In keeping with the all-tapas 30-Minute Meals this month, here's a slider that stacks big flavor in a small package.
Recipe by Rachael Ray
- 1 pt. cherry tomatoes, halved
- Olive oil (about 2 tbsp.), plus more for drizzling
- Salt and pepper
- A few sprigs of fresh thyme, leaves stripped and chopped
- 2 large shallots, very thinly sliced, rings separated
- 1 tbsp. sherry vinegar
- 1 tsp. honey
- 1 tsp. fresh lemon juice
- 1 head Little Gem lettuce
- 1 1/2 lb. 80% lean ground beef
- A handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped
- 1 rounded tbsp. smoked sweet paprika
- 3 cloves garlic, finely chopped or mashed into a paste
- 6 oz. Cabrales cheese (Spanish blue cheese)
- 12 small brioche rolls or other slider rolls
- 12 small to medium pimiento-stuffed Manzanilla olives (green Spanish olives)
- 12 4- to 5-inch toothpicks
1. Preheat the oven to 400°. On a small baking sheet, arrange the tomatoes in a single layer. Drizzle with about 2 tbsp. olive oil. Season with salt, pepper, and the thyme. Roast until the tomatoes collapse, about 12 minutes.
2. In a small bowl, toss the shallots with the vinegar, honey, and lemon juice. Season with salt.
3. Trim and shred or chop the lettuce.
4. In a medium bowl, mix the beef, parsley, paprika, and garlic. Season with salt and pepper. Form into 12 small (about 2 oz. each) patties (thinner in the centers for even cooking).
5. Heat a cast-iron griddle or skillet over medium-high. Drizzle with oil. Cook the patties for about 3 minutes. Flip; cook for a minute more. Top each patty with a small spoonful of the cheese.
6. Split the rolls and assemble the sliders by stacking the roll bottoms, lettuce, tomatoes, blue cheese burgers, shallots, and roll tops. Thread an olive onto each toothpick; use to secure each slider.