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

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.

Pumpkin Brioche
2 ounces fresh yeast
1 cup warm whole milk
1/4 cup honey
10 ounces bread flour
4 ounces granulated sugar
4 teaspoon 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

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
2 pound lean ground lamb
6 ounce ground pork fat back
2 tablespoon 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
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

Saut?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.