Last Wednesday, I wrote a story about sliders for the Commercial Appeal. While researching the article, I found out that May is designated "National Hamburger Month," and I road-tested some of the sliders around town. I interviewed local restaurateur/gourmand Karen Foster Carrier, a VP at Krystal, Bardog's owner, Huey's employee Ashley Boggs Williams, and OSOME participant Justin Burks, trying to uncover what makes a tiny burger great.
Then, a few weeks ago, I made my own sliders, with Kerri's help. No secret ingredients -- just good, high-quality grass fed beef from Mathis Farms. We grilled 'em over charcoal, topped 'em with farmers market arugula, and served 'em up for OSOME's inaugural meal. Go here for the slider story and recipes galore, including the recipe for my own burger, The Chubby Vegetarian's patented N'Awlins Veggie Slider with Remoulade Sauce, shrimp sliders from the Lee Bros., and more.