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

20

servings
Prep time

1

hour 
Cooking time

40

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

  • 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.

Cabernet Sauvignon
2024-10-17T09:29:20-07:00September 14th, 2024|Categories: Cabernet Sauvignon, Dinner, Entrée, Fall, Recipe, Summer|Tags: , , , |0 Comments

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