Stax is an urban mini-burger/slider joint that offers a variety of small sandwiches and burgers to suit whatever guests are in the mood for. (A mini sammy is called a "stax'wich" and examples include gourmet PB&J, reuben, short rib and others.) With each burger's protein portion coming in at just less than a quarter of a pound, it's easy for guests to try more than one in a single visit. For seriously hungry burger lovers, we recommend the Wagyu topped with bleu cheese, asparagus tips and spicy ketchup; the lamb, topped with Muenster cheese, an onion ring and a tantalizing peach barbecue sauce; and the mini veggie burger, comprised of a quinoa black bean patty topped with guacamole and pico de gallo on bun. Of course, the kitchen comes up with different flavor combos on occasion and rotates new meats and fish, so always ask what's new. And you want the smothered tots on the side. You just do.

District American Kitchen includes a selection of about half a dozen sliders on its lunch menu, with a few also available at the bar and during happy hour. You'll find everything from Buffalo Sloppy Joe Sliders and New York Pastrami Sliders to BLT White Fish Sliders, BBQ Pork Sliders, Phillip's Crab Cake Sliders and more. What the regulars really can't get enough of, however, are the AZ Sweet Shrimp Po' Boy Sliders, made with local shrimp, Schreiner's Andouille sausage, celery slaw and a tomato slice, served on a golden brown bun. Don't be surprised if you find yourself wanting to discreetly lick your fingers after the last bite. But don't. Because this isn't just some hole in the wall -- the phrase "wine bar" is in the title, after all. And the restaurant itself is easy on the eyes, showcasing a multitude of modern decor embellishments as well as plenty of interesting artwork on its walls. (By the way, if you see something you like, it's all for sale. Just ask the manager how to get in touch with the representing gallery.)

The brunch at Lon's at the Hermosa Inn is something of a wonder to behold, the reasons being many, and not the least of which are the Steak and Egg Sliders, consisting of juicy beef tenderloin, fluffy scrambled eggs and creamed spinach, and served on a housemade brioche bun. Your taste buds will delight at the introduction of these flavors and textures in such a unique combination. It's the comfort food you crave raised to a level you can only admire -- which makes it all the more tempting to pig out on these and these alone during your brunch. Remember, these are a must, but you'd be doing yourself a disservice to pass up everything else renowned chef Jeremy Pacheco has set before your plates.

Modern Burger gives the people what they want: delicious, indulgent, adorable mini burgers. OK, maybe not all guests care whether or not their burgers are adorable, but at Modern Burger, they're going to get that regardless. The fast-serve burger window attached to Modern Steak (a Fox Restaurant Concepts venture) inside Scottsdale Fashion Square, Modern Burger is positively hopping during lunch hours on weekdays. The window raises at 11 a.m. and almost immediately begins handing out boxes (OK, you have to pay, too) to members of its cult following who quickly scatter and park themselves at the nearest possible seating area in order to enjoy the contents: twin sliders with juicy, flavorful and fresh beef, cooked to perfection, topped with gooey American cheese, savory grilled onions, crisp iceberg lettuce and thousand island dressing on a housemade bun. Why, who wouldn't walk all the way from one end of Fashion Square to the other just for that?

Arizona's New York-style deli Chompie's makes Jewish sliders that are legendary. In fact, these little beauties on mini challah rolls filled with moist lean brisket, mini potato pancakes and Jack cheese are so enticing that Adam Richman of the Travel Channel's "Man v. Food" just had to make his way to the Sonoran to try them for himself. In 2010, Richman accepted and completed Chompie's Ultimate Slider Challenge, pitting himself against 12 of the deli's famed Jewish sliders, served with a side of brown gravy and homemade onion strings. (For those of you trying to calculate, that's 5 pounds of slider goodness.) Oh, and if you finish the meal in 30 minutes or less (probably not recommended by your physician), it's on the house. We're not necessarily saying you should eat 12. We're saying you'll want to eat 12. Ask Richman, he knows.