Best Short Rib Burger Recipes

Short Rib, Bacon and Egg Burgers image

Provided by Robert Irvine : Food Network

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 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.