Burgers Are Better When They're Babies

It's the little things:
Cupcakes, canapes, cat naps
That make life a treat.

Debby has been cooking sliders for at least 6 years and never realized it. Her 8-year-old daughter, Eleni, would rather eat a handful of baby burgers than a large juicy one. They have become default dinner when Debby is not in the mood to think about it.

Betsey is a vegetarian. Her daughter, also 8, spends a lot of time with Eleni. Especially around lunchtime, when Anne Elise knows she can put away some sliders on the sly.

Gourmet and Bon Appetit magazines and the Food Network all have umpteen slider recipes, dressed up with fancy titles and flavors. The small burgers have gained such popularity in restaurants that Pepperidge Farm figured there was a market for home cooks and began selling mini sandwich buns called "sliders" -- small, perfectly-sized buns for 1 1/2-ounce burgers.

And although the term "slyder" meant the trademarked, silver-dollar pancake-size burger sold by White Castle, any tiny two-bite sandwich on a roll or small bun is a slider on restaurant and catering menus.

Now that they are cool to eat, Debby has embellished baby burgers with some of her own ideas, moving them up to preferred status. (Betsey thinks grilled baby bellas make a respectable slider for vegetarians. She adapts Debby's seasonings into marinades and happily loads on all her suggested condiments!)

Bombay Turkey Sliders

1 1/4 pounds ground turkey

1/3 cup minced fresh cilantro

1/3 cup minced green onion

1/4 cup mayonnaise

1 1/2 tablespoons grated fresh ginger

1 teaspoon curry powder

1/2 teaspoon kosher salt

2 tablespoons canola oil

Condiments: Chutney Mayo, small bibb lettuce leaves, sliced tomatoes, pickled sliced banana peppers

12 slider buns, such as Pepperidge Farm

Place turkey, cilantro, green onion, mayonnaise, ginger, curry powder, and salt in a large bowl. Mix lightly, but well; using wet hands, separate mixture into 12 portions, and form into patties to fit the buns.

Heat 1 tablespoon oil in a heavy skillet over medium heat. Add patties, in batches, and cook through, 2 to 3 minutes on each side; add additional oil to skillet if necessary.

Serve patties with condiments in buns. Makes 4 servings (3 sliders per serving).

Chutney Mayo:

3 tablespoons chutney

1/2 cup mayonnaise

Finely chop large pieces in chutney; mix chutney and mayonnaise. Makes about 2/3 cup.

Beef Sliders with Caramelized Onions and Goat Cheese

1 large red onion, cut vertically into thin slices

3 tablespoons butter

1 teaspoon balsamic vinegar

1 1/4 pounds lean ground beef

Greek seasoning, such as Cavender's

12 slider buns, such as Pepperidge Farm

3 to 4 ounces goat cheese

Condiments: small bibb lettuce leaves, thinly sliced cucumber

Cook onion in butter in a heavy, medium skillet over medium heat until lightly browned, about 15 minutes. Stir in vinegar; set aside.

Form beef into 12 patties; sprinkle with Greek seasoning. Cook in skillet over medium heat until cooked to desired doneness, 2 to 3 minutes on each side.

Place burgers on lettuce- or cucumber-lined bottom buns; crumble goat cheese on burgers. Top with onion and replace tops. Makes 4 servings (3 sliders per serving).