Prep Time::30 mins
Cook Time::15 mins
Total Time::45 mins
Servings::12
Yield::12 sliders
Ingredients
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3 Roma tomatoes, halved and seeds removed
1 large (1 1/2 -inch) slice white onion
2 large jalapeno peppers, divided
2 tablespoons finely chopped cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon kosher salt, divided
1/4 teaspoon garlic powder
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons taco seasoning, divided
1 (12 piece-package) King's Hawaiian rolls
1 lb ground sirloin
1/2 cups shredded Monterey Jack cheese
1/2 cup guacamole
1 cup shredded lettuce
24 pickled jalapeno slices
12 black olives
Directions
Preheat an outdoor grill for high heat and lightly oil the grate.
Place tomatoes, onion and 1 jalapeno on the hot grill and cook, undisturbed, until grill marks form, about 2 minutes. Remove tomatoes and jalapeno and set aside to cool. Flip onion slice and cook for 1 more minutes. Remove from heat to cool slightly. Finely chop tomatoes, and onion. Remove seeds from jalapeno if desired and finely chop. Add chopped veggies to a bowl and stir in cilantro, lime juice, 1/2 teaspoon salt, and garlic powder. Set grilled pico de gallo aside.
Reduce grill heat to medium-high.
Combine sour cream, mayonnaise, and 1 tablespoon taco seasoning in a small bowl; mix well and set aside.
Combine ground beef and remaining taco seasoning in a bowl and mix well. Form into 2 rectangular patties.
Slice whole loaf of rolls in half and place each cut side down on the lightly oiled grill grate. Toast on the hot grill for 1 minute. Remove from heat and set on a cutting board.
Place burger patties on the grill and cook for 4 minutes. Season top side with remaining 1/2 teaspoon salt and flip. Cook until desired degree of doneness, about 3 more minutes. Top each patty with cheese and cook until cheese is melted, 30 seconds more.
Remove from heat and place on bottom half of toasted buns. Top cheese with guacamole, grilled pico de gallo, lettuce, and sliced jalapenoes. Spread desired amount of sour cream sauce on the cut side of the bun tops and reserve any remaining sauce to serve on the side.
Invert the sauced buns on the top of the sliders. Cut into 12 sliders. Slice the remaining jalapeno thinly. Garnish each slider with an olive, a slice of jalapeno, and a toothpick.
Dotdash Meredith