Short Rib Burgers For Two Recipes

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SHORT RIB, BACON AND EGG BURGERS



Short Rib, Bacon and Egg Burgers image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 8

2 pounds ground short rib
1 tablespoon mixed salt and black pepper
Butter, softened, for toasting
4 buns, 1/4-inch thick
1 tablespoon grapeseed oil
4 eggs
8 bacon slices, fried semi crisp
4 tomato slices

Steps:

  • In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process. Cook the burgers until the internal temperature reaches 140 degrees F for medium.
  • For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers). Then spread butter on both sides of the interior of the buns. Toast the buns until browned, 1 to 2 minutes.
  • Finally, heat the oil in a saute pan over high heat. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.
  • To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top. Repeat with the remaining ingredients.

SHORTRIB BURGER



Shortrib Burger image

Provided by Guy Fieri

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 13

5 pounds boneless beef short ribs
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/2 cup tomato paste
1 1/2 cups red wine
4 cups chicken broth
1 cup balsamic vinegar
1 teaspoon black peppercorns
5 cloves garlic
3 bay leaves
3 sprigs fresh thyme
Buns, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a pan over medium-high heat until hot, and then sear the ribs on all sides. Remove and set aside. Add the celery, carrots and onions and cook until caramelized, and then stir in the tomato paste and cook for 5 minutes. Pour in the wine to deglaze, scraping up the browned bits, and cook for 10 minutes. Add the broth and balsamic vinegar and bring to a boil. Pour over the ribs in a baking dish or roasting pan with the peppercorns, garlic, bay leaves and thyme and cover with foil. Bake for 4 hours.
  • Pull the meat off the bones and serve on buns.

SHORT RIB BURGER



Short Rib Burger image

Provided by Food Network

Categories     main-dish

Time 18h30m

Yield 12 servings

Number Of Ingredients 34

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.

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