Shortrib Burger Recipes

SHORT RIB BURGER

Short Rib Burger image

Provided by Food Network

Time 18h30m

Yield 12 servings

Number Of Ingredients 34

Ingredients

2 pounds beef short ribs
1 pound beef plate ribs
1 pound beef osso buco (shank)
4 cups Red Wine Marinade, recipe follows
1 1/2 pounds ground beef (chuck)
1 tablespoon black peppercorns
1 tablespoon fresh rosemary leaves
1 head iceberg lettuce
3 large ripe red tomatoes
12 burger buns
Mayonnaise, as needed
Brown mustard, as needed
Pigwich BBQ Sauce/Tomato Jam, recipe follows
1 bottle (750 milliliters) red wine (Cabernet, Merlot or Zinfandel)
1 large yellow onion, peeled and thinly sliced
8 cloves garlic, thinly sliced
2 sprigs fresh thyme
2 sprigs fresh rosemary
3/4 cup sea salt
1/3 cup vegetable oil
3 cups chicken or beef stock
2 pounds Roma tomatoes
1 lemon
1 jalapeno
2 whole cinnamon sticks
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 cups brown sugar
1 cup white vinegar
1/4 cup lime juice
2 tablespoons molasses
1/4 cup chopped fresh ginger root

Steps:

Place the short ribs, plate ribs and osso buco in a large ovenproof dish. Pour the Red Wine Marinade over the meats. Turn the meats to coat with marinade. Cover the dish and put in the fridge for 12 to 36 hours.
When ready to cook, preheat the oven to 275 degrees F.
Turn the meats again to coat with the marinade, then wrap the dish in foil or cover with a lid. Braise the meats for 4 to 4 1/2 hours. The meats should be very tender. Remove the foil or lid and allow the meats to cool to room temperature.
Preheat the oven to 400 degrees F.
Using your hands, remove the bones and any large pieces of fat from the meats. Using your hands and a knife, shred and chop the meats into bite-sized pieces. Put the meats into a mixing bowl. Add the ground beef to the bowl with the braised meats.
Toast the peppercorns on the stovetop in a dry saute pan over medium heat for about 2 minutes. Let the peppercorns cool. Put the peppercorns and rosemary in a spice grinder and grind. Add the pepper and rosemary to the mixing bowl with the meats.
Using your hands, gently mix the beef and spices together to form a uniform blend. Form the meat into about 12 burger patties. Cook the patties on a grill or saute in a heavy skillet over medium-high heat, 3 to 4 minutes per side.
Remove the core from the lettuce and cut as thinly as you can. Remove cores from the tomatoes and cut crosswise into slices about 1/2 inch thick.
Put burger buns cut-side down on a sheet tray and bake for about 4 minutes. Remove the buns from the tray and open them to assemble the burgers.
On bottom buns, put a generous spread of mayonnaise and 2 slices of tomato. On top buns, spread about 1 teaspoon of brown mustard and about 1 tablespoon of Pigwich BBQ Sauce/Tomato Jam. Place the patties on bottom buns, top with shredded iceberg lettuce and top buns.
Combine the wine, onion, garlic, thyme, rosemary, salt, vegetable oil and stock in a large heavy pot. Bring to a simmer and simmer for about 20 minutes. Remove from the heat. Cool to room temperature. Strain the marinade. Chill until ready to use.
Core and chop the tomatoes. Slice the lemon into 1/2-inch-thick slices. Roughly chop the jalapeno (keep the seeds in). Tie the cinnamon sticks up with kitchen twine.
Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, sugar, vinegar, lime juice, molasses and ginger in a large, heavy-bottomed pot. Tie the end of the cinnamon stick string to the handle of the pot. Bring the mixture to a simmer and turn the heat to medium-low. Cook for about 40 minutes, until about a quarter of the liquid has evaporated.
Remove from the heat. Remove the cinnamon sticks. Allow the jam to cool to room temp. Use a stick blender or stand blender to puree the jam to the desired consistency.

SMASH BURGERS

Smash Burgers image

Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

Steps:

Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

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