Ingredients
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
Preparation
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.
