Believe it or not there was a time when America was put off by the idea of eating a quick sandwich filled with a warm ground beef patty. This dark era of mankind before the cheeseburger was when Walter Anderson saw an opportunity to change the American public’s perception of eating ground beef by founding a new pure chain of fast food restaurants.

Low cost beef was seen as unhygienic and dirty due to some very bad publicity created by the release of a book that reveal some horrific practices (workers falling into meat processing tanks and being ground and sold as product) in the meat packing industry.

He also wanted his burgers to be as low cost as possible so he made them small and came up with his own streamlined and efficient cooking process that is still unique in the business today.

The small 5 cent burger that he came up with is what is now affectionately known as a Slider and has become its very own sub-category of burger. White Castle sells its own original burgers under the trademark Slyders, these will always be known as the first and the best.

So what makes a Slider?

This is our own brief interpretation of what all sliders should have in common, if you have something to add then use the comment form below!

• Most of all it’s the size, current White Castle Slyder patties are only 2.5 inches wide and very thin, the buns are just as small. Because of their size Sliders are often served in pairs, trios or even six at a time.
• Next is the small square and super soft burger buns. These are custom baked just for Slyders so don’t expect the same taste and feel anywhere else. The nearest thing you can get from a grocery store might be Martin’s Potato Rolls but a lot of the flavor and softness comes from the unique White Castle cooking method.
• This next point may only apply to Slyders but any good slider should always try and replicate the original. Slyders are cooked in their own special way which helps distribute flavor throughout the whole burger instead of just the beef patty.

The Unique Slider Cooking Method

White Castle began back in the day by using fresh ground beef but now uses frozen patties so the method has changed to keep up with the times but the principle remains the same.

• 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. White Castle calls this process steam-frying.
• The bottom burger bun is also placed onto of the cooking patty so the flavor, moisture and warmth is captured in the bun.
• At White Castle you will find Slyders topped off with a single slice of pickle and option mustard and/or ketchup.

You can check out White Castle’s own explanation here.

The Slider Phenomenon

Sliders have now taken their place in the burger world and have become a sub-category of their own. The mini-burgers have a loyal following all across America and are served up in budget burger joints for $1.25 and as ‘gourmet’ sliders for $10.

You can even buy frozen White Castle Slyders at the grocery store and zap them in your microwave or more dedicated fans might want to try creating your own Sliders at home, our friends have made that easy here.

We will be publishing our own slider recipes here soon so be sure to check back soon.

You might know more about Sliders than we do so we invite you to leave a comment and contribute to this article.

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The aim of the game is to produce the legendary Kobe Beef. This beef is rich, tender and juicy and cannot be matched by any other beef. It comes from the Wagyu breed of cow that has the unique genetics to create such a highly regarded meat.

The Wagyu cow has fat that is spread throughout its muscle structure that produces a marbled like design in the meat. Its this distribution of fat that gives the unique flavor and texture.

To be called Kobe Beef the meat must not only come from a Wagyu cow but also have been produced in Kobe and meet rigid production standards.

Beer, Massages and Beef

Beer and massages I hear you ask? Lets begin with the beer issue. Your everyday cow is fed on a diet so unappetizing that it has to be force fed when it is young, this is to ensure the cow puts on enough weight to get a higher sale price at slaughter.

But the Kobe cow is given a very high quality feed and is not force fed. Once in a while the cattle is given a drink of beer, the effect of the beer is to increase the cows appetite so it eats more. Because it isn’t force fed, the cow is generally less stressed and everybody knows that a stressed cow gives tougher meat?

This brings us to massaging. Farmers hand massage the cows to tenderize the meat and to relax the cow. The farmers insist that this directly affects the quality of the meat and those who have tasted the meat aren’t disputing that claim.

Japan is so protective of its beloved Kobe Beef that the Government has strictly limited all exports of the meat to a minimum. Farmers in the USA and Scotland raise Wagyu cattle and sell the meat as Kobe Style or Scottish Kobe. And the price? Well a pound of authentic Kobe Beef wholesales at over $80 and a pound of Scottish Kobe Sirloin sells for £23 ($40).

Kobe burgers can be seen on the menus of the most exclusive eateries all over the world. At the Old Homestead Steakhouse, New York a Kobe-style burger will cost you a mere $41. Kobe burgers are also on the menu at Lucky Devils in LA, which offers a massive Kobe burger served either standard, with caramelized onions, Arugula and garlic aioli on a brioche bun, or as one of “Lucky’s Favorites,” fully loaded with all of the above plus Maytag blue cheese, Gruyère cheese and Nueske bacon.

When it comes to expensive Kobe Burgers, LA is a burger mecca.
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Although we may rightly perceive the burger, with all its parts, as thoroughly American, it may come as a surprise to discover that at least one of its major components has distinctly exotic origins.

It is ironic indeed that this more exotic component is the one most commonly associated with America and American food – our beloved all purpose condiment, ketchup.

The slender bottle with its jaunty white cap, flaunting its rich crimson contents, is known and recognized all over the world, valued for what it represents, the proud scarlet standard of the American experience.

The use of ketchup on burgers was inevitable; by the time the hamburger made its first major appearance, at around the turn of the century, ketchup had already become entrenched as the primary and most popular of condiments.

For most of the world ketchup is defined by its American-ness which is in large part a characterization that is positive and attractive. For America at its best is a place that has something for everyone, and ketchup is a sauce that has something for everyone as well.

Ketchup has a complex heritage – the piquant spicy-sweet sauces and relishes of Asia, the tangy vinegars of Western Europe, an exotic, brilliantly colored New World fruit. But for all its complicated background, ketchup boils down to a sauce that is fairly simple and primal in its appeal.

Ketchups thick, smooth texture and rich red color are unprecedented in a world that has long and avidly pursued meaty, full-bodied, highly colored sauces as a vehicle for the enhancement of food. Its sweetness, though not necessarily attractive to everyone, is nonetheless a universally appealing taste, especially to the young, whose preferences historically have never been given much weight but whose culture is paramount in much of the contemporary world.

Ketchups spiciness and acidity are toned down to avoid dominating or overwhelming unaccustomed palates, particularly, again, for the young.

And this is in the end why we love ketchup so much and why the world has come to love it on our burgers. It represents what we value most in ourselves and what we have cultivated as the best in American character. Ketchup is a friendly, open, no-frills kind of sauce, innovative in a simple, home grown fashion, savvy without being sophisticated.

Ketchup is unabashedly democratic in its capacity to offer a little something to everyone.
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How American Cheese Is Made

American Cheese is made by grinding up different kids of cheese, usually Swiss and cheddar types, then pasteurizing the resulting mixture to prevent any further microbial action. Various additives such as gums, emulsifiers and stabilizers are added, as well as milk solids or cream that enrich the cheese.

The result is a substance that is bland and smooth, with a uniform flavor and texture, good melting qualities, and a long shelf life. American Cheese is sold in rectangular one or two pound blocks, or packaged in square slices between sealed sheets of plastic wrap.

The Origins Of American Cheese

American Cheese was originally created in the early twentieth century by James L. Kraft, a Chicago cheese merchant, as a scientific approach to the mass marketing of cheese; and as the company he founded has become the world’s largest cheese manufacturer, his idea must be acknowledged as a commercial success.

Why American Cheese Is So Popular

The key to the success of American Cheese is that it eliminates the characteristics that makes cheese less appealing and saleable, while retaining the sensory attributes that make it more widely attractive.

Natural cheese has a rich flavor and strong smell that offends non-cheese eaters, it also has a very short shelf life and is very expensive to produce. American cheese is smooth and mild flavored, has almost no smell and can be produced for shockingly little money.

The appealing characteristics that American cheese capitalizes on are its golden color, its creamy and smooth texture, and more importantly for a cheeseburger, its heavenly melting character.

No matter how much of a bad image it has gained in recent years, the addiction of a slice of American cheese to the humble hamburger provides the extra sensory gratification that makes the cheeseburger so satisfying.

The cheese represents something more, something better, and something richer. It is an added bonus, an extravagant additional layer that is there to provide more pleasure and not because it is needed. The slice of American cheese is an affirmation of the total indulgence that the cheeseburger as a whole represents.
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Round and puffed with an eye-catching sprinkle of sesame seeds, it is the focus, the center, the treasure chest that holds the precious burger and its toppings.

The burger bun is parted slightly to reveal some, but not all, of its juicy cargo, offering a tantalizing glimpse of anticipated delights and hidden surprises.

But the bun itself is all there, out in the open, for our immediate acknowledgment, soft yet sturdy, reliable and familiar. It does not evoke excitement or salivation, like the burger itself, but functions rather as the housing, the essential structure that holds everything together.

Its flavor provides a rightfully bland base for the super rich contents, its texture is soft and supple yet sturdy enough to stand up to a warm burger with its juicy accompaniments. Its inviting shape, round and puffed, is a promise of homely richness, its lack of corners and hard edges an indication of ampleness and generosity.

Yet nothing about the bun gets in the way of the burger itself, no crusty exterior, no overpowering smell, no chewy texture. The bun alone may not appeal to every taste but as a crucial support system of the cheeseburger, it fulfills its function admirably – pleasing everyone, offending no one.

The burger may be what we’re after, that hunk of meat whose juice and flavor we long to indulge in, but the cheeseburger is nothing without the bun.

We must give thanks to the burger bun.
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Start Simple

With lots of inspirational burger recipes and a great list of toppings you should even be able to come up with your own ideas for a great burger.

Unlike most traditional recipes, burger recipes can be tweaked to accommodate even the most out of this world taste. The simple addition of a slice of cheese, a special spice or something more obscure can alter the taste and feel of burger entirely.

Below is a list of simple ingredients that you can add to the ground beef mixture before cooking to give your basic burger a personal touch. The amount added is completely up to the cooks personal preference and what the heck you could even add two!

It’s best to add these ingredients an hour or two before cooking to allow the flavors to infuse into the meat.

Experiment with your burgers by adding some of these ingredients:

• minced Garlic
• minced Bell Peppers
• minced Onion
• minced green Chilli
• minced Jalapeño Pepper
• minced Olives
• grated Parmesan Cheese
• Dried Herbs: Cumin, Paprika, Oregano, Sage, Rosemary, Thyme
• Fresh Chopped Herbs: Basil, Parsley, Cilantro, Dill
• Seasoned Breadcrumbs
• Soy Sauce
• Worcestershire Sauce
• Barbecue Sauce
• any Cheese Grated or Chopped
• Sun-dried Tomatoes
• Roasted Bell Peppers

How about trying something other than tomato ketchup on your burgers? The range of condiments out there is more or less limitless but this list is a good start:

• Barbecue Sauces
• Tapenades
• Garlic Mayo
• Tahini
• Hummus
• Pestos
• Bean Spreads
• Salsas
• Chutneys
• Spicy Ketchups
• Relishes
• Hot Sauces
• Soft Cheese Spreads
• Sliced Fruit

The aim of the game is to try new things, something you’ve never even heard about before.

So what are you waiting for? Begin with this Basic Cheeseburger Recipe.
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Try one of our chili sauce recipes with your burgers, they are quick and easy to make and you might just find one that you love.

Our Chili Sauce Recipes:

• Easy Chili Sauce Recipe – A very easy Chili Sauce Recipe that just involves chopping everything up and throwing it into a skillet and can be made in less than 1 hour.
• Fresh Green Chili Sauce Recipe – This is a great Fresh Green Chili sauce recipe that uses roasted green chilies and chopped tomatillos with a hint of cilantro.
• Sweet Chili Sauce Recipe – An excellent homemade sweet chili sauce recipe that is packed full of asian style flavors and it won’t blow your head off with heat.
• Thai Chili Sauce Recipe – A Thai Chili Sauce recipe using authentic Thai ingredients and lots of fresh birds eye chilies.
• Garlic Chili Sauce Recipe – An excellent Garlic Chili Sauce recipe that will satisfy all of you garlic lovers. This is a very HOT garlic sauce so beware!
• Green Tomato Chili Sauce Recipe – Green tomatoes are perfect for chili sauces, this Green Tomato chili sauce recipe is very mild and suitable for everyday use.
• Jalapeno Sauce Recipe – This Jalapeno Sauce recipe uses lots of tomatoes and roast jalapeno peppers – perfect for Mexican food.
• Heinz 57 Sauce Recipe – Heinz 57 sauce goes great with steaks and burgers and making Heinz 57 sauce is easier than you think!
• Habanero Hot Sauce Recipe – This Habanero Hot Sauce recipe uses fresh mango to give a fruit flavor to an otherwise extra hot sauce.

We hope you find a chili sauce you love. Don’t forget to try them with one of our Burger Recipes and also take a look at our milder Relish Recipes.

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A teaspoon of relish is often placed in between the bottom burger bun and beef patty in a typical burger. Some say burgers aren’t complete without a relish.

Our Own Relish Recipes:

• Easy Pepper Relish Recipe – This is a sweet and tangy Pepper Relish recipe made with lots of bell peppers, vinegar, sugar and optional hot sauce…
• Hot Pepper Relish Recipe – This is an extra Hot Pepper Relish recipe made with fresh scotch bonnet or habanero peppers – it is only suitable for those that can handle very instense heat!
• Jalapeno Relish Recipe – This Jalapeno Relish recipe is full of heat and sweetness from the strips of jalapeno peppers…
• Tomato Relish Recipe – This Tomato Relish Recipe is sweet and tangy and goes great with any cheeseburger. Try this tomato relish recipe if you don’t want a relish that is too spicy…
• Caramelized Onion Relish Recipe – This is a very simple Caramelized Onion Relish recipe that tastes great either hot or cold…
• Green Tomato Relish Recipe – This Green Tomato Relish Recipe makes full use of the tangy taste of green tomatoes and has a flavor boost from jalapeno peppers…
• Corn Relish Recipe – This is a very easy Corn Relish recipe that takes no time to make. Just combine the ingredients and chill overnight and your Corn Relish recipe is done…
• Datil and Onion Relish Recipe – This Datil & Onion Relish Recipe uses the Datil pepper that grows in Florida and has a unique fruity taste while being very hot…
• Vidalia Onion Relish Recipe – This Vidalia Onion Relish recipe is inspired by Paula Deen who has created a lot of recipes using Vidalia Onions in her latest book…
• Cucumber Onion Relish Recipe – This cucumber onion relish recipe is perfect for the summer to help cool down any meal. Try this relish with a burger loaded with lots of iceberg lettuce…
• Lime Relish Recipe – This lime relish recipe is very tangy and goes great with one of our more exotic burger recipes…
• Habanero Relish Recipe – This is an extra-hot Habanero Relish recipe made with fresh habanero peppers and lots of garlic…

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Try one of our specially selected Teriyaki Burger recipes from all over the world.

About Teriyaki Burgers

Teriyaki burgers have become very popular in the western world because Teriyaki sauce is so simple to make and combines perfectly with the grilling or broiling of meat.

The word “Teriyaki” is a combination of two Japanese words teri and yaki. Teri means shine or luster, referring to the shine of the sauce on the meat, yaki means the cooking method (grilling or broiling).

So Teriyaki Burgers should have a shiny patty and cooked on a grill or broiler, Teriyaki Burgers can be made from chicken, beef, pork and even lamb meat.

The Teriyaki sauce used for making Teriyaki Burgers will vary depending on the recipe but will usually be made up of soy sauce, sake, mirin, brown sugar and fresh ginger.

If you are in a hurry or would like a simpler recipe you can use a store bought Teriyaki sauce.

Teriyaki Burger Cooking Tips

• If you haven’t cooked with Japanese ingredients before then using a store bought Teriyaki sauce is a good place to start.
• While broiling or grilling your Teriyaki Burgers you should brush them with your Teriyaki sauce every two or three minutes, this will give them their trademark sticky and shiny surface.
• If you can’t broil or grill then you can cook Teriyaki Burgers in a heavy bottomed skillet but you will lose some of the flavor associated with grilling.

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New Topping Ideas, User Submitted:

• The Indian Burger by Amanda B: Mix some curry (sauce, paste or powder) into your patties before grilling, serve with mango chutney, spicy peppers and baby greens.
• The Bavarian Burger by Amanda B: Cheddar cheese, mustard, and sauerkraut served on potato bread.
• The Hot Wing Burger by Katie Q: Melted bleu cheese crumbles, hot wing sauce, and veggies of your choice atop a patty.

Our Original Burger Toppings List:

• Pesto Burger: Cooked spinach, Mozzarella cheese and pesto sauce.
• Mediterranean Burger: Beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with Greek yogurt sauce in pita bread.
• Bagel Burger: Lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese.
• Jalapeño Burger Topper: Lots of pickled jalapeño peppers topped with melted cheddar and cream cheese.
• Baby Burger: Grilled hamburger with ketchup only, no mustard, no pickles, no onions. Cut in half to serve.
• Brie Burger: Herb crusted Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of mustard.
• Egg Burger: One fried egg and black pepper.
• Blue Cheese Salad Burger: Topped with crumbled Bleu cheese, lettuce and tomato.
• Chilli Burger: Hearty beef burger hidden beneath your favorite homemade chilli and shredded cheese.
• Mexi-Burger: Bean dip, guacamole and sour cream.
• Anchovy Pizza Burger: Anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger.
• Wild Mushroom Burger: Grilled ground beef stuffed with a wild mushroom sauce featuring Shiitake, Chanterelle, oyster and hedgehog mushrooms.
• Cajun Burger: Seasoned ground beef grilled with Cajun spices and spiced up with Jalapeño cheese, chili mayonnaise and pico de gallo sauce.
• Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties.
• Pineapple-Gruyère Burger: Topped with grilled fresh pineapple and smoked Gruyère cheese.
• Tex-Mex Burger: Grilled ground beef piled with guacamole, onions and bacon.
• Horseradish-Garlic Burger: Topped with onions, garlic and horseradish.
• Burger Italia: Grilled beef burger layered with roasted red bell peppers, red pesto, and Mozzarella cheese, served on focaccia bread.
• Spicy Burger: Jack cheese melted on a lean ground beef burger with jalapeño peppers and onions.
• Euro Burger: Ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard.
• Burger Al Forno: Ground beef seasoned with robust Italian seasoning’s, fresh garlic served with a golden Parmesan crust.
• Garlic Burger: Garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise.
• Corny Burger: Tangy corn relish (red pepper, corn, white vinegar, ground red pepper, salt and green onions) atop a beef patty.
• The Beefster: Grilled hamburger patty topped with roast beef, horseradish and cheddar cheese, served on an onion roll.
• Taco Burger: Topped with shredded lettuce, tomato, sour cream, and sliced jalapeños.
• Breakfast Omelette Burger: Grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin.
• German Classic: Grilled burger with aged Cheddar cheese and mustard.
• Cheesy Pizza Burger: Lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses.
• Gorgonzola Burger: Hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard.
• Smokey Burger: Beef burger topped with roasted balsamic onions, smoked bacon and smoked cheese.
• Worcestershire Burger: Hamburger covered with mushrooms sautéed in Worcestershire sauce.
• Parisian Burger: Topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant.
• Tough Texan Burger: Ground beef seasoned with hot sauce and dried red peppers, smothered with cheese and barbecue sauce.
• Hawaiian Supreme: Ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce.
• Tortilla Burger: Load a soft tortilla with sour cream, salsa, jalapeños and melted cheese.
• The Islander Burger: Beef patty smothered with Thousand Island dressing, with lettuce, tomato and pickle.
• Potato Chip Burger: Potato chips, ketchup and mustard.
• Alpine Burger: Lean ground beef smothered in sautéed mushrooms and Swiss cheese.
• Caribbean Burger: Season with jerk seasoning, pickled hot peppers and mango chutney.
• Fajita Beef Burger: Patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.
• Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread.
• Bistro Burger: Ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.
• Cheese Crunch Burger: Crumbled crisps covered in melted cheese.
• Cowboy Burger: Grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty.
• Chicago Burger: Grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers.
• French Bistro Burger: Hamburger adorned with Gruyère cheese and garlic mustard mayonnaise, on a French roll.
• Sticky Burger: Grilled burger spread with peanut butter, bacon and cheese.
• Five-Spice Burger: Ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce.
• Olive Pizza Burger: Beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives.
• Pepperoni Pizza Burger: Pepperoni, Mozzarella cheese and pizza sauce.
• Classic Burger: Hamburger with ketchup, mustard and pickles.
• Greek Burger: Topped with herbs, Feta cheese, black olives and onions.
• Meat-o-Rama Pizza Burger: Ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.
• Caesar Burger: Caesar dressing, romaine lettuce and avocado slices.
• Barbecue Burger: Ground beef grilled with a tangy barbecue sauce and hot peppers.
• Onion Burger: Grilled ground beef seasoned with dried onion soup mix, and blanketed with fried and raw onions.
• Breakfast Burger: Fried egg, a hash brown, fried tomato and fried mushrooms.
• Beef LT: Burger prepared BLT style — bacon, lettuce, tomato and mayonnaise on grilled bread.

Have your own special topping idea? Submit it and we will add it to the list…
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