The Summer of Sliders

The Angus Burger sliders at Municipal Bar + Dining Co. in Chicago showcase Chef Guillermo Tellez's commitment to sliders that proffer a host of different flavors. 
The Angus Burger sliders at Municipal Bar + Dining Co. in Chicago showcase Chef Guillermo Tellez's commitment to sliders that proffer a host of different flavors.  Municipal Bar + Dining Co.

Sliders are back in full force this summer, showing up on menus coast to coast, in high-end eateries in New York, small town burger joints, and casual family chains. The perfect antidote to the skyrocketing costs of proteins, sliders require less beef per patty than a typical hamburger—another summer staple—and also ease right into the shareable/small plates trend.

“Although burgers can be one of the most satisfying and delicious foods, sliders allow you to graze through the menu,” says Jeremy Lieb, executive chef at Nada, a Mexican concept in Cincinnati that has sliders on its appetizer menu.

“They are a great way to experience a lot of different flavors without committing yourself to one, single item,” Chef Guillermo Tellez of Mercadito Hospitality says.

A natural for the Millennial cohort, sliders work well as an appetizer or a main meal; many restaurants sell them two at a time, often under $10 per order. “We see many guests ordering sliders and saving one to take home to enjoy at a later time,” says Scott Walton, executive chef at classic-American concept Howells & Hood in Chicago. “It’s much easier to take a slider home than a quarter of a burger.”

Under the direction of Chef Tellez, Municipal Bar + Dining Co. in Chicago, which recently announced an operating partnership with Mercadito Hospitality, rolled out a new summer menu specifically highlighting sliders. With 10 selections running at either $7 or $8 for two, Municipal entices guests to share dishes and try a variety of flavors and proteins. 

Chef Tellez says sliders complement the beverage program and bar standards. He also incorporates seasonal flavors and ingredients into the sliders.

“Because of their size, we have to create and develop flavors that are like a slap in your face,” Chef Tellez explains. “With sliders, the guest has to taste everything in just a couple of bites.”

At Nada in Cincinnati, Lieb creates sliders that are “classic reinvented” and inspired by burgers of his youth. Nada Sliders are “hot and beefy, oozing with cheese, balanced by tart pickle, and held together on a yeasty cloud of a bun,” he says. Chef Lieb adds dimension to the appetizer offering with Lawry’s seasoning and a kick of jalapeno heat.

Sliders may be small, but they are given the same attention to detail as any menu item. “We love simple food, food that showcases bold flavor and ingredients,” says Lieb. “Sliders achieve that—they're perfect if you're in the mood for a burger meal, a snack after work with friends, or as a craveable appetizer to share before your entrees. The size makes them suitable to many occasions.”

In Chicago’s Howells & Hood, Walton eschews the traditional beef burger altogether, serving a Pork Belly Reuben Slider that pays homage to a traditional Reuben sandwich. “In each element of the Pork Belly Reuben Sliders, you can taste the rich, savory bacon flavors, as we’ve incorporated this ingredient throughout the entire dish,” Chef Walton says. “We corn the pork belly for a week, then braise and press it for two days.”


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