BLT Lamb Sliders

Pezzi King Vineyards

Pezzi King Vineyards 412 Hudson Street Healdsburg Ca 95448
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Chef Matthew Paille
  • YIELD: Serves 6
  • PAIRS WELL WITH: 2011 Estate Zinfandel

In a delicious riff on the classic BLT, little lamb burgers are tucked into slider buns and served with savory tomato-bacon jam, rosemary-garlic aioli and crisp arugula.

  • 1 pound ground lamb
  • 1/2 pound ground pork
  • 2 tablespoons minced garlic, plus 4 whole garlic cloves
  • 2 tablespoons plus 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1 pound bacon, cooked until crisp and roughly chopped
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon pectin dissolved in 2 tablespoons water
  • 3 egg yolks
  • 2 tablespoons fresh lemon juice, strained
  • 1/2 cup grape seed oil
  • Salt, to taste
  • Slider buns for serving
  • Arugula leaves for serving
In a bowl, combine the ground lamb, pork, minced garlic, the 2 tablespoons olive oil, 1 tablespoon of the rosemary and the Worcestershire and mix until blended. Shape into 12 patties, each 2 ounces. Set aside.

In a saucepan over medium-low heat, combine the sun-dried tomatoes, bacon, vinegar, sugar, pepper and pectin mixture. Simmer until reduced to a jam-like consistency, about 20 minutes.

In a blender, combine the egg yolks, whole garlic cloves, the remaining 1 tablespoon rosemary and the lemon juice and purée. With the blender running slowly, add the 1/4 cup olive oil and the grape seed oil, drop by drop, until an emulsion begins to form. Then add the oils in a steadier stream. Season the aioli with salt.

Prepare a medium-hot fire in a grill, or preheat a griddle on medium-high heat. Cook the burgers, turning once, about 3 minutes per side for medium, or until done to your liking. Toast the slider buns on the grill or griddle.

Smear the buns with a dollop of the aioli. Top the bottom buns with a few arugula leaves, a burger and a dollop of the tomato-bacon jam. Cover each with a top bun. 

Pezzi King Vineyards

Pezzi King Vineyards 412 Hudson Street Healdsburg Ca 95448
Healdsburg, CA 95448