Lunchbreak: Signature Burger by The Feller @Spilt Milk Tavern

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Adam Wendt, executive chef of The Feller @ Spilt Milk Tavern

The Feller @ Spilt Milk Tavern

2758 W Fullerton Ave

Logan Square in Chicago


the burger @ the feller



4ea- fresh baked burger rolls


4ea- dry-aged ground beef or burger patties (5oz ea)


8ea- thick cut bacon slices


8ea- white American cheese slices


16ea- b&b pickle slices *see below


1C- minced red onion


1/2C- fancy sauce *see below


1/4C mayo


2T- kosher salt


1T- cracked black pepper


1t- granulated garlic



Evenly season both sides of burger patties with granulated garlic, kosher salt, pepper, and set aside. Cut rolls in half and evenly spread mayo onto both sides of roll and set aside.  Mix the minced red onion and fancy sauce together in a bowl and set aside. Heat up griddle top to medium high heat and cook bacon slices. Set aside onto paper towels to absorb excess grease. Now place the burger patties onto the griddle and cook for 2 minutes. Flip the burgers and add two slices of cheese atop each one. Cook for another two minutes and set aside to rest. While burgers are resting, toast the rolls for 1-2 minutes. Once rolls are toasted, build your burgers starting bottom up with a spread of the fancy sauce onion mixture, b&b pickles, burger patty, bacon, and then top with another spread of the fancy sauce onion mixture and the top of the roll.


*fancy sauce:


1ea- large egg

3T- dijon mustard

1T- honey

1C- neutral oil (canola or vegetable)

1T- kosher salt




Whisk the egg, mustard powder, honey, salt and pepper together. Add a very small amount of oil and whisk until combined. After half the oil has been used, pour in the vinegar and keep adding the oil while whisking. The secret to good mayonnaise is to pour the oil into the mixture very slowly while whisking. Add lemon juice at the end while whisking.

*b&b pickles:



15C- sliced cucumbers


3ea- onions, thinly sliced


1⁄4C- kosher salt


4C- crushed ice


2 1⁄2C- cider vinager


2 1⁄2C- sugar


3⁄4t- tumeric


1⁄2t- celery seed


1T- mustard seed



Combine cucumbers, onions, salt and ice in a large bowl. Mix well. Put a weight on and allow to stand 3 hours. Rinse and drain thoroughly. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers. Place pot on medium low heat and bring to simmer. Remove from heat and seal in sterilized jars.



Latest News

More News