How they began

Perhaps descended from White Castle slyders, mini burgers were the creation of New York restaurateur Roy Liebenthal, who served them at Pop for almost a decade. But the concept burst into a bona fide trend when he!opened Pop Burger, a mini-size spot in the Meatpacking District in 2003, offering tiny burgers for $5. Celebrities began hanging out at the 9th Avenue joint, and others followed. Boston picked up on the trend a year later; Rene Michelena, chef at Saint, was one of the first to offer minis.

What goes into them

Kobe beef, Maine lobster, lamb, tuna. Toppings include aioli, steak sauce, smoked tomatoes, pickled onions. All of this is inside a tiny brioche bun, or a mini version of Italian ciabatta.

Where they’re great

Domani’s mini Kobe beef cheeseburgers come with truffle aioli ($12 for two); Spire lounge’s Kobe beef shooters are served with such toppings as chipotle ketchup, banana curry mustard, and pickled red onions ($16 for x threex ). The spicy burger at Match is made with ground lamb and cumin ($5.75 for one). Toro’s hamburguesas de Kobe include smoked tomato and aioli ($12 for two). At 28 Degrees, the tender sliders are filled with lobster salad ($16 for two).