Whenever I want to get in my husband’s good graces (but face it…I pretty much rock and don’t need to butter him up most of the time), I make good old Seven Layer Dip and chips. With the last football game of the year coming up (but thank goodness they saved a bit of hockey season!), I decided to cut down on the amount of dip dripped onto the coffee table by making Seven Layer Sliders.
These are actually Seven-ish Layer Sliders, because one layer is salsa, combining tomatoes, black beans, onions, and cilantro, which are separate layers in the dip.
Don’t they look delish? They were, and each hooligan devoured two…with all the toppings and saying, “”Mmmmm. you really got it goin’ on, Mom.” Or something really close…their little mouths were too crammed full of yumminess to decipher their exact words. I could feel the love radiating toward me, though. Possibly because I was sick in bed for most of last week and they had to eat soup or things their father made them. But probably just ‘cause these were so delicious.
Seven-ish Layer Sliders
- 2 lbs extra lean ground beef
- 2 Tbsp Montreal Steak seasoning
- 1 cup guacamole (like Wholly Guacamole)
- 1 cup black bean salsa
- 1 cup sour cream
- 6 slices Colby-Jack cheese, cut into quarters
- 12 slider buns (or dinner rolls)
1. Combine ground beef and seasoning. Divide into 12 equal portions, then form each into a patty about 3” in diameter. Press your thumb into the center to make an indentation, so the burgers will stay flat. Grill or pan fry to desired doneness. (We like well done.)
2. Slice the rolls in half and divide the guacamole evenly between the bottoms of the buns, then the sour cream evenly between the tops. When burgers are cooked, place a burger on each roll bottom, then top with two cheese slice quarters and a dollop of salsa. Replace top buns, and enjoy!
Makes 12 sliders