Ostrich Sliders

with Bacon Marmalade and Pretzel Buns

Ostrich Sliders with Bacon Marmalade

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DinnerDifficulty: Medium

Servings

servings

Prep time

hour

Cooking time

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 Sauvignons from Oakville.

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Ingredients

US Metric

Sliders
2.5 lbs 2.5 ground ostrich (or use 80/20 beef as a substitute)
1.25 lbs 1.25 cambozola
B Cellars Spice Blend 9
Pretzel Buns
1.75 cups 1.75 all purpose flour
2.5 Tbsp 2.5 brown sugar
2/3 cup 2/3 warm water
4 tsp 4 olive oil
1 tsp 1 dry active yeast
1 Qt 1 water
1/4 cup 1/4 baking soda
Bacon Marmalade
1 lb 1 bacon, small dice
2 2 white onions, small dice
3 Tbsp 3 red wine vinegar, 1 set aside
2 Tbsp 2 brown sugar
1/4 cup 1/4 maple syrup
1 cup 1 red wine
1 tsp 1 fresh thyme, chopped
1 Tbsp 1 yellow mustard seeds
1 tsp 1 black pepper

Directions

Mix 2/3 cup of warm water with brown 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 a warm, wet cloth. Let proof for 30 minutes
Place 1 qt of water and baking soda into a large frying pan
Portion dough into 30-gram balls (aprx the size of a golf ball)
Roll out dough into tight ball
Meanwhile, bring water to a boil. Cook pretzel sticks for 1 min, rotating halfway through
Place onto a greased tray. Brush with olive oil and sprinkle with Maldon salt
Bake at 400° for 8-10 minutes, turning once halfway through.
Bacon Marmalade
Render bacon in a saucepan until crispy
Add onions and sweat for 5 mins
Add remaining ingredients and simmer on low heat for 20 minutes or until 90% of the liquid is cooked down and the sauce is thickened to the consistency of a jam
Once cool, add the remaining tablespoon of red wine vinegar and combine
Sliders
Portion meat into 2 oz patties and season with Spice Blend 9
Grill patties over medium/high heat until desired temperature
Place 1 oz portions of cheese on top of the meat to melt
Spread bacon marmalade on the bottom half of the buns, followed by the cooked, hot patty
Top with the other half of 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 Sauvignons from Oakville.