We asked three chefs, Bernie's Burger Bus's Justin Turner, Hubcap Grill's Ricky Craig and Jay Hengtgen of Little Bitty Burger Barn to describe what makes the perfect slider. For Craig, it's all about simplicity; he says that sliders shouldn't be more than meat and onions, although he does serve bacon, cheese and peanut butter "sticky" sliders. Turner says that too often sliders are ruined by too much bun; it either needs to be smaller, or the patty needs to be bigger. Finally, Hengtgen reveals the secrets of Little Bitty's sliders as "white onions finely chopped, sautéed in some great butter, grill the slider buns, and use a 2oz patty: no ketchup, no mustard, no mayo - just bun, slider, and onions."
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