A slider is a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.

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A slider is something very specific. It is not just a mini hamburger. It's a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.
(http://aht.seriouseats.com/archives/2008/07/slider-defundefinedion-mini-hamburgers-onions-pickles-steam-awesomeness.html)

Pique- Assiette: Les bisons

Quand, en 1990, Laurent Girardet a décidé de faire venir à Genève une dizaine de bisons du Canada, la plupart de ses collègues agriculteurs ne l'ont pas trouvé très futé. Pensez donc : abandonner la vache sacrée et son bon lait pour ces bêtes rustiques dont on ne savait pas si elles allaient séduire les papilles des gastronomes? Actuellement, notre agriculteur n'a qu'un problème, celui de trouver de nouveaux pâturages pour augmenter encore la taille de son cheptel.

"Here's a neat video showing the Shake Shack cooking process. It illuminates a process that is somewhat behind-the-scenes and reveals that the Shake Shack uses the "smash" technique. I've talked about the smashed-burger technique here, but if you missed that, it may surprise you to know that I'm in favor of this method. While it runs counter to everything you hear—that you should handle the meat as little as possible and never, ever press down on it—the smash technique (especially when employed on a hot, hot griddle) creates all sorts of great crunchy-chewy bits on the patty surface."

When it comes to seasoning, burger cooks fall into two camps: those that season only the exterior of the patty just before cooking, and those that work the salt and pepper right into the meat. I've always been a member of the first camp—it's just the way I was taught to make burgers, and I've blindly followed the method since then. Then I got to thinking: French training emphasizes the importance of seasoning every component of a dish so that every bite is well-seasoned. So shouldn't a burger be better if you season the meat before forming the patties? Or better yet, even before it's ground so that the salt is evenly distributed throughout the entire burger instead of concentrated on the exterior? Could all those other burger cooks actually be right?

We are the Cheese & Burger Society. We firmly believe that cheese is the Grand Pooh-Bah of every cheeseburger ever grilled at a backyard barbecue or served at a roadside diner. Not just any slice of cheese, but the one and only Wisconsin Cheese.

BurgerRankings.com is brought to you by the Burger of the Month Club (BOTM). We are 7 guys who live in and around New York City on a quest to find the best hamburgers in the five boroughs. If you are looking for a great burger, try our Top 10.

One Monday a month, the Burger of the Month Club convenes at a New York restaurant to eat and rate the restaurant's burger. Below, two of the club's members, Brett Weiss and Jason Beckerman, discuss 10 of the 47 burgers the group has tried. The number that precedes each restaurant's name is its current ranking.

Normally when you de-friend someone they may not even notice. Not the case with Whopper Sacrifice. Part of the application makes sure that each of the 10 friends you choose to ditch get a nice note alerting them to the fact that they have been de-friended. Brutal, bold, and frankly, pretty awesome.