Recipe: STK Burger from STK OUT


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This week, executive chef Adriano Ricco of STK Midtown and STK OUT shares with us his recipe for STK Style burger — truffle sauce and all.

STK Style burger

For the caramelized onions:

1 large onion, thin sliced
2 tablespoons butter, unsalted
2 tablespoon oil
1 teaspoon sugar
1⁄4 cup red wine vinegar
1 pint veal stock
Salt and pepper to taste

Cook the onions till golden brown, using oil and butter. Be careful not to burn. Deglaze the pan with the vinegar and sugar, add the stock and let it reduce till almost all stock is evaporated. Adjust seasoning and set aside.

For the truffle sauce:

1⁄2 cup cornichons, chopped
1 cup mayo
1⁄2 cup mayo
Dash of fresh lemon juice
2 tablespoon chives, chopped
Salt and pepper to taste

Fold all ingredients in a mixing bowl. Adjust seasoning and set aside.

For the burger:


5 ounce ground beef, molded into a patty
1 brioche burger bun
1 tomato slice (we use 5×6), 1⁄4 inch thick
1 aged cheddar cheese slice
1 leaf of bib lettuce
1⁄4 cup truffle sauce
1/3 cup caramelized onions
Salt and pepper to taste

Season the patty on both sides. Cook the patty on a grill or griddle (it can also be done on a pan if you don’t have a grill or griddle), to medium rare to medium (or to desired temperature). Toast the bun lightly. Place the lettuce on the bottom bun, followed by the tomato slice. Place the burger patty on top of the lettuce and tomato, caramelized onions, and place the cheese slice on top. Melt the cheese in the oven, or place a cover on a pan and heat till melted. Place the sauce on the top bun, top the burger and serve immediately.

This article from the Village Voice Archive was posted on July 18, 2012

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