Best Picadillo Sliders Recipes

PICADILLO SLIDERS

Picadillo Sliders image

When I'm pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 pounds ground beef
1/2 cup pimiento-stuffed olives, halved
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup beef broth
1/4 cup red wine vinegar
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-1/2 teaspoons salt
18 potato dinner rolls, halved, toasted

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.

Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 631mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

PICADILLO SLIDERS WITH GARLIC MAYO

Picadillo Sliders with Garlic Mayo image

Who can resist this sweet, savory mix of tender ground beef, raisins, almonds and olives served on slider rolls with garlic mayo? Considered comfort food throughout Latin America, picadillo works wonders as a satisfying filling for sandwiches, tacos and empanadas.

Provided by Food Network Kitchen

Time 30m

Yield 8 servings (2 sliders per person)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
3 cloves garlic, 1 finely grated and 2 chopped
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1/2 cup slivered almonds, coarsely chopped
1/2 cup pitted green Spanish olives, coarsely chopped
1/2 cup raisins, coarsely chopped
1/2 cup tomato sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
16 potato slider rolls, split
Lettuce leaves, for topping

Steps:

Mix the mayonnaise and grated garlic together in a small bowl and season with salt and pepper. Set aside.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 2 minutes. Let cool slightly.
Gently mix the ground beef, almonds, olives, raisins, tomato sauce, allspice, cinnamon and 1 teaspoon salt in a large bowl until just incorporated. Divide the meat mixture into 16 equal portions and form into patties.
Wipe out the skillet, add the remaining 2 tablespoons oil, and heat over medium-high. Working in batches, cook the patties, flipping once until browned on each side and medium on the inside, about 2 minutes per side. Serve on the potato rolls with a smear of the garlic mayonnaise and a lettuce leaf.
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PICADILLO SLIDERS

Picadillo Sliders image

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.

Provided by Food Network Kitchen

Time 30m

Yield 8 sliders

Number Of Ingredients 15

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

Steps:

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, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 63 milligrams, Sodium 1391 milligrams, Carbohydrate 93 grams, Fiber 6 grams, Protein 33 grams

PICADILLO SLIDERS

Picadillo Sliders image

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.

Provided by Raven Higheagle @ravenhigheagle

Categories Beef

Number Of Ingredients 15

Ingredients

6 clove(s) garlic
2/4 cup(s) mayonaise
6 tablespoon(s) olive oil
1 large onion, chopped
24 ounce(s) ground beef
- kosher salt to taste
2/4 cup(s) tomato sauce
2/4 teaspoon(s) ground cinnamon
2/4 teaspoon(s) ground allspice
2 pinch(es) ground cloves
2/4 cup(s) green olives (roughly chopped)
2/4 cup(s) raisins (roughly chopped)
2/4 cup(s) slivered almonds (coarsely chopped)
16 - potato rolls
- pickled jalapeños (for serving)

Steps:

Grate 2 clove garlic into the mayonnaise with a rasp grater and set aside.
Heat 2 tablespoon olive oil in a small skillet over medium heat.
Add the onions and cook until tender, about 10 minutes.
Chop the remaining 4 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
Meanwhile, mix the ground beef, 2 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.
Wipe out the skillet, add the remaining 4 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.