Close-up of a beef patty with Monterey Jack and tomato slices in a slider roll

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Seven Layer Sliders

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About

Seven-layer dip, the party spread of beans, sour cream, guacamole, salsa, cheese and toppings, is the idea behind these sliders. The layers are rebuilt on a slab of sweet Hawaiian rolls, cut into twelve at the end.

The beef is ground sirloin mixed with taco seasoning and shaped into two large rectangular patties that match the rolls, which is much quicker than twelve small ones. The pico de gallo is made from tomatoes, onion and jalapeño charred on the grill first, then chopped with cilantro, lime and garlic. A quick sauce of sour cream, mayonnaise and taco seasoning goes on the top buns. Once the patties are grilled and covered in Monterey Jack, they are layered with guacamole, the grilled pico, lettuce and sliced jalapeño, then cut and finished with an olive on a toothpick.

Ingredients

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Tomato3 Roma tomatoes, cut in half, seeds removed
White onion1 1/2 -inch thick slice white onion (from one large onion)
Jalapeno2 large jalapenos, divided
Cilantro2 tablespoons cilantro
Lime1 tablespoon lime juice
Salt1 teaspoon Kosher salt, divided
Garlic powder1/4 teaspoon garlic powder
Sour cream1/3 cup sour cream
Mayonnaise2 tablespoons mayonnaise
Taco seasoning1 package Taco Seasoning, divided
Slider roll1 (12-piece package) kings hawaiian rolls
Ground beef1 lb ground sirloin
Monterey Jack1 1/2cups shredded Monterey Jack cheese
Guacamole½ cup guacamole
Iceberg lettuce1 cup shredded lettuce
Jalapeno24 pickled jalapeno slices
Olives12 black olives

Recipe

1
Set out the vegetables, sauces, beef, rolls and toppings, then heat an outdoor grill to high and oil the grate lightly.
2
Put the tomatoes, onion and 1 jalapeño on the grill and leave them for about 2 minutes, until marked. Take off the tomatoes and jalapeño to cool. Turn the onion slice, give it 1 more minute, then let it cool a little.
3
Chop the tomatoes and onion finely. Seed the jalapeño if you want less heat and chop it too. Mix the vegetables in a bowl with the cilantro, lime juice, 1/2 teaspoon of the salt and the garlic powder: this is a grilled pico de gallo. Turn the grill down to medium-high.
4
In a small bowl, mix the sour cream and mayonnaise with 1 tablespoon of the taco seasoning.
5
Work the rest of the taco seasoning into the ground beef and shape it into 2 rectangular patties.
6
Split the whole slab of rolls in half and toast both halves cut side down on the grill for 1 minute. Move them to a cutting board.
7
Grill the patties for 4 minutes, season the tops with the remaining 1/2 teaspoon of salt, turn them and cook about 3 minutes more, or to your liking. Cover with cheese and cook 30 seconds more to melt it.
8
Set the patties on the bottom half of the rolls and layer on the guacamole, pico de gallo, lettuce and sliced jalapeños. Spread sour cream sauce on the cut side of the top half; keep any left over for serving.
9
Turn the sauced top half over onto the sliders.
10
Cut into 12 sliders and slice the last jalapeño thinly.
11
Finish each slider with an olive and a slice of jalapeño on a toothpick.