• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    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
    OK

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