Bob’s Big Boy, Big Mac, Whopper, Wendy’s Triple Stack. In the hamburger biz, big is huge, including the customers.

Bob’s Big Boy, Big Mac, Whopper, Wendy’s Triple Stack. In the hamburger biz, big is huge, including the customers.

Even our burger memories are mammoth — the Big Chef and Double Decker Big Chef from Burger Chef, the Big Barney Barnbuster from Red Barn.

But in a small corner of hamburger heaven, you’ll find the little patty that could. Mini burgers, multiplying beyond White Castle since 2000, have permanently changed the hamburger landscape.

In a way, they seem to fit our low-fat, less-is more-lifestyle. That is, if you eat only one, which is impossible. I wind up chugging about four or five, rivaling the fat cals of a gargantuan triple decker with special sauce.

Minis officially are called sliders — “They slide down your throat.” Well, not without a Heimlich maneuver.

The burgers seem simple, usually served only with cheese. They don’t need the salad heap of the super burgers. You can cook two dozen at once.

Still, a proper slider requires effort. Start with medium-fat ground beef. Roll into portions the size of golf balls. Place on a hot grill or heavy skillet. Cover with thin onion rings.

Smash the onions into the balls with a spatula to form a patty. Cook for a few minutes, then flip, placing the onions on the bottom. Add cheese and cook until done.

The rolls are critical — the common burger bun is way too big. Use potato dinner rolls instead.

If you are making a lot of burgers, try this: Roll out the meat to about 1⁄4 inch thick. Cut into 2-inch squares. Bake on a cookie sheet until done, adding cheese the last two minutes.

You could get fancy: Add some chopped mushrooms to the onions and top with Swiss cheese.

White Castle has a neat trick to speed cooking. They have a form that pokes five holes into each square burger. This negates the need to flip them. Use a plastic straw for the holes.

Contact Canton Repository writer Jim Hillibish at jim.hillibish@cantonrep.com