Picadillo Sliders

 
These Cuban-inspired sliders are a fun alternative to the standard issue burger. Dress them up with a glass of merlot: briny olives, garlicky mayo, and a hint of tomato acidity sharpen the wine's fruit; caramelized onions and raisins play to the wine's toasty side.
 


Ingredients
3
cloves
garlic
1/4
cup
mayonnaise
3
tablespoons
Olive Oil
1
small onion, chopped
12
ounces
ground beef
*
Kosher salt to taste
1/4
cup
tomato sauce
1/4
teaspoon
ground cinnamon
1/4
teaspoon
ground allspice
1
pinch
ground cloves
1/4
cup
raisins (roughly chopped)
1/4
cup
green olives (roughly chopped)
1/4
cup
slivered almonds (coarsely chopped)
8
potato rolls
*
pickled jalapeños (for serving)
Directions
Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onions and cook until tender, about 10 minutes. Chop the remaining 2 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
Meanwhile, mix the ground beef, 1 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl. Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
Wipe out the skillet, add the remaining 2 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions. Brown each side, about 4 minutes for medium. Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.

The base number of servings for this recipe is 8
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