re: tatamagouche
                                      gafferx RE: tatamagouche Feb 23, 2009 12:42 PM

                                      That was the in house magazine for WC. All the doings and people getting promoted and getting awards and such. The magazine was out in racks for anyone to read

                                      1. re: gafferx
                                        tatamagouche RE: gafferx Feb 23, 2009 01:19 PM

                                        Oh! Thanks...

                              2. Caralien RE: steakman55 Feb 22, 2009 03:58 PM

                                Sliders on restaurant menus have been fairly standard for the past 10 years; I liked them because it would enable me to try different flavour combinations without having to commit to one. Beef, bison, turkey, salmon (the worst, IMHO), crab cake, ground chicken (another yuck for me)...then the different mixers--traditional, cajun, bbq, teriyaki, etc.

                                They're really not that different from meatballs in dinner rolls, the difference being that they don't require a knife or fork, are more easily transportable, less messy, and there's no need to find a place to put the toothpick when one is done.

                                3 Replies
                                1. re: Caralien
                                  neverlate RE: Caralien Feb 23, 2009 04:13 AM

                                  I've only seen them as Happy Hour snacks around my area -- free in one place, and $.25 each, four to a plate, at another.

                                  1. re: neverlate
                                    Caralien RE: neverlate Feb 23, 2009 02:19 PM

                                    I've never seen them for so cheap! Usually $8-15 in restaurants (3 per order), generally at lunchtime in Chicago (pre-2004, when I left).

                                    1. re: Caralien
                                      neverlate RE: Caralien Feb 24, 2009 06:36 AM

                                      They make plenty of money on the drinks, and dinner/ take out customers....and tons of money during the summer season. I only go there to meet up with a friend once in great while. My limit is one drink when I'm driving, and I don't eat red meat so the appeal to me is running outside and feeding them to my mutts waiting in the car.

                                2. Davwud RE: steakman55 Feb 23, 2009 04:38 AM

                                  Because they're good.


                                  1. danhole RE: steakman55 Feb 23, 2009 05:59 AM

                                    I'm an appetizer type of gal in the first place so that's why they appeal to me, but I would really rather sink my teeth into a juicy cheeseburger. As far as being able to have different combos of tastes with sliders . . . huh? I guess I haven't been at enough places that serve them, but the places I have been at only off you you a choice of 3 sliders, all done the same way, be it beef, chicken, mushroom, salmon, or whatever, but still it's not a mix and match type deal.

                                    1. Midlife RE: steakman55 Feb 23, 2009 02:37 PM

                                      For me the only attraction is a distant fond memory of the White Castle I used to wait in front of for the bus home from High School in Bayside, New York.

                                      I too enjoy great meat in a burger but also find that tomato, lettuce, onion and other things add a lot to a great burger. My wife would go for a slider-size patty in a Carl's Jr. $6 burger (she's into the fixings, not the meat). Burger KIng is now doing sliders in SoCal but I haven't been interested enough to try them.

                                      1. kchurchill5 RE: steakman55 Feb 23, 2009 03:39 PM

                                        My friend and I get them and usually some soup and then a desert. Sometimes we are just not hungry, so a couple of sliders, some salad or soup and then share a desert. A nice light dinner. I love it.

                                        1. kchurchill5 RE: steakman55 Feb 23, 2009 03:50 PM

                                          Slider party. It was great!

                                          This is a great way to highlight sliders.
                                          I had tons of topping, traditional and not traditional. I also had crab and shrimp sliders, turkey sliders and beef. I just used regular dinner rolls small round ones from the grocery store. but you can order them too. Any store will make them at least ours here.

                                          We did little endive cups filled with a chopped salad (finger food)
                                          Did little stuffed red potatoes with a variety of fillings. Like a regular baked stuffed
                                          potato. Did some cheese, sour cream, bacon or pancetta, etc.
                                          Did small mini rolls hollowed out stuffed with chili. Edible bowls and then ...
                                          Salsa and chips. Mini tortilla bowls with beans, salsa and sour cream. Mini dips.

                                          Sliders can be a lot of fun.

                                          For me sometimes a burger is too much, this is a fun way to try different sliders and enjoy friends.

                                          1. Bill Hunt RE: steakman55 Feb 23, 2009 05:46 PM

                                            I never found the "charm," whether it is Kobe at L'Atelier, or from Krystal/Crystal (depends on where you are).

                                            To me, it's just a gimmick with some chefs, and a trend that should have died 30 years ago.

                                            They do nothing for me. I like my burgers thick and nearly filling the large bun. Personal tastes.


                                            25 Replies
                                            1. re: Bill Hunt
                                              c oliver RE: Bill Hunt Feb 23, 2009 06:17 PM

                                              Sorry, Hunt, it's Krystal/White Castle depending where you are :)

                                              Just ground beef for the first time tonight which we'll have tonight and, yes, it will be filling the bun :) Mmmm.

                                              1. re: c oliver
                                                kchurchill5 RE: c oliver Feb 23, 2009 06:18 PM

                                                Invite me, nothing better as far as I am concerned. Need onions though and mustard. Think you can handle that? :)

                                                Yummy, enjoy

                                                1. re: kchurchill5
                                                  c oliver RE: kchurchill5 Feb 23, 2009 06:25 PM

                                                  Not sure I was clear. I GROUND the beef!!! And, yes, onions and cheese, mustard. Husband likes mayo and I've come to appreciate it. Can't wait to try it.

                                                  1. re: c oliver
                                                    kchurchill5 RE: c oliver Feb 23, 2009 06:28 PM

                                                    Still sounds good to me. How can you not like beef, onions, cheese and mustard.

                                                2. re: c oliver
                                                  Bill Hunt RE: c oliver Feb 23, 2009 06:30 PM

                                                  You are close. In the Deep South, it was spelled with a "K." Sorry.


                                                  1. re: Bill Hunt
                                                    c oliver RE: Bill Hunt Feb 23, 2009 06:33 PM

                                                    Grew up in Atlanta on Krystals. Now get White Castle's forzen at the grocery. And when we visit NY, we get to have occasional fixes. Last time we had dim sum in Flushing and then did a quick drivethrough at WC in Queens while heading south.

                                                    1. re: c oliver
                                                      kchurchill5 RE: c oliver Feb 23, 2009 06:48 PM

                                                      I get white castle's frozen too, love them. Classic.

                                                3. re: Bill Hunt
                                                  Caroline1 RE: Bill Hunt Feb 23, 2009 07:12 PM

                                                  Bill, do you blaspheme? Is this a kindred spirit? I've only ever had frozen White Castle burgers from the freezer section of the super market and kept wondering whether all of my taste buds had died and gone away. So I've been keeping quiet. "Holding my tongue," so to speak.

                                                  But for small tasty burgers, I've always been a fan of the littlest hamburgers at McDonald's. They're now only available in a Kid's Meal, and they are not as good as they used to be. But still, they're the only McD's burger that has those tiny little diced onions in them, and that makes them really good. I know. They are NOT sliders. Where I grew up in California, White Castle was unheard of. I think our preferences in life are strongly tied to what we grew up with.

                                                  1. re: Caroline1
                                                    Bill Hunt RE: Caroline1 Feb 23, 2009 07:21 PM

                                                    I have experienced several versions in many parts of the country, and just never did "get it." Obviously, I am not worthy! Obviously, I am a provencale, or a "colonist," as my UK friends call me. Maybe some day, I will "see the light."

                                                    Forgive me,


                                                    1. re: Bill Hunt
                                                      Davwud RE: Bill Hunt Feb 24, 2009 03:49 AM

                                                      Hey Hunt.

                                                      I guess if you'd come to my Superbowl get together (not enough people to call it a party) you may have gotten it. I made sliders and my cousins brought wings. They went together perfectly. Had I made regular sized burgers they would've been too big. The little ones meant not much was wasted. I've made them at home just for fun but ultimately I'd prefer a nice juicy burger on a good bun. Which cheese and bacon of course.


                                                      1. re: Davwud
                                                        Bill Hunt RE: Davwud Feb 24, 2009 04:59 PM

                                                        For the first time in some years, we actually attended a Superbowl party. Of course AZ was playing, so it was a bit more locally interesting, than many.

                                                        In our case, the hostess is a chef, and she pulled out a bunch of stops. Though she does some "new wave" dishes, there were no "sliders," or similar, Kobe, or otherwise. Given that venue, I can definitely see the "finger-food" aspect of that dish. Turned out nice.

                                                        Hope your party was a hit too,


                                                    2. re: Caroline1
                                                      KevinB RE: Caroline1 Feb 24, 2009 05:46 AM

                                                      There are no White Castle/Krystal's in Canada. I never had a slider until I visited a friend in Central Michigan when I was in my late 20's.

                                                      When I was 42, I worked in Detroit for a few years; I used to pick up a sack of 10 before getting in the line to cross the bridge into Canada. The bag never made it to Customs!

                                                      If they were in Canada, I might go every now and then, but I'd never go more than once a month. As it is, they are a treat when we take family trips into the Northeast US.

                                                      1. re: KevinB
                                                        Davwud RE: KevinB Feb 24, 2009 05:55 AM

                                                        We do Krystal's when "Down yonder" but they're only a treat. If we had them here, I doubt I'd visit very often.


                                                      2. re: Caroline1
                                                        danhole RE: Caroline1 Feb 24, 2009 07:30 AM

                                                        Like Caroline, I also had never tasted a slider, or slyder, until I got a box of White castle from the freezer section. I didn't get it. Nothing special and smelled liked a bad case of BO. The little fast food burgers are better if I want a thin burger. Then a burger place opened last year and they offered them for a pretty inexpensive price, so I tired again. These were better, but I haven't had them again. I just like more meat in my burger if I am looking for a real meal.

                                                        1. re: danhole
                                                          kchurchill5 RE: danhole Feb 24, 2009 07:39 AM

                                                          Trust me an acquired taste and it was a spot after a game (highschool) a a quick snack before a movie, We ordered a big plate for our group. It was more tradition than anything else. I hate chicken wings to be honest, but it is tradition. I would take a nice BBQ breast any day, but it is sort of just a ritual like hot dogs at a ball park, lots of traditions.

                                                          It is acquired and not good for flavor, you somehow just like cuz everyone else does. I can't explain it.

                                                          Now I make my own sliders, beef, good rolls and a great onion relish, not quite the same but darn good. and similar.

                                                          1. re: kchurchill5
                                                            danhole RE: kchurchill5 Feb 24, 2009 07:56 AM

                                                            Kim, There aren't any Krystal's or White Castles around here, so I just was never exposed to them. Like Cincinnati Chili, just not available. First time I bought that, from the freezer section, I came back to CH and said what the heck was that?? Both things are an acquired taste! I also don't like wings, and finally have taken a stand and refuse to join in. My DH would eat them just about every other meal, but I'm not going to do it any more! Unless there is nothing else offered, or there's lots of blue cheese to dip them in ;-)

                                                            Now If I made the sliders at home that might be a different story. I may try that!

                                                            1. re: danhole
                                                              c oliver RE: danhole Feb 24, 2009 10:40 AM

                                                              A while back someone posted wanting suggested toppings for duck confit sliders. I thought that sounds like a great app for a small party. Still considering. Just need small buns. which someone else suggested having your local bakery bake. Unfortunately my local bakeries only do cookies and the like.

                                                              1. re: c oliver
                                                                Davwud RE: c oliver Feb 24, 2009 10:56 AM

                                                                Small dinner rolls can work well. We have these ones that come 24 to a pack and are sort of football shaped. I cut the ends off and they're perfect.


                                                                1. re: Davwud
                                                                  c oliver RE: Davwud Feb 24, 2009 11:01 AM

                                                                  That's an excellent idea. The only thing I'd see the right size were potato rolls and that didn't sing to me. Thanks.

                                                                  1. re: Davwud
                                                                    kchurchill5 RE: Davwud Feb 24, 2009 11:31 AM

                                                                    Same here work great. My store does make them too if asked

                                                                  2. re: c oliver
                                                                    applehome RE: c oliver Feb 24, 2009 11:01 AM

                                                                    Buy 2" square dinner rolls - you can get the pillsbury parbaked ones in the freezer.

                                                                    For duck, (although not confit) consider chinese pancakes, the thick, frozen folded over types that you can re-steam. I used to take these to stand-up buffet type parties - I would buy a whole smoked duck in chinatown and slice off the meat - put that in it's own container. Steam the pancakes (wrapped in a towel in a bamboo steamer) and put the bamboo steamer into a bag after a little drying. Ice and then julienne/shred up some scallions, and take along a jar of hoisin sauce with a brush and a small serving dish. The guests could make their own peking duck pancakes - it always went over big.

                                                                    1. re: c oliver
                                                                      kchurchill5 RE: c oliver Feb 24, 2009 11:31 AM

                                                                      My local grocery store bakery will make them, I asked. If not I used a small round roll offered in their bakery and used that. Very close. But the bakery when I asked did make them. Just 1 days notice.

                                                                      1. re: c oliver
                                                                        Caroline1 RE: c oliver Feb 24, 2009 01:55 PM

                                                                        Okay... Confession time. All this talk about mini hamburgers got to me, so for dinner last night I thawed 8 ozs of premium hamburger and made 6 miniature patties with it. Browned them in a cast iron skillet with a dash of garlic powder and a generous sprinkle of dried minced onions. Hey, don't knock it if you haven't tried it. It browns, gives a nice crunch, good onion flavor and you don't shed a tear!

                                                                        But what about baby buns???? Aha! Had some great authentic Greek pita in the freezer. The kind that does NOT open up with a pocket, but has great texture. Nuked it to soft, then took a nice baby-bun sized biscuit cutter and cut out a dozen circles. Perfect baby buns!

                                                                        Worked great! I made three cheeseburgers and three hamburgers, then different condiments on each one. I did have pickles on a couple, but no cherry tomatoes in the house for a slice of tomato that would have been just the prefect size. Next time.

                                                                        I call them "sushi burgers." No rice, no vinegar, no wasabi, but they were one perfect bite! I saved some for breakfast. They would be fun at a cocktail party, but ain't no way I'm willing to cook 50 to a hundred of them! Real sushi would be easier.

                                                                        1. re: Caroline1
                                                                          kchurchill5 RE: Caroline1 Feb 24, 2009 02:24 PM

                                                                          If it works don't knock it. Fine with me.

                                                                      2. re: danhole
                                                                        kchurchill5 RE: danhole Feb 24, 2009 11:30 AM

                                                                        I can understand not being impressed really ... Wings ... I like mine, but I did work in a traditional buffalo restaurant and if any ... those were the best.

                                                                        Sliders ... at home ... they can be fun to make as a party, I can't remember if this was the thread, but I like turkey sliders and seafood sliders and make a party. Lots of topping and since everything is small, make small sides. Small lettuce cups stuffed with chopped salad. Mini plum tomatoes stuffed with a great stuffing. mini corn rolls scopped out and stuffed with chili. Mini sausage bites (real sausage) on a skewer just broiled or grilled with a dip. We stuffed mini red potatoes scooped out with potato salad. Think of everything you had at a BBQ miniatuarized. It was fun. A nice party and honestly not too hard

                                                              2. al b. darned RE: steakman55 Feb 23, 2009 07:02 PM

                                                                I've just read thru all the posts and I *still* don't get it. I had my first, and only,

                                                                White Castle Experience a few years back on a business trip to Columbus, Ohio and I was ...well....not impressed. If I want a burger I want a decent sized one that's not all grease.

                                                                7 Replies
                                                                1. re: al b. darned
                                                                  kchurchill5 RE: al b. darned Feb 23, 2009 07:06 PM

                                                                  I like white castle with the tradition ... but sliders today can be much different. True, that is sort of a classic per say.

                                                                  However, I wrote a few threads up I have parties with sliders. A great way for people to try a couple of different burgers. I use the same type of bun, good burgers and toppings, just small versions.


                                                                  Slider party. It was great!

                                                                  This is a great way to highlight sliders.
                                                                  I had tons of topping, traditional and not traditional. I also had crab and shrimp sliders, turkey sliders and beef. I just used regular dinner rolls small round ones from the grocery store. but you can order them too. Any store will make them at least ours here.

                                                                  We did little endive cups filled with a chopped salad (finger food)
                                                                  Did little stuffed red potatoes with a variety of fillings. Like a regular baked stuffed
                                                                  potato. Did some cheese, sour cream, bacon or pancetta, etc.
                                                                  Did small mini rolls hollowed out stuffed with chili. Edible bowls and then ...
                                                                  Salsa and chips. Mini tortilla bowls with beans, salsa and sour cream. Mini dips.

                                                                  Sliders can be a lot of fun.

                                                                  For me sometimes a burger is too much, this is a fun way to try different sliders and enjoy friends.

                                                                  We had a blast everyone tried something different and still got good burgers, turkey, beef or seafood. It was fun. Just something new and different.

                                                                  1. re: al b. darned
                                                                    c oliver RE: al b. darned Feb 23, 2009 07:07 PM

                                                                    I've said before to others, I really believe you have to be "to the manor born" when it comes to White Castle/Krystal. I grew up on them, have tutored my husband who can now eat them with relish but not crave them the way I do.

                                                                    1. re: c oliver
                                                                      kchurchill5 RE: c oliver Feb 23, 2009 07:19 PM

                                                                      I love them equally!

                                                                      1. re: c oliver
                                                                        KevinB RE: c oliver Feb 24, 2009 07:33 AM

                                                                        He eats them with relish? Not mustard and onions? ;}

                                                                        1. re: KevinB
                                                                          kchurchill5 RE: KevinB Feb 24, 2009 07:40 AM

                                                                          I love relish onions and mustard. But now I make my own and make and onion relish .. I still add mustard.

                                                                          1. re: KevinB
                                                                            c oliver RE: KevinB Feb 24, 2009 07:46 AM

                                                                            Ah, we're being soooo clever this morning, aren't we ? ;-)

                                                                        2. re: al b. darned
                                                                          applehome RE: al b. darned Feb 23, 2009 08:55 PM

                                                                          You had a greasy WC Slyder? Wow - didn't know that was even possible. The main benefit of steaming such a thin and small piece of meat - that in fact is made even smaller (or of less mass) by punching holes in them so that they can cook without turning - and doing the steaming over wet minced onions, is that they don't actually sit in fat/grease as they cook. I realize that I'm sounding like I drank the kool-aid, but I've never had a greasy slyder. But consider how much I hate chains, how I feel that they are bad for American food in virtually every way. And yet - I have to admit that White Castle holds a special place in my stomach. It's not so much that this product is just that incredible, but that it's just that unique. McD, BK, Wendy's all make the same thing - round, square, 1/6 lb, 1/4 lb - grilled vs. griddled, but then placed in heating drawers - I couldn't find a burger in the bunch that matches the one I make at home. But the WC Slyder isn't trying to be what I make at home, which is probably why I go there when I'm in the area, while steadfastedly avoiding the other chains.

                                                                          I think that comparing the WC slyder to bigger burgers is a useless exercise. I make the best American beef burgers - better than In'N Out, better than Whataburger, better than any steak house. Anybody that wants to challenge me is welcome to come over. I do exclude Wagyu burgers - for the moment. I use USDA Choice sirloin and chuck, grind them myself to about a 70% lean mix. I make big burgers and serve them rare and juicy - If the drippings don't go into my beard, it wasn't a burger at all. I exclude Wagyu because I've never had enough cuts to make into burgers, to experiment and find a good mix. But given the time and meat, I'm sure that I could create a mix that would match or better most commercial products in that category as well.

                                                                          But the slyder is something else. It's not an attempt to make a big juicy burger that drips down your beard and tastes heavily of fatty beef. It's an attempt to make something small, balanced, and still beefy, but in a lean tasting package, rather than a fatty, grease-dripping piece. It's just a very different goal.

                                                                          And the frozen ones don't count. Imagine that the whole benefit is from a "fresh" steaming over onions process. Then how could you possibly heat up the frozen burgers to replicate the fresh-off-the-grill experience? I quit buying these a few years ago when I realized that I was never going to be able make them taste right (and I've tried everything). I live miles from the nearest WC, but I will wait for the real item.

                                                                        3. louuuuu RE: steakman55 Feb 24, 2009 06:13 AM

                                                                          I grew up on "White Tower" sliders, the Midwestern knock-off of White Castle. Almost identical, including the white fortress extxerior.

                                                                          Another tasty three bite burger was served throughout Milwaukee at a chain called George Webb. A crazy place... each outlet had 13 chairs, 2 clocks (set a second apart to beat an ordinance that prohibited 24 hour a day restuarants) replete with a zany Wonderland sign that proclaimed Webbies was open "23 hours 59 minutes 59 seconds 365 days a year plus Sundays." You could get five burgers in a bag for a buck. Great after a night of the brew that made Milwaukee Famous.

                                                                          1 Reply
                                                                          1. re: louuuuu
                                                                            kchurchill5 RE: louuuuu Feb 24, 2009 06:19 AM

                                                                            I visited Milwaukee often with living in MI. I heard of George Webb and my friend used to visit it. I wish I had went there. White Castle was our spot.

                                                                          2. jnk RE: steakman55 Feb 24, 2009 10:36 AM

                                                                            The question that now begs to be answered is;

                                                                            How many sliders/slyders does it take to make (a) a snack or (b) a meal?

                                                                            To help make this question clear, we are speaking of White Castle sli(y)ders, no cheese and no fries. My 14 yr old seems to think that 5 make a snack, my opinion is 3 for a snack.

                                                                            2 Replies
                                                                            1. re: jnk
                                                                              Davwud RE: jnk Feb 24, 2009 10:40 AM

                                                                              3 & 6


                                                                              1. re: Davwud
                                                                                kchurchill5 RE: Davwud Feb 24, 2009 11:33 AM

                                                                                Depends is it dinner or an appetizer ... For dinner I make 2-3 each but for a party I make 2 per person, but lots of other things to eat.

                                                                                Even mini BBQ pork sandwiches are fun to do

                                                                            2. kchurchill5 RE: steakman55 Feb 24, 2009 11:42 AM

                                                                              Ok, a bit off track but I had a fish/seafood party for a several of my friends (30) who only like fried fish or so they say and only "white" fish. So I had a party and this is what we had.

                                                                              Sliders with fried shrimp and grilled shrimp
                                                                              Fish done 4 ways
                                                                              Salmon a couple of ways
                                                                              Crab done a couple of ways
                                                                              oysters and lobster the same a couple of ways

                                                                              Of course lots of sides, but this was the basics. It was fun and every participated in the cooking. Some still only liked fried, but many learned a whole different way to like fish. We even cut some of the sliders in half so people could try different ways to enjoy the fish. Some who said they hated salmon, loved the salmon and one swore she would never eat an oyster and the oyster sandwich was her favorite :)

                                                                              1. c
                                                                                caterman RE: steakman55 Feb 24, 2009 02:44 PM

                                                                                Ckeck out the Manashewitz products kosher cook off chalenge-
                                                                                The winner cooked a flaffel turkey slider. I made it - just fantastic

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