Madison Club Lounge Sliders Recipe makes 3 Sliders
Ingredients: Ground Beef
Mini Brioche Rolls
Pickled Pearl Onions
Salt and Pepper
Divide Ground Beef in to 3 individual 2 oz balls to form burgers.
Season with salt and pepper and brush with Olive Oil.
Place on a hot grill for about 3 minutes on each side.
Cut Brioche rolls in half and place on grill for about 30 seconds.
Remove burgers from grill and top with Boursin Cheese.
Place burger on the bun, season tomato slice with salt and pepper and place on top of burger.
Cover with the top of the bun. Skewer gherkins and pearl onion and use as a garnish for the burger.
Executive Chef, Rupert Leitner has more than 25 years of experience in the culinary field. As Executive Chef at The Roosevelt Hotel, Chef Rupert has elevated the level of fine dining at the historic 84-year-old landmark.
With early inspiration from his grandmother and mother, he graduated from culinary school in Villach, Austria and began his culinary career in Europe traveling to Switzerland, France and Sweden. In 1982, Leitner moved to the U.S. where he started as a cook at the New York Hilton and was promoted to Executive Sous Chef. He became the Executive Chef at the Secaucus Hilton in New Jersey, following his time at the New York Hilton, and went on to become the Executive Chef at St. Moritz Hotel on Central Park South in N.Y. In 1997, he was hired as Executive Chef at The Roosevelt Hotel, refining further the delicious dining experience at the hotel