Ingredients Jump to Instructions ↓

  1. 9 ounces ground beef

  2. Coarse salt and freshly ground pepper

  3. 1 tablespoon clarified butter

  4. 2 tablespoons canola oil

  5. 2 medium onions, thinly sliced

  6. 3 mini brioche buns, halved crosswise

  7. Pickle spears, for serving

  8. 8 ounces canned refried beans

  9. 2 pounds ground beef sirloin

  10. 1 cup beer

  11. 1/4 cup grated onion

  12. 3 cloves garlic, grated or finely chopped

  13. 1-1/2 tablespoons grill seasoning

  14. 1 tablespoon chili powder, preferably chipotle

  15. 1 tablespoon smoked sweet paprika

  16. Extra-virgin olive oil, for drizzling

  17. 1 Hass avocado

  18. 1/2 small red onion, finely chopped

  19. 2 jalapeño chiles, seeded and finely chopped

  20. 3 tablespoons finely chopped cilantro

  21. 1 teaspoon grated lime peel, plus juice of

  22. 2 limes

  23. Salt

  24. 2 yellow tomatoes, seeded and chopped

  25. 1/4 cup mustard

  26. 1 cup sour cream

  27. 1 tablespoon hot pepper sauce (eyeball it)

  28. 1 teaspoon ground cumin (about 1/3 palmful)

  29. 6 slices deli pepper jack cheese, quartered

  30. 12 mini hamburger buns, split

  31. 1 cup shredded romaine lettuce

  32. 1/2 cup green olives with pimiento, chopped

Instructions Jump to Ingredients ↑

  1. A nationwide celebration as big as the Super Bowl is the perfect occasion for serving all-American hamburgers. Translate them into game day eats by passing around plates of bite-sized sliders. Keep them simple (and not too sloppy!) by topping them sparingly with caramelized onions. Or, if you're feeling up to the challenge, take inspiration from another football favorite — seven-layer bean dip — for a winning combination of fixings. Get both finger foods when you read more. Season beef with salt and pepper. Form into three equal-size patties; set aside.

  2. In a large skillet, heat butter over medium-high heat, add onions. Cook, stirring occasionally, until caramelized, about 10 minutes.

  3. In a cast-iron skillet, heat oil over medium-high heat. Add beef patties and cook about 1 1/2 minutes for medium-rare.

  4. Place patties between brioche halves; top with onions. Serve immediately with pickles, if desired. In a small skillet, heat the beans over medium-low heat; stir in a splash of water.

  5. 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 olive oil.

  6. In a small bowl, mash the avocado with half each of the red onion, jalapeños 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, jalapeños and cilantro; stir, then season with salt. In another bowl, stir together the sour cream, hot sauce and cumin.

  7. 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.

  8. 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.


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