It's the non-beef components and the condiments that define and determine a slider's greatness and potential for serious deliciousness (though if the meat is overcooked or too lean, those are problems that can't entirely be overcome)and at Bill's Bar and Burger all these components work together like a great jazz rhythm section.
White Manna of Hackensack (not to be confused with the inferior White Mana in Jersey City) makes the best slider in Northern Jersey. Watch the video to see how it's done.
We recently received this email in the AHT inbox from British burger lover Andrew Whitehurst, a visual effects artist who lives and works in London. In his words: "I'm probably the most English person you could meet, as I have a love of cricket and bitter beer, but I do adore Americana and the hamburger, the United States' greatest contribution to gastronomy." Andrew's adoration in a slider-poor city inspired him to make the Palindrome Burger, a full-sized burger with slider-like texture and flavor whose ingredients read the same top to bottom as bottom to top: bread, cheese, patty, onion, pickle, onion, patty, cheese, and bread. Check out the slideshow to see how he makes the burgers, and read his email below for more on his love of sliders!
What happens when you combine the best elements from three of my favorite burgers in the world into one glorious mashup of a sandwich? That was exactly the idea behind my offering at this year's Serious Eats All-Star Sandwich Festival, and man, was it tasty.
Does one of the burgers above fulfill the definition of "burger" more than the other? Texas Monthly executive editor and food writer Patricia Sharpe would say yes. In her a recap of Josh Ozersky's burger presentation at Whole Foods in Austin during the Texas Wine and Food Festival, she summarizes his tips for making his ideal burger: a small, thin, well salted, griddled patty cooked with chopped onions and onion-infused water, topped with a Kraft Single if so desired, and served on a plain white squishy bun (not toasted or buttered). The burger is based on Joe Soto's onion burger at White Diamond in Linden, New Jersey. Ozersky shares the recipe at rachaelray.com and shows how to make it at Ozersky.TV.
The Slider Scale is the work of strategenius Alex Blagg of Bajillion Hits, the brilliant boutique viral-social strategy and marketing consulting firm specializing in expert opinion on next-gen strategy.
Originally founded as a White Castle in 1929, Motz's Burgers in Detroit may not be the oldest continuously operating burger joint in the world—that distinction still goes to Louis' Lunch in New Haven, which has been serving burgers since 1900. On the other hand, Motz's Burgers best Louis' in one significant way: They actually taste good. Really good. As in, in the running for the best sliders I've had anywhere.
Don't you guys hate it when a recipe writer tells you that they've created the "ultimate" recipe, only to come back a few months later to say, "Oh yeah, by ultimate, I meant almost ultimate—here's a newer, better, easier way to do it"? Well here's a disclaimer: that's exactly what I'm going to do today.
[Photographs: Nick Solares] Mark 33 St. Marks Place, New York NY 10003 (b/n 2nd and 3rd Aves; map); 212-677-3132; stmarksburger.com Cooking Method: Griddle steamed Short Order: A change in griddle has made all of the difference, allowing the custom...
In honor of the World Cup, Los Angeles-based Korean food truck fleet Kogi will be serving special World Cup-inspired dishes—think lamb gyro for Greece, arancini for Italy, tortillas for Spain, and sliders for the US. For $6 you get two...
