Picadillo Sliders
- Yield: 8 sliders
-
- Nutritional Analysis
- Per Serving
- Calories
- 898
- Total Fat
- 44 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 63 milligrams
- Sodium
- 1391 milligrams
- Carbohydrates
- 93 grams
- Dietary Fiber
- 6 grams
- Protein
- 33 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.