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
- 2 ounces fresh yeast
- 1 cup warm whole milk
- 1/4 cup honey
- 10 ounces bread flour
- 4 ounces granulated sugar
- 4 teaspoons salt
- 8 eggs
- 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