I’ve eaten, and enjoyed, real slyders at White Castle, but I’m not sure how I should approach these sliders.
I’m serious. They look great, but I really don’t want to be faced with a surprise learning opportunity. 
Do I simply take it apart?
Peace,
mangeorge
I think you’ve gotta go for the heavy handed squoosh!
I’ve eaten out Sabrina Lloyd-does that count?
I live in Athens, GA in an area where Krystal is the general equivalent of White Castle.
Seems like the only difference is WC has a hole in meat patty (for steaming??).
But danggit if those things look too big to be sliders.
High-end restaurants have recently caught slider fever (without cowbell). You’ll see them in any variety of ways, with Kobe beef, foie gras, truffles, etc, etc.
To me, White Castle is the one and only…and ONLY to be consumed after 2am after many, many alcoholic beverages.
And of course, half the joy of eating those things is acknowledging the fact that they are indeed one of those rare foods that smells almost exactly the same coming out the other end as it does eating it. I’ve hypothesized that it’s the steam grilled onions that make it so…
You would be fun to party with.
Sliders with TRUFFLES?
Where the heck do you live?
Thanks, Ellen Cherry. That other version was much worse that a duplicate.
Have a Slyder (at White Castle) on me.
mangeorge
WC has a buncha holes, for steaming and the onion flavor. I haven’t had one in years. We’re mutch too ritzy out here in The West. 
Yep, those things are too big to be sliders. Everybody seems to have stolen the name, which WC adopted because thats what customers called them. With good reason.
Sliders = gross.
A bar/ restaurant I used to frequent called them “flow-through-burgers” and that was pretty much on target.
The ones in the OP’s blog look pretty damn good though.
I highly recommend this movie, especially if you can watch it while stoned.
Not that one should ever imbibe the evil herb. I was speaking theoretically.
Which is why I’d like to know how to eat them.
I don’t think ShelliBean’s “squoosh” would do the trick.
So have I. A little heavy on the tuna, imo.
I just cracked (pun) me up.
Yes, a very unappetizing name–I have the same reaction to the much-praised L.A. In-N-Out Burger. I want my burger to stay where it is for at *least *a few minutes, before it comes back out.
We don’t have White Castles in Texas. Which does not make me sad.
But plenty of places offer sliders–somewhat upscale but not ridiculously so. They are not as tall as the ones in the OP! The ones down here can usually be eaten as little burgers. Over the plate, because there might be fallout to finish with the fork.
Why do people design food that is so difficult to eat neatly? I understand that it looks real purty for the photo shoot, but even using the patented Heavy-Handed Squoosh, something is going to squirt out one side when you bite into it! Anything you have to unhinge your jaw to bite into, no matter how cute, is just a pain. I know the adorableness is the selling point, but they could have made one nice, easy to handle sandwich with the same amount of food.
The answer is yes. All that stuff would fit nicely in a kaiser roll from a decent bread store.
We have a excellent bread bakery here Acme Bread that makes a burger bun that tastes great. If you’re ever in the area and try the best baguette you ever had.
To me, that’s not a slider. That’s just a mini burger of some sort. To me, a slider is a specific subset of miniature burgers: thin patty, with finely diced onions, and perhaps a single slice of pickle, on a very soft bun. It doesn’t have to be White Castle, but it needs to be this type of burger. It might be steam-grilled, it might not, but it’s not just any ol’ mini-burger.
Those things aren’t going to slide anywhere, They may collapse under their own weight, and you’ll be lucky if that happens before you choke to death trying to eat one.
