I made a batch of mini burgers (3oz patties) last week and I'd be willing to argue the mini burger (often improperly called a slider) possesses more ideal burger elements than larger burgers. With a mini burger the crust to medium rare internals ratio is better. In larger burgers even if you have a good crust the inside can often be too mushy. It seems some here like a mushy center, but I want a burger not steak tartare. If you have the right bun all the bites of a mini-burger will contain all the desirable flavors and textures that make a burger great and are much more elusive in heftier preparations.