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.
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yield
serving(s)
prep time
10 Min
cook time
20 Min
method
Pan Fry
Ingredients For picadillo sliders
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6 clovegarlic
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2/4 cmayonaise
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6 Tbspolive oil
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1 lgonion, chopped
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24 ozground beef
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kosher salt to taste
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2/4 ctomato sauce
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2/4 tspground cinnamon
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2/4 tspground allspice
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2 pinchground cloves
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2/4 cgreen olives (roughly chopped)
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2/4 craisins (roughly chopped)
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2/4 cslivered almonds (coarsely chopped)
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16potato rolls
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pickled jalapeños (for serving)
How To Make picadillo sliders
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1Grate 2 clove garlic into the mayonnaise with a rasp grater and set aside.
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2Heat 2 tablespoon olive oil in a small skillet over medium heat.
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3Add the onions and cook until tender, about 10 minutes.
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4Chop the remaining 4 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
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5Meanwhile, mix the ground beef, 2 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl
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6Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
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7Wipe out the skillet, add the remaining 4 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions.
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8Brown each side, about 4 minutes for medium
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9Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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