Will Johnson knows that good things come in small packages. The chef owns Philadelphia-based Mia & Me Catering, specializing in mini dishes such as appetizers and small plates. In September 2021, he opened DE Slider Co. at 204 W. 10th St. in Wilmington. This past summer, he launched a second site in Philadelphia.
“It’s an extension of my catering,” the Delaware resident says. “We’re takeout-style with the premise of using fresh ingredients—really good food.”
Johnson isn’t the only chef to see a big opportunity in mini sandwiches. Sliders are now a staple on many menus, says Ted Deptula, executive chef at Crooked Hammock Brewery in Lewes. “[And] there is still a lot of room to be creative.”
The fun factor
Why are mini burgers called sliders? Credit White Castle, founded on September 13, 1921, in Wichita, Kansas. The fast-food restaurant dressed production-line workers in crisp white aprons and paper caps.
“Almost anything can go on a slider, which is particularly evident at De Slider Co. …The top seller is the 95 South, buttermilk fried chicken topped with coleslaw, baby greens and hot sauce on grilled cornbread.”
After steaming small square burgers on a bed of onions, an employee would “slide” the finished product down the counter to the customer. Others credit sailors in the 1940s for coining the name. Mini burgers were so greasy that they slid down the throat, they maintained.
But it wasn’t until the 21st century that other quick-service restaurants created a trend. For instance, Burger King began offering Burger Shots, and Jack in the Box released Mini Sirloin Burgers. As with many food trends, these fast-food darlings trickled into the casual and fine-dining segments.
David Dietz, owner of BBC Tavern and Grill and Bar Reverie in Greenville, says the slider’s longevity reflects today’s diner preferences. People increasingly share multiple appetizers rather than ordering salads, entrées, and a side of bread.
Chef James Sparks, culinary director for the Buccini Pollin Group, agrees. He says sliders are a tasty alternative to traditional shareable dishes, such as pizza, flatbreads, and nachos. They’re also popular with kids and adults, adds Desiree DiAntonio, owner of Restaurant 55, which has had sliders on the Dover restaurant’s menu since opening in 2010. “They’ve always been popular,” she says.
“Customers can fill the cushy buns with crispy glazed chicken, julienned carrot, pickled daikon, tonkatsu sauce, scallions, and white sesame seeds. Or they can opt for pork belly ends with house slaw, jalapeño, ‘angry’ cucumber sauce, a drizzle of hoisin, and black sesame seeds.”
Something for everyone
Restaurant 55’s three mini “Philly” burgers are dressed with American cheese and sautéed onions for a miniature take on the regular burger. Similarly, BBC keeps it simple with cheddar cheese, lettuce, and tomato.
The Crooked Hammock’s Hammock Sliders include beef. However, the protein is griddled meatloaf, not a traditional burger. Deptula tops them with caramelized onions, American cheese, a pickle, and kettle sauce, and places them on a pretzel slider bun.
But almost anything can go on a slider, which is particularly evident at DE Slider Co. Johnson says the top seller is the 95 South, buttermilk fried chicken topped with coleslaw, baby greens, and hot sauce on grilled cornbread.
The chicken slider is under the poultry section, and there are also categories for seafood (Cajun grilled salmon or shrimp rubbed with paprika and garlic) and vegan/vegetarian sliders (portobello mushrooms or a crispy quinoa patty).
“We also have gluten-free,” Johnson says. “We have almost 25 different sliders, and we try to have something for everyone to eat.”
In Delaware, a crab cake slider is a no-brainer, and you can find versions at Bar Reverie and Zogg’s Raw Bar & Grill in Rehoboth. Pizza by Elizabeths in Greenville is celebrated for artisan pizza, but crab cake sliders—along with Buffalo chicken and regular cheeseburger versions—are on the menu.
International flair
As Pizza by Elizabeths proves, sliders aren’t limited to eateries offering American fare or gastropub goods. Many restaurants use them to emphasize a theme. For instance, customers of Ava’s Pizzeria & Wine Bar can share three meatball sliders with fresh mozzarella on house focaccia. House-made meatball sliders are also on the menu at Rocco Italian Grill & Sports Bar in Wilmington’s Little Italy.
In Rehoboth Beach, Sirocco Food & Drink is inspired by the Mediterranean flavors of Greece, Spain, and Italy. Consequently, starters include merguez-spiced lamb smash burgers with Greek feta, pickled onions, and dill aioli. The menu has included the appetizer since opening in 2023—and they’re not leaving it anytime soon. “They’re a hit,” says Vince DiFonzo, president and COO of TKO Hospitality, which operates the restaurant.
Likewise, Del Pez’s happy hour menu includes chorizo sliders with breaded seasoned pickles.
Given barbecue is the focus of Limestone BBQ and Bourbon in Stanton, it’s not surprising that kids can order a pulled-pork slider served with white cheddar macaroni and cheese and a mini banana pudding.
Wilma’s on Market Street in downtown Wilmington, which also emphasizes Southern-style cuisine, is known for smoked chicken sliders. The menu includes alligator sausage with remoulade on New Jersey-based Liscio’s Bakery & Deli bread. After sliding the sausage on the grilled bread, the chef cuts it into sections.
At BPG’s Rebel Ramen in Wilmington, steamed bao buns are a “trendy way to approach the slider convo,” says the company’s marketing specialist, Matt Gray. Customers can fill the cushy buns with crispy glazed chicken, julienned carrot, pickled daikon, tonkatsu sauce, scallions, and white sesame seeds. Or they can opt for pork belly ends with house slaw, jalapeño, “angry” cucumber sauce, a drizzle of hoisin, and black sesame seeds.
Tiki Jac’s Street Eats & Brews in Rehoboth also uses sweet white bao buns to make an appetizer. However, the filling is local scrapple, sweet onion-bacon jam, and crispy onion straws. “They’re slider-like,” notes co-owner Chris Jacona. Since the crazy combination is par for the course at the Tiki Jac’s, it’s not such a stretch.
What’s next? Johnson is venturing beyond the round bun. He’s now offering little hot dogs with homemade relish, ketchup, and mustard. “Kids love them,” says Johnson, who catered a party with the mini weenies. “It’s pretty fun for the kids.”
The “big kids” in the room undoubtedly agreed.
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