Serious Eats - seriouseats.com

P.S. - I am blind for not seeing the links.

@jpacella

Thanks!

There's a link at the top and bottom of the stories that leads to a separate page with the full recipe for both the patty and the bun.

Let me know if it works out!

Nick-I though that the care and ingredients rivaled Kenny's, though I would agree that the onions may need work at Mark. Also agree on the condiments but thought they were interesting. Also have to factor in the convenience factor-Mark is always accessible, Kenny's very limited with the addition of being able to use my cell phone at the Mark without having things thrown at me.
On a separate topic, are you willing to defend the laudatory comments on this site for Bill's Bar & Burger? http://chowhound.chow.com/topics/663834
---Guttergourmet

Sorry Nick-gotta disagree with you. I think Mark is comparable to Kenny's.
http://chowhound.chow.com/topics/661856
As mentioned in the link, my crew at Alwayshungryny.com also liked Mark.
-------Guttergourmet

DANG.
Dang.
Man, I am so happy that you have come to reside at Serious Eats.

I'm at a loss for words at how awesome this sounds.

i am speechless...incredible....truly...wowsers

I make a bacon/parmesan/pork burger that's mighty good: http://seriouslygood.kdweeks.com/2006/06/baconparmesan-pork-burger.html

You. Are. Crazy. (In a good way, of course.)

Homer Simpson's dream come true. (My son happens to be dressing up as Homer for Halloween)
Your cooked ground bacon could be used for twice baked potatoes or potato skins, stuffed mushrooms, or perhaps mixed with some herbed goat cheese for nice spread for crackers or even stuffed in a chicken breast.

Hello Nick,

I see the comments are quite lengthy for defending/justifying the Mark brand, which I mind you I have never tried. My intention is to leave Mark behind all of us and move this topic of discussion back to the motherland of slider/slider hamburger concoctions.

After driving to my favorite wine super store Joe Canals in Woodbridge, NJ and picking up a bottle of Argentinian Malbec, I figured what best to satisfy my craving for meat by visiting the newly opened White Diamond in Rahway, NJ. (Please note, I am an omnivore but I rarely consume beef product which is not grass fed and I do not eat meat on a daily basis)

Anyway, I just finished eating the slider/burger concoction and I was thoroughly impressed with the burger and the accuracy of your post. Also, I keep using the term slider/burger concoction because the owner stated to me that she would not classify this product as a slider. She proceeded to say "Well, if anything, it is a combination of a slider and a hamburger". Taking into an account the size and cooking method. With this said, the beef is fresh. Unfortunately, I did receive some cartilage or fat pieces which were not fully ground. One can look at this as good or bad. I tend to think it is good and it backs your statement that the beef is fresh ground chuck.

Keep in mind I purchased the small version (which I thought were just right). However, I am surprised you did not mention the different sizes of burgers offered. There is a large burger which you can purchase on a poppy seed roll.

All in all a good experience which brought back memories and satiated my craving for a good old NJ hamburger.

This is my favorite grilled sandwich!

I used to eat them at Astro's, in Los Angeles. (The one on Santa Monica Blvd.) They do not use Swiss cheese, but as I cannot eat it anyway, that was fine. I ordered them with their unbelievable onion rings...large, homemade, and served in a generous portion.

To make them at home, I'd go to Canter's deli on Fairfax, and get the rye bread from their bakery section, (It wasn't always easy to find a good rye, once upon a time, at least where I was.) and then pretty much make them as instructed above. Mmmmm! :)

For those who mentioned bison, I switched to it several years ago, and buy the meat from a local ranch. I don't care for the pre-ground, so have been grinding all of my own meat since the 80's, and don't find the bison we eat too dry to form into patties which hold together. I use sirloin steaks/roasts the most often, and use a heavy-duty food processor with the metal blade. Perhaps you would have better luck grinding your own, too?

Patty melts are on the menu for Friday....I can barely wait! :)

@NYC Food Guy Always good to hear from you and I appreciate the time you took to raise some important issues.

I don't ever consider that my word is the last one irrespective of whether the place has been open for 2 weeks or 20 years. It is just the opinion of one person. You are right that 2 weeks is probably not enough time for a place to nail down everything but, for better or worse, that is the world wide web that we live in. NY Mag just reviewed Bill's Bar & Burger in their first week of business. Also since we are talking about a single dish here at AHT I think that reviewing a place sooner than one might if one was doing a full restaurant review is permissible.

I find the notion that just because Mark is the only place selling sliders in the neighborhood that that somehow makes it OK that they are not so good curious. There are plenty of other burger spots open at 1AM in the EV - Veselka, Blue 9, PDT/Grif Dogs to name just a few - that offer better burgers, although admittedly not sliders. Believe me, you won't find someone more passionate about sliders than myself, I have spent an awful lot of column space on covering them lately, but I would rather eat a decent regular burger than a poor slider. For the record I think Shopsins sliders are far superior, they may not be available at 1AM but they are far closer to White Manna. As for the onions I think that divergence of recipe is fine, but not when it interferes with the desired effect (in this case cooking the onion all the way through) it is pointless.

We both agree that the place is not White Manna and also that it is OK for it not to be so. There is much room for improvements at Mark, I hope my criticism helps. Nothing would please me more than having world class sliders in my neighborhood.