There's nothing more French than escargot... except maybe foie gras. French chef Nicholas Ronan has given the cuisine of his homeland a little 'merican flair by transforming snails into a slider. Small, garlicky escargot patties are garnished with parsley aioli coleslaw, tomato, caramelized shallots and smoked sherry sauce, atop a tiny sesame bun. Add a slice of seared foie gras for the ultimate OMG factor.

Poached shrimp and avocado sliders are often available on the lunch menu at this Japanese-influenced cafe. They're topped with shredded lettuce and tomato-red onion salsa, and served on tiny challah buns.

Even elk has found its way to the world of sliders: this Latino-influenced spot serves it with roasted-garlic slaw and potato chips.

This Mexican-inspired spot offers juicy lamb burgers on a brioche bun, topped with earthy, rich porcini sauce. Wash it down with a mezcal cocktail to cut the umami.

This place is all about sliders, including a banh mi version with roasted and pulled pork, carrots, cilantro, sliced jalapeños, radishes and roasted jalapeño aioli. Other options include a short rib slider, lamb burger and a blackened shrimp patty po' boy slider.

The KTM slider at this food truck features marinated short ribs, pepper jack cheese, crispy onions, and spicy creme fraiche.

Since it's located on the water, it makes sense that this spot offers plenty of seafood, including oyster po'boy sliders topped with lettuce, tomato, tasso ham and remoulade and served on sweet rolls.

This Hayes Valley spot has a rotating daily slider (4 for $12); past options have included sloppy joe, bacon-wrapped meatloaf, turkey with cranberry sauce, and chicken salad.

In addition to regular ol' beef, there are four good, offbeat slider options here: the BLT, the fried catfish with sriracha aioli, the fried chicken with coleslaw and roasted garlic aioli, or the lamb with manchego, caramelized onion, and romesco aioli.