Sep 05 2026
Restaurants›Villaggio Grille›Villaggio Burger Recipe

Villaggio Burger Recipe

Inspired by Villaggio Grille
Time35m
Serves1

Half Pound Beef Patty, Seared Red Onions, Tomato, Field Greens, Garlic Aioli, Brioche. Cheese: Cheddar, Blue Cheese, Provolone

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Ingredients

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Burger Patties & Seasoning

Onions & Vegetables

Brioche & Toasting

Garlic Aioli

Cheese Options (choose one)

Method

Garlic Aioli

  1. 1

    Make aioli

    In a small bowl combine 2 tbs mayonnaise, 1/2 tsp minced garlic, 1/2 tsp lemon juice, 1/4 tsp Dijon, 1/4 tsp olive oil. Whisk until smooth. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper, taste and adjust. Chill while you finish other components (at least 10 minutes).

Onions & Vegetables

  1. 2

    Prep onion

    Slice half a red onion into 1/4-inch rings. Separate rings into strips.

  2. 3

    Sear red onions

    Heat a small skillet over medium-high heat. Add 1 tsp butter. Once foaming subsides, add the sliced red onion and 1/4 tsp sugar. Sear, stirring occasionally, until edges are browned and the onion is softened and slightly caramelized, about 5–7 minutes. Remove from heat and keep warm.

  3. 4

    Tomato & greens

    Slice the tomato into two medium slices if not already. Lightly salt the tomato slices and toss the 1/2 cup field greens with a tiny pinch of salt (1/8 tsp). Set aside.

Brioche & Toasting

  1. 5

    Toast buns

    Split the brioche bun. Heat a skillet or griddle over medium heat. Spread 1 tsp butter on the cut sides of the bun and toast buttered sides until golden and lightly crisp, about 1–2 minutes. Keep warm.

Burger Patties & Cooking

  1. 6

    Form patty

    Gently form the 1/2 lb ground beef into a single patty about 3/4-inch thick, handling as little as possible. Make a shallow dimple in the center with your thumb to prevent doming. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

  2. 7

    Cook patty

    Heat a heavy skillet or cast iron over medium-high until very hot. Add 1 tsp olive oil and swirl. Place the patty in the pan and cook without moving for 4–5 minutes to develop a sear. Flip and cook an additional 3–5 minutes for medium (internal temperature ~ 140–145°F / 60–63°C). For well-done add 1–2 minutes. During the last 1–2 minutes of cooking, add your chosen cheese: place 1 slice cheddar or provolone on top and cover the pan briefly to melt; if using blue cheese, sprinkle 1 tbs crumbled blue on the patty and allow it to soften but not fully melt.

  3. 8

    Rest patty

    Remove the patty to a plate and let rest 3–4 minutes so juices redistribute.

Assemble Burger

  1. 9

    Build

    Spread about 1 tbs of the garlic aioli across the bottom bun. Place the rested cheesed patty on the aioli. Top the patty with the seared red onions (use about 1/4 cup), then add the tomato slices, and a small handful (about 1/2 cup) of field greens. Spread a thin layer of aioli on the inside of the top bun as well if desired, then close the burger.

  2. 10

    Serve

    Serve immediately while hot with fries or a side salad. For best texture, eat within 5–10 minutes so bun stays slightly crisp and patty remains juicy.

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