Rachael Ray's 7-Layer Sliders

Made With All of Your Favorite Toppings

TV chef prepares dishes perfect for a comfortable and tasty Cinco de Mayo.

From the kitchen of Rachael Ray

Ingredients

1 cup canned spicy vegetarian refried beans

For the sliders:

2 pounds ground beef chuck

1 cup beer

¼ cup grated onion

2 cloves garlic, grated or finely chopped

1 ½ tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning

1 tablespoon pure chile powder, preferably chipotle

1 tablespoon smoked sweet paprika

EVOO (extra virgin olive oil), for drizzling

For the guacamole, salsa, and spicy sour cream:

1 avocado

½ small red onion, finely chopped,

2 jalapeno chiles, seeded and finely chopped

3 tablespoons finely chopped cilantro

1 teaspoon grated zest plus juice of 2 limes

1 clove garlic, grated or finely chopped

Kosher salt

2 yellow tomatoes, seeded and chopped

¼ cup yellow mustard

1 cup sour cream

1 tablespoon hot sauce

1 teaspoon ground cumin

6 slices deli-sliced pepper jack cheese, quartered

12 slider rolls, split

1 cup shredded romaine lettuce

½ cup pimento-stuffed green olives, chopped

Cooking Directions

Heat the beans and a small splash of water in a small skillet over medium-low heat. Keep warm.

Make the sliders: In a large bowl, combine the beef, beer, grated onion (grate it right over the bowl so the juices fall into the meat), garlic, grill seasoning, chile powder, and paprika. Score the mixture into 4 equal portions, and form each portion into 3 patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle the patties with EVOO.

Make the guacamole, salsa, and spicy sour cream: In a small bowl, mash the avocado flesh with half the red onion, jalapenos, and cilantro, all of the lime zest and lime juice, and 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 season the salsa with salt. In another small bowl, stir together the sour cream, hot sauce, and cumin.

Heat a large skillet or grill pan over medium-high heat. Cook the sliders, flipping once, 6 minutes for medium (adjust the timing for rarer or more well-done sliders). During the last minute of cooking, top each slider with 2 squares of pepper jack, tenting the pan with aluminum foil, if you like, to help melt the cheese.

Top the roll bottoms with small spoonfuls of refried beans. Place the sliders on the beans and top with some lettuce, guacamole, salsa, spicy sour cream, and a sprinkling of olives. Set the roll tops in place. Serve the sliders with any remaining toppings.

Recipe courtesy Rachael Ray.

This recipe was styled by chef Karen Pickus for Good Morning America.