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Picadillo Sliders

Raven Higheagle


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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Makes 24 Sliders
10 Min
20 Min
Pan Fry


  • 6 clove
  • 2/4 c
  • 6 Tbsp
    olive oil
  • 1 large
    onion, chopped
  • 24 oz
    ground beef
  • ·
    kosher salt to taste
  • 2/4 c
    tomato sauce
  • 2/4 tsp
    ground cinnamon
  • 2/4 tsp
    ground allspice
  • 2 pinch
    ground cloves
  • 2/4 c
    green olives (roughly chopped)
  • 2/4 c
    raisins (roughly chopped)
  • 2/4 c
    slivered almonds (coarsely chopped)
  • 16
    potato rolls
  • ·
    pickled jalapeños (for serving)

How to Make Picadillo Sliders


  1. Grate 2 clove garlic into the mayonnaise with a rasp grater and set aside.
  2. Heat 2 tablespoon olive oil in a small skillet over medium heat.
  3. Add the onions and cook until tender, about 10 minutes.
  4. Chop the remaining 4 cloves garlic, add to the onions, and cook 2 minutes more.
    Let cool slightly.
  5. Meanwhile, mix the ground beef, 2 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl
  6. Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
  7. Wipe out the skillet, add the remaining 4 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions.
  8. Brown each side, about 4 minutes for medium
  9. Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.

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