Balboa Cafe-style Lamb Burger on Pumpkin Brioche

Pumpkin Brioche Ingredients:

  • 2 oz fresh yeast
  • 1 cup warm whole milk
  • 1/4 cup honey
  • 10 oz bread flour
  • 4 oz granulated sugar
  • 4 tsp salt
  • 8 eggs
  • 1 lbs. cake flour
  • 1 lbs. bread flour
  • 4 oz unsalted butter, room temperature
  • 2 cups pumpkin puree
  • 1/4 combined fresh savory, thyme, parsley and chives


Combine yeast, milk, honey and flour; cover and let rest 30 minutes. Let rise twice.

Add remaining ingredients. Add more flour if Purée 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° F until deep golden brown.

Lamb Sliders Ingredients:

  • 2 lbs. lean ground lamb
  • 6 oz ground pork fat back
  • 2 Tbsp thyme leaves
  • Salt and pepper to taste


Blend in a bowl together. Form into patties and broil in hot oven until juices run clear.

Sweet Onion Marmalade Ingredients:

  • 4 large red onions, diced small
  • 1/4 cup butter
  • 1 jalapeño or Serrano pepper, seeded and minced
  • 2 Tbsp granulated sugar
  • 4 cups tawny port
  • 1/4 cup port wine vinegar
  • 1 cup veal stock or other meat stock or broth


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.

Makes 4

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