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
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.
In a small bowl, toss the shallots with the vinegar, honey, and lemon juice. Season with salt.
Trim and shred or chop the lettuce.
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).
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.
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.