For the truffle mayo:

For the caramelised onion:

  • Onions 1.0 kg
  • Unsalted butter 150.0 g
  • Vegetable oil 50.0 ml
  • Sea salt 1.0 g

For the burger:

  • Chuck steak 900.0 g
  • Sea salt 2.0 g
  • Beef fat 300.0 g

For assembly:

  • Taleggio Cheese 250.0 g
  • Hamburger buns 10.0 pc


  1. For the truffle mayo:

    • In a large bowl add all the ingredients and mix all the ingredients thoroughly .
    • Chill until required.
  2. For the caramelised onion:

    • Peel and slice the onions thinly.
    • Cook the onions in a heavy bottomed pan on a medium heat
    • Add a touch of vegetable oil andhalf of the unsalted butter, wait until melted
    • Add the onions and season with salt to sweat
    • Keep moving the onions until they start to colour and stick to the pan
    • Add the remaining 100g of butter and continue until the onions are dark and glossy
  3. For the burger:

    • Get your butcher to mince both the fat and the meat together in a medium grind, passed through twice, thenshape into 150g patties.
    • Get a frying pan hot then season each side of the burgers generously with salt and place in the pan.
    • Cook for 4 minutes on one side ensuring it has a nice brown crust on.
    • Flip over and do the same to the other side and continue to cook for a further 4 minutes.
    • Once there is a nice crust on both sides flip every 20 seconds to ensure its evenly cooked.
  4. For assembly:

    • Whilst the burgers are still in the pan, place a nice slice (or two) of tallegio cheese
    • Then add the hot caramelised onions, this should help melt the tallegio cheese on both sides
    • Place the burgers down on the bottom half of bun (ideally toasted), on the other half put a generous dollop of the truffle mayo and place on top of the burger
Chef Inspiration