Cheeseburger Sliders (Easy, 30-min Recipe) (2024)

FAQs

What makes a burger a slider? ›

History. The name "slider" is believed to have been first used to describe the onion-steamed small burgers at White Castle restaurants. The term has since been picked up by other restaurants, usually to describe a small hamburger, but sometimes used to describe any small sandwich made with a slider bun.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done.

3 sliders per serving is generally recognised as the norm, though any amount can be consumed.

Sliders are smaller than burgers and often contain less meat, but they are also more portable and more uncomplicated to eat. Burgers can be messy but are more filling and typically have more nuanced flavors.

The food has a unique ability to be both a great fast food option and for higher quality burgers, a good option at a sit-down restaurant. Ironically, burgers may be the healthier option though. This is because only one patty is used to make these whereas sliders are usually served in groups.

watch the edges, and don't flip them until the edges are browning. also pay attention to the way you shape your burgers. if they're much thicker in the middle than they are on the edges, the middle will still be loose while the edges of the burger are firm. and then you have the fall-apart thing happening.

Why are my sliders soggy on the bottom? Your sliders are probably soggy because the sauce soaked into the buns. To avoid this problem, we toast the bottom buns in the oven for a few minutes. This helps to keep the bottom bun sturdy and avoid that soggy bottom.

Shape the mixture into 4 patties, each about 3/4-inch thick. Place the patties on the grill grid. Grill directly over the heat for 5 to 7 minutes per side for medium, or less for rare or medium rare. Just before the burgers are finished, toast the buns on the edges of the grill.

Combine 3 pounds of ground beef with garlic powder, Italian seasoning, salt and black pepper. Press the mixture into a large patty forming a flat layer to fit inside an 11-by-15-inch Pyrex baking dish. Bake for 20 minutes at 350 degrees. Broil at 400 degrees for 3 minutes.

How do you serve sliders at a party? ›

Set up a sliders bar and serve bacon bits, caramelized onions and Gorgonzola on the side.

Grilled corn on the cob, baked beans and sweet potato fries all go perfectly with burgers. Friends and family will love these with hamburger sliders. The ideas are truly endless. Other tasty ideas include: coleslaw and potato salad.

What exactly is a slider and where did it come from? Sliders refer to miniature hamburgers. The name originated in the 1940s, when sailors in the U.S. Navy would refer to mini-burgers as “sliders” because of their extreme greasiness. In just one or two bites, the burger would just slide right down!

Its small size made it easy to eat on the go, and its affordability meant that it was accessible to people from all walks of life. Fortunately for the cuisine in the U.S. and the country's heart health, the sliders we know today have become more of an art form.

Chick-n-Sliders are basically a combination of the classic Chick-fil-A sandwich and the breakfast favorite Chick-n-Minis: a chicken filet sandwiched between a warm roll and topped with honey butter spread.

A slider is a breaking pitch that is thrown faster and generally with less overall movement than a curveball. It breaks sharply and at a greater velocity than most other breaking pitches.

If you're unfamiliar with “sliders” they are basically small sandwiches that are served warm with various meats, cheeses, condiments and toppings (think finger sandwich size). You can mix and match the sandwich ingredients to create different flavors and serve as an appetizer or entrée.

"For us mini-burgers and sliders are the same thing, although the size varies greatly from place to place," said Anthony Malone of the New York City bar and restaurant Swift's Hibernian Lounge, which has been serving mini-burgers for the last ten years.