Appetizers
BLT Lamb Sliders
Pezzi King Vineyards
412 Hudson Street
Healdsburg, CA 95448
pezziking.com
- 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.
Ingredients:
- 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
Directions:
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.
