Terri Milligan|Special to the Journal Sentinel
Sliders are an enigma in the culinary world.
Are they a greasy but loved fast food, gobbled up in multiples at your favorite drive-thru restaurant at the end of bar time? Or are they a trendy high-end, bite-size creation made with everything from miso-glazed salmon and lobster to bison and ostrich?
In reality, sliders are both. These wonderful three-bite burgers have become a staple at everything from drive-thru spots to gourmet restaurants.
They have humble beginnings. Hamburger historians (yes, apparently there is such a thing) date the creation of sliders back to 1916, when Walter Anderson invented the first mini-burger in Wichita, Kan.
Five years later, Anderson founded the White Castle restaurant chain and made his slider creation famous. The thin burger topped with diced onions and then smashed down on a griddle sold for a mere 5 cents back then.
The privately-owned restaurant chain still makes the iconic bite-size mini-burger, but the price has increased a bit. Today a single slider will set you back 71 cents.
If you were lucky enough to go to a White Castle on May 15 of this year, you may have been treated to a free slider. That date is earmarked as National Slider Day. White Castle restaurants throughout the country gave away 25,000 sliders as part of what the company refers to as “random acts of crave.”
Today’s multitude of slider varieties make them a perfect choice when entertaining a large group — as you might be doing for Memorial Day.
A buffet filled with multiple versions creates a fun focal point and lets guests try different flavor combinations in one sitting. Plus, the sliders can be prepared, ready to cook, several hours in advance, leaving you plenty of time to mingle with guests.
Start with a basic
Start your slider offerings with an upgrade on the classic burger. A mini beef slider flavored with fresh sage and melted Gorgonzola cheese will satisfy anyone looking from a traditional burger bite.
The ground beef gets extra flavor from the sage, along with a splash of Worcestershire sauce and chopped shallot. Top with crumbled Gorgonzola and then put the grill lid down to let the cheese melt.
RECIPE:Beef Sage Sliders with Gorgonzola
Pile on some layers
What would a Memorial Day spread be without a seven-layer salad?
This year, serve the salad as layers on top of mini-burgers. Beer even gets into the act, with 1/3cup added to the ground beef.
If there’s time, make homemade guacamole. If you’re in a pinch, pick some up pre-made from the store. Add some lettuce, refried beans, sour cream, salsa and, of course, a little sharp cheddar and you have a seven-layer slider.
RECIPE:7-Layer Sliders
Add some spice
Add some heat to your slider buffet with a pork and chorizo slider flavored with mayonnaise that has been flavor pumped with diced green chiles and chopped cilantro.
Use smoked chorizo sausage and pulse it in a food processor to a coarse grind. Add ground pork, your favorite Cajun-style seasoning, a pinch of cayenne and some Worcestershire sauce. Finish with pepper jack cheese and the green chile mayonnaise.
RECIPE:Pork and Chorizo Sliders with Green Chilie Mayonnaise
Go gourmet
Wow your guests with a slider they won’t expect. A miso-glazed salmon burger can be prepared ahead using fresh salmon, ginger and a touch of sesame oil. A cool lemon-flavored mayonnaise and a lively mango salsa finish off these gourmet mini-bites.
Because these patties are more delicate than the beef version, use a grill pan to cook them. Placed directly on your hot grill, the pan will keep delicate seafood and small vegetables from falling into the coals.
RECIPE:Miso-Glazed Salmon Slider
Include a vegetarian version
Portobello mushrooms make a perfect vegetarian burger. Meaty in texture and robust in flavor, the mushrooms take on the flavors of rubs easily and stay juicy when grilled.
Make a quick spice rub and liberally coat the mushrooms. Grab your favorite barbecue sauce to smear on your mini-buns, top with sautéed onions and finish with melted Fontina cheese.
Line up the sliders and grab a cold one. Your slider buffet is ready to serve.
RECIPE:Spice-Rubbed Portobello Slider
Terri Milligan is a professional chef and culinary instructor who lives in Door County, Wisconsin. For additional recipes, visitchefterrimilligan.com.
Slider Basics
Size: Remember the 2/2 rule when making your sliders. The meat or fish portion of your mini-burger should be no more than 2 ounces. Bun size should not exceed 2 inches in width for a perfect three-bite creation.
Meat: No one wants a dry beef slider. For a moist and flavorful mini-burger, look for freshly ground beef that has a 15% fat content.
Buns: Use several types of slider buns to add variety to your buffet. Pretzilla mini-buns are a popular choice. These small slider buns are made with a soft pretzel dough by Milwaukee-based Miller Bakery.
Lightly toast the buns by brushing the split bread with extra-virgin olive oil or melted butter. Place cut side down on the grill for 15 to 20 seconds. To toast inside the house, place brushed bun halves cut side up on baking sheet pans and toast under oven broiler until lightly browned.
Preparation: Most slider patties can be prepared several hours ahead. Make sure to refrigerate the uncooked patties in an even layer. Baking sheet pans lined with foil work well.
It’s best to store them on the lower shelf of the fridge to avoid contamination with other food items. Keep them chilled until you’re ready to put them on the grill.
To avoid cross contamination, have clean platters or sheet pans ready for the cooked slider patties.
Grilling tips: Preheat your grill to 375 degrees. Sliders cook quickly, taking between a total of 3 and 5 minutes depending on temperature desired and protein being used. Vegetables like Portobellos will cook quickly, in 3 to 4 minutes, while fish sliders will take about 5 minutes total to cook all the way through.
Building tips: When using a condiment like mayonnaise, ketchup or mustard, smear it on the split bun bottom half. Place the slider patty on top of the sauced bun half, then finish with additional toppings. The toppings are less lightly to slip off the finished slider if they are not resting on a slick condiment.
