7-Layer Sliders

September 2008
7-Layer Sliders

by 6 people

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Based on the classic Tex-Mex 7-layer party dip, these spicy beef sliders are only a couple of inches wide, but stack up high.

Makes: 6 servings

Prep: 40 mins

Cook: 10 mins

  • 8 ounces canned refried beans
  • 2 pounds ground beef sirloin
  • 1 cup beer
  • 1/4 cup grated onion
  • 3 cloves garlic, grated or finely chopped
  • 1 1/2 tablespoons grill seasoning (about 1 1/2 palmfuls)
  • 1 tablespoon chili powder, preferably chipotle (about a palmful)
  • 1 tablespoon smoked sweet paprika (about a palmful)
  • Extra-virgin olive oil (EVOO), for drizzling
  • 1 hass avocado
  • 1/2 small red onion, finely chopped
  • 2 jalapeno chiles, seeded and finely chopped
  • 3 tablespoons finely chopped cilantro
  • 1 teaspoon grated lime peel, plus juice of 2 limes
  • Salt
  • 2 yellow tomatoes, seeded and chopped
  • 1/4 cup mustard (eyeball it)
  • 1 cup sour cream
  • 1 tablespoon hot pepper sauce (eyeball it)
  • 1 teaspoon ground cumin (about 1/3 palmful)
  • 6 slices deli pepper jack cheese, quartered
  • 12 mini hamburger buns, split
  • 1 cup shredded romaine lettuce
  • 1/2 cup green olives with pimiento, chopped
  1. In a small skillet, heat the beans over medium-low heat; stir in a splash of water.
  2. In a large bowl, combine the sirloin, beer, onion, two-thirds of the garlic, the grill seasoning, chili powder and paprika. Divide into 4 equal portions, then form each portion into three 3-inch patties. Drizzle with EVOO.
  3. In a small bowl, mash the avocado with half each of the red onion, jalapenos and cilantro. Mash in the lime peel and juice and the remaining one-third of the garlic; season the guacamole with salt. In another small bowl, toss the tomatoes with the mustard and the remaining half of the red onion, jalapenos and cilantro; stir, then season with salt. In another bowl, stir together the sour cream, hot sauce and cumin.
  4. Preheat a large grill pan to medium-high. Add the patties and cook, turning once, for 6 minutes for medium. During the last minute of cooking, top each patty with 2 cheese slices and tent with foil to melt.
  5. Top each bun bottom with a small spoonful of refried beans, a beef patty, some lettuce, guacamole, salsa, spicy sour cream and a sprinkling of olives; cover with the bun tops. Serve the sliders with any remaining toppings.
Tip Pair with:
  • Pertinace Dolcetto d'Alba 2007 (Italy), Dominio del Plata Crios de Susana Balbo Malbec 2007 (Argentina)