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.
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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 sliders
  • Nutrition Info
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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. 1. Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.
  2. 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. 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. 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.