Grizzly'sBBQ

Where did they originate? How do you cook a true slider?
WHAT THE HELL IS A SLIDER?????
If you are a true hamburger devotee like I am you have undoubtedly heard about a slider. If not, let me give you a little background.

Walter Anderson owned a little place in Wichita Kansas where he sold miniature hamburgers for a nickel. Along came a visionist by the name of Bill Ingram who realized the importance of Walt’s idea and they soon became partners. They opened their first restaurant which they named “White Castle”. When White Castle Restaurants were founded in 1921, they became the first fast-food hamburger chain in the United States. If you're surprised by that fact, take into consideration that Ray Kroc didn't found McDonald's until1940; Frank and Donald Thomas started Burger Chef in 1954, Dave Edgerton and James McLamore started Burger King in 1954; and Dave Thomas started his famous Wendy's restaurants in 1969.

Today, the company headquarters for White Castle is located in Columbus, Ohio. It's interesting to note that you can find a White Castle restaurant in the states of Illinois, Indiana, Kentucky, Michigan, Minnesota, Missouri, New Jersey, New York, Ohio, Tennessee and Wisconsin and very soon Pennsylvania. However, if the residents of Wichita, Kansas get hungry for a White Castle hamburger they have to cross state lines. There are no longer any White Castle fast-food restaurants in Kansas.

A slider, for all intents and purposes is a miniature hamburger. A true slider is a very thin piece of ground beef about 2 1/2” square. They are cooked using a process known as “Steam-Frying”.
The beef patties are cooked over a moist bed of chopped onions. So before throwing the small beef patties onto the griddle, the moist chopped onions are spread over the griddle first.
The steam rising from the onions is used to cook the whole beef patty through without flipping the patties, this is also aided by 5 small holes in each patty.
The bottom burger bun is also placed onto of the cooking patty so the flavor, moisture and warmth is captured in the bun. It is then typically served with the onions, a single slice of pickle and either mustard or ketchup.