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: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 sliders |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
My whole family loved it. I skipped the almonds and it was still great. The pickle jalapeño is definitely the kicker. We had a Merlot. Yum!
What wine???