Lamb Slider

with Mascarpone, Pistachios, and Potato Bun

Lamb Slider with Mascarpone, Pistachios, and Potato Bun

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Lunch, DinnerDifficulty: Medium
Servings

20

servings
Prep time

1

hour 
Cooking time

30

minutes

Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This versatile recipe works well with many of our red wines, especially Cabernet Sauvignon.

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Ingredients

  • SLIDERS
  • 2.5 lbs 2.5 ground lamb (or use 80/20 beef as a substitute)

  • 1/4 cup 1/4 spice blend #9

  • 1 cup 1 pistachios

  • 2 stems 2 mint

  • PICKLED RED ONIONS
  • 1 1 red onion, shaved

  • 1/4 cup 1/4 sugar

  • 1/4 cup 1/4 water

  • 1/4 cup 1/4 white wine vinegar

  • POTATO BUNS
  • 2.5 cup 2.5 all-purpose flour

  • 1/4 cup 1/4 riced potatoes

  • 1.25 tsp 1.25 yeast

  • 3/4 cup 3/4 warm water

  • 3 Tbsp 3 olive oil

  • 2 Tbsp 2 sugar

  • pinch salt

  • WHIPPED MASCARPONE
  • 1 lb 1 mascarpone

  • 2 tsp 2 black pepper

  • 2.5 Tbsp 2.5 honey

Directions

  • POTATO BUNS
  • Mix warm water with sugar and yeast
  • Let sit for 5 minutes. Stir in olive oil, then add flour
  • In a mixer, mix until dough forms and all ingredients pull away from the bowl
  • Cover with warm, wet cloth. Let proof for 30 minutes
  • Portion dough into 30-gram balls (aprx the size of a golf ball)
  • Roll out dough into tight ball
  • Place onto a greased tray
  • Brush with olive oil and sprinkle with Maldon salt
  • Bake at 350° for 8-10 minutes, turning once halfway through
  • PICKLED RED ONIONS
  • Bring sugar, water, and white wine vinegar to a boil
  • Remove from heat and cool
  • Pour over shaved onions
  • Let sit overnight
  • WHIPPED MASCARPONE
  • Add all ingredients to a stand mixer
  • Whip until incorporated and fluffy
  • PISTACHIOS
  • Toast pistachios in 350° oven for 4-7 mins or until toasted. Rotate pan halfway through cooking time
  • Pulse in food processor until slightly broken, not pulverized
  • SLIDERS
  • Portion meat into 2 oz patties and season with Spice Blend 9
  • Grill patties over medium/high heat until desired temperature
  • Take mint leaves off stem and chiffonade
  • Place 1 oz portions of mascarpone on meat
  • Top with pickled red onions, crushed pistachios, and mint
  • Place on bun and enjoy with a glass of B Cellars

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Pairing Suggestions

Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This versatile recipe works well with many of our red wines, especially Cabernet Sauvignon.

Red Wines
Cabernet Sauvignon

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