Let’s Get Our Burger On

Fire up the grill for this all-American winner.

CATEGORY

DATE
June 30, 2020

WORDS BY
Veronica McCarthy

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We think the majority of meat eating Americans will be chowing down on a burger sometime this week for the red, white and blue, so we wanted to highlight a great one from Reed Adelson’s restaurant, Virginia’s, in the East Village. 

Reed is all of us when we see our burger coming.
Virginia’s catching those summer rays.


Virginia’s Signature Burger:

Photo by Lindsey Kim.

The Ingredients:

  • 3 tablespoons olive oil
  • 2 medium yellow onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon red wine
  • 1½ pounds ground beef
  • 2 tablespoons grapeseed oil or canola oil
  • 4 brioche buns, toasted if desired
  • Mayonnaise, to serve

The Directions:

  • Heat olive oil in a medium skillet over medium-high heat. Add onions and season with salt. Cook, stirring occasionally, until soft and golden – about 8 to 10 minutes. Deglaze with the wine, scraping the bottom of the skillet, and cover to keep warm.
  • Form beef into four equal-sized patties, about 4×4 inches wide and 1 inch thick. Season aggressively all over (don’t forget about the sides!) with salt and pepper.
  • Heat a large cast-iron skillet over high heat. Once the pan is very hot, add oil and burgers and cook, flipping just once, until cooked to desired doneness – about 3 minutes on each side for medium-rare. Transfer the burgers to a cutting board to rest for 5 minutes.
  • Serve with toasted buns (if desired), mayonnaise, caramelized onions, and additional condiments of your choice.

Recipe serves 4 – enjoy!


Reed’s Best Of:

Party Song? 1999 by Prince

Party Dress Code? Black tux

Party Trick? Spontaneous mariachi band

Party Cocktail? Negroni

Late Night Snack? Banh mi

Best Party Ever Attended? All of Virginia’s anniversary parties


Want more recipe inspo for your 4th of July celebrations? Download Kristin Tice Studeman’s e-cookbook, Serving New York. You can find Viginia’s in there plus other New York restaurants we know and love. 100% of proceeds go to ROAR and Robin Hood’s restaurant relief fund, providing cash assistance to NYC restaurant workers.


WORDS BY
Veronica McCarthy
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