Picadillo Sliders

These Cuban-inspired sliders are a natural with our merlot. Briny olives, garlicky mayo, and a slight hit of tomato acidity sharpen the[ wine's fruit; caramelized onions and raisins play to the wine's toasty side.]

Total Time:
30 min
10 min
20 min

8 sliders

  • 3 cloves garlic
  • 1/4 cup mayonnaise
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 12 ounces ground beef
  • Kosher salt
  • 1/4 cup tomato sauce
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 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 jalapenos, for serving
  • 1. Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.

  • 2. 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.

  • 3. 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.

  • 4. 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.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 898

  • Total Fat: 44 grams

  • Saturated Fat: 10 grams

  • Total Carbohydrates: 93 grams

  • Protein: 33 grams

  • Sodium: 1391 milligrams

  • Cholesterol: 63 milligrams

  • Fiber: 6 grams

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