Taylor Burger* Recipe

Inspired by Christopher’s at Wrigley Mansion

Time1h

Serves4

Beef Sliders, Caramelized Onion, Melted Taleggio, Taleggio Bun (GF)

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Frequently paired with

The best thing to pair and share with Taylor Burger*

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ROAST cocktail Shrimp

sauce, Cocktail dijonnaise...

savory · spicy · tangy

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Ingredients

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PETITS PLATES

1 1/3 lb (600 g) Ground beef (80/20)

1 1/2 tsp Fine salt

1/2 tsp Freshly ground black pepper

1 pcs Large onion

1.01 tbsp (15 ml) olive oil

1.01 tbsp (15 ml) Unsalted butter

1 1/2 tbs Brown sugar

1 tsp Aged balsamic vinegar

2 pcs Garlic cloves

4 1/4 oz (120 g) Taleggio cheese

4 pcs Gluten-free Taleggio buns

1.01 tbsp (15 ml) Neutral cooking oil

1 cup Fresh arugula

Method

PETITS PLATES

Caramelize onions

Heat olive oil and butter in a wide skillet over medium-low. Add sliced onion and a pinch of salt. Sprinkle in brown sugar and minced garlic. Cook slowly, stirring occasionally, for 25-30 minutes until deeply golden and jammy. Deglaze with balsamic vinegar to lift browned bits, scrape them up, then remove from heat.

Season beef and form patties

In a large bowl, season ground beef with salt and pepper. Gently mix just until combined. Divide into 4 equal portions and form into compact 12-14 cm patties, making a shallow indentation in the center to prevent doming while cooking.

Sear patties and melt Taleggio

Heat a skillet over medium-high heat and add neutral oil. Sear patties 2-3 minutes per side until well browned. Flip, place a slice of Taleggio on each patty, and cover briefly to melt the cheese.

Toast buns

In another skillet, melt a small knob of butter and toast the gluten-free Taleggio buns cut-side down until golden and crisp. Remove and set aside.

Assemble sliders

Spread a layer of caramelized onions on the bottom half of each bun. Place the cheese-melted patty on top, add a small handful of arugula if using, then crown with the top bun.

Serve

Serve immediately while warm. This recipe yields 4 sliders.