Serious Eats - seriouseats.com

@beachbum

A little different from White manna - White Manna's onions are pressed raw into the meat before it is flipped, though the end result is caramelized onions, similar to what you'd get with these sliders. White manna also doesn't toast their buns before steaming them.

Kenny says the meat in sliders is steamed, yet the meat in these recipes is clearly seared (pressed into a "searing hot" cast iron skillet). Are they true sliders? What're people's opinions - does it still count as a slider if the meat is seared, but the bun and cheese are steamed? I'd say yes - as long as its small, has onions, ground beef, and a steamed bun, then it's still a slider.

@Duc_m750

It's very hard to offend me - don't worry.

Anchovies have a lot of umami. Among the chef world, it's very common to add a couple of anchovies to a braise or to roasting meat in order to enhance its meatiness (the anchovies basically melt away as they cook, and the end result is not at all fishy as long as you use a light hand with them).

I agree with egg, seasoning, and onion. If I wanted that stuff in there, I'd order a meatloaf sandwich or a meatball sub. I guess I should modify my statement.

Coating fries is a sin in my book akin to adding anything to the patty that changes the basic texture or flavor of ground beef before forming it.

I guess either way, the point's clear: meatatarians only.

@BurgerSeeker
I think you misunderstood. I'm fully in support of using grass fed, provided you can get cuts that are fatty enough, which at least around here, is very difficult. For most people in the country, fatty corn-fed beef is the best burger option in terms of flavor, but hopefully that'll change some time as grass-fed beef gets more support and different, better marbled cuts become more regularly available.

ack. comments were closed at 12:45, I finished my entry at 12:46. Oh well, here's my attempt, 1 minute too late:

Ham
And bacon, I do love,
Meaty gifts from up above.
Big juicy steaks I’m often fed,
Undercooked and bloody red.
Rare lamb chops are a rare treat -
Gnaw the bones and marbled meat.
Even a pork loin will do -
Rubbed with spices, I’ll eat two.
Sausages I do adore,
Austrian Wieners or French Strasbourg.
Rabbit pies and bits of mutton? -
Eat until I burst a button.
But of all the many cuts of meat,
Every mammal fit to eat,
Save some room for the most blessed:
The lowly hamburger is best.

Alright fancy pants burger chefs let's not go crazy here with the brioche buns, crazy toppings and kooky sauces. This is a thing of power. Choose wisely...

So sad to read this. I live out here and love his "Throwdown" episode on Burgers where he insists the burger must be medium rare.

I think the law is just a lame excuse. If chains like Outback and Boulder Creek will make me a medium rare burger everytime, there is no excuse for this nonsense.

Hopefully Mr. Flay will read this and correct. Otherwise, I'll be at the American Roadhouse a few miles down the road on Rt 25 per the NY Times review.

I made a version of these with miniature King's Hawaiian rolls. They add a nice sweetness.

So I watched the episode and the final destination is not revealed. Is it a real place? IF SO WHERE IS IT? And I loved the shots at Corner Bistro. (I love this show btw. It is... AWESOME!) Especially towards the beginning when the guy at their local bar says "I KNOW THE PLACE" and then tells him it's Corner Bistro and Marshall is all "Gee, thanks, that's totally it, because I've been looking for 8 years and I NEVER THOUGHT TO TRY THE HIGHEST RATED BURGER PLACE ON ZAGAT'S!"... bwahahahaha

I put blue cheese crumbles, bacon, and diced red onion *in* my burger patties the last time I made burgers and they were heavenly...