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Burger of the Month: Spanish Sliders with Cabrales Cheese and Pickled Shallots

Burger of the Month: Spanish Sliders with Cabrales Cheese and Pickled Shallots


  • 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

  • 1 tbsp. sherry vinegar

  • 1 tsp. honey

  • 1 tsp. fresh lemon juice

  • 1 head Little Gem lettuce

  • 1 ½ lb. 80% lean ground beef

  • A handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped

  • 1 rounded tbsp. smoked

  • 3 cloves garlic, finely

  • 6 oz. Cabrales cheese

  • 12 small brioche rolls or other

  • 12 small to medium pimiento-stuffed

  • 12 4- to 5-inch toothpicks


  • Step 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.

  • Step 2

    In a small bowl, toss the shallots with the vinegar, honey, and lemon juice. Season with salt.

  • Step 3

    Trim and shred or chop the lettuce.

  • Step 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).

  • Step 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.

  • Step 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.