The Big Short Rib Burger

Indulge this holiday weekend and enjoy this delicious juicy burger that won’t burst any financial bubbles (but may burst your gut).

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1 lb. Boneless Short Ribs, ground
Salt and Pepper, to taste
4 slices Sharp Cheddar Cheese
4 Potato Rolls
1 lb. Zucchini, spiraled
1/4 c. flour
Peanut or canola oil, for frying
1 tsp. dried Thyme
1 tsp. dried Rosemary
1 Tomato, cut into thick slices
1 head Bibb Lettuce
Red onion Jam: Recipe and directions can be found at Serious Eats.

In a large saucepan, cook your onion jam. In another pan, heat your oil (about an inch deep) until it reaches 350 degrees. Season and flour your zucchini before dropping into the oil and cooking for about three minutes (do this in small batches). Remove and drain, before seasoning with salt.

Form your ground meat into four burger patties. Generously season both sides of each burger with salt and pepper. Cook on the grill for 2-3 minutes on each side for medium-rare, longer for medium, medium-well or well-done. Immediately place the cheddar cheese on the burgers, allowing it to melt from the residual heat.

Assemble your burgers, placing the lettuce and a slice of tomato on the bottom half of the bun, followed by the burger, onion jam and zucchini strings and the top half of the bun before digging in.


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