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.

☆☆☆☆☆ 0 votes
Makes 24 Sliders
10 Min
20 Min
Pan Fry


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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 jalapeƱos (for serving)

How to Make Picadillo Sliders


  • 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.

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About Picadillo Sliders

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