Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Super crispy, tender, juicy, and ready to eat in 2 minutes—sliders are the best burgers sometimes. We’re not knocking other burgers. Burgers are great, no matter how they arrive. However, sometimes these days burgers come with a side of precious arrogance—heck, we have been guilty of this too—and that tastes less and less delicious to us now. No one could be pretentious about a slider. Sliders are fast, cheap, and as tender as a meat doughnut. They are a squishy, tiny, slightly trashy treat served on super-soft buns. Most of the sliders you have eaten probably came from a late-night fast-food joint, where the cooks behind the cash register were manning 10 feet of steam griddles with steam rising off the surface as they flipped burgers and pushed the onions around to keep them from burning. Now you can make them at home. Have a slider party. Invite your friends to bring the drink and any sides they want. You’re making sliders.

Ultimate Sliders