This recipe was the winner of a gold medal at the 2002 Lake Tahoe
Autumn Food & Wine festival. “Slider” comes from
a term used to describe burgers from the Midwest-based White Castle
2 ounces fresh yeast
1 cup warm whole milk
1/4 cup honey
10 ounces bread flour
4 ounces granulated sugar
4 teaspoons salt
1 pound cake flour
1 pound bread flour
8 ounces unsalted butter, room temperature
2 cups pumpkin puree
1/4 combined fresh savory, thyme, parsley and chives
2 pounds lean ground lamb
6 ounces ground pork fat back
2 tablespoons thyme leaves
Salt and pepper to taste
Sweet Onion Marmalade
4 large red onions, diced small
1/4 cup butter
1 jalapeno or Serrano pepper, seeded and minced
2 tablespoons granulated sugar
4 cups tawny port
1/4 cup port wine vinegar
1 cup veal stock or other meat stock or broth
Pumpkin Brioche: Combine yeast, milk, honey and flour; cover and let rest 30 minutes. Let rise twice.
Add remaining ingredients. Add more flour if puree is not dry enough.
Knead with dough hook until it forms a ball. Dough should not stick
to sides of bowl. Cover, let rise two times. Shape as desired. Brush
with beaten egg and dust with sea salt.
Bake at 400 degrees F until deep golden brown.
Lamb Sliders: Blend in a bowl together. Form into patties and broil in hot oven
until juices run clear.
Sweet Onion Marmalade: Sauté onions in butter on low heat until translucent. Add sugar
and cook 5 minutes. Increase heat to medium. Add remaining ingredients
and reduce to syrup consistency. Season with salt and pepper.
Assembly: Put the lamb “slider” on the pumpkin brioche
with the Sweet Onion Marmalade.
Source: Chef Joseph Lakavage, Balboa Caf , Olympic Valley, California