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Balboa Cafe Lamb Burger on Pumpkin Brioche

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 restaurant chain.

Ingredients

Pumpkin Brioche

Lamb Sliders

Sweet Onion Marmalade

Instructions

  1. Pumpkin Brioche: Combine yeast, milk, honey and flour; cover and let rest 30 minutes. Let rise twice.
  2. 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.
  3. Bake at 400 degrees F until deep golden brown.
  4. Lamb Sliders: Blend in a bowl together. Form into patties and broil in hot oven until juices run clear.
  5. 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.
  6. Assembly: Put the lamb “slider” on the pumpkin brioche with the Sweet Onion Marmalade.

Source: Chef Joseph Lakavage, Balboa Caf , Olympic Valley, California


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