Although the slider trend is becoming tiresome, it's hard to argue with the presence of so many fine burgers on menus around town (Roseda Farms must have needed to double its production to keep up with demand). You want your burger upscale? Corks offers a bison version with house-made aioli on a brioche, and Woodberry Kitchen's is made from house-ground chuck. You want variety? At Federal Hill's Abbey Burger Bistro you can have your burger made from lamb or bison and beef. You can even have it topped with foie gras. And let's not forget Mother's insane Heart Attack on a Plate, the cheddar-cheese stuffed burger, dipped in beer batter, then deep fried. On second thought. . . .

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