Do not tell Sean Chaney, owner and executive chef of Hot’s Kitchen, that his burgers have won the “best sliders” category. He gets mad.
“I think of tiny little one-ounce burgers when I hear the term sliders,” Chaney told me. “But these are quarter pounders. I’m full after one.”
To be fair, the burgers at Hot’s are bigger than the typical bar slider, and they are certainly elevated by a creative mix of toppings. There are also 10 styles to choose from.
The menu boasts hormone-free beef ground daily in house. The burger choices include chili cheese, BBQ bacon, and truffle. According to regulars, the standouts are the Mexicali, the NYC pastrami and the aptly-named “fat” burger.
The Mexicali gets its flair from Oaxaca cheese, roasted poblano peppers and a corn and jalapeño mayo. The NYC is covered with enough hot pastrami to make a Reuben and is finished with pickles, mustard and swiss and jack cheese. Not to be outdone, the fat burger throws a fried egg on top of a patty already drenched in melted American cheese, mayo and caramelized onion.
So we will concede to Chaney that one Hot’s burger does fill you up. But it may have a bit more to do with the gluttonous toppings than it does the ounces of beef.