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)
potato rolls
pickled jalapeños (for serving)


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

About Picadillo Sliders