Short Rib Burgers for Two
By Alli BerkeyPublished on June 17, 2019
Time
1 hour
Yield
Serves 2
Ingredients
Burger
1 pound boneless beef short ribs, trimmed and cut into ½-inch cubes½ teaspoon table salt ½ teaspoon pepper 1 teaspoon vegetable oil 2 hamburger buns, toasted and butteredSauce
¼ cup mayonnaise 1 scallion, minced1 tablespoon white miso 1 teaspoon rice vinegar ¼ teaspoon pepperBefore You Begin
Bone-in English-style beef short ribs can be used if boneless are unavailable. You will need to purchase 1½ pounds; be sure to remove all silverskin and excess fat next to the bone. While we prefer short ribs, 12 ounces of sirloin steak tips or chuck-eye roast can be substituted. (We use less of those cuts to start because there is less fat and gristle to discard.) If you'd like to top your burgers with cheese, do so right before covering the skillet in step 5.
Instructions
- For the burger: Distribute beef in even layer on large plate. Freeze until very firm and starting to harden around edges but still pliable, 25 to 35 minutes.
- For the sauce: Whisk all ingredients together in bowl.
- Pulse half of beef in food processor until ground into ⅙-inch pieces, about 20 pulses. Return ground beef to plate. Repeat with remaining beef. Pick through ground beef and discard any long strands of gristle or large chunks of fat (for short ribs, typically about 4 ounces).
- Divide beef in half and gently form into 2 patties, ¾ inch thick and about 4 inches in diameter. Patties should weigh roughly 6 ounces each. Sprinkle patties on both sides with salt and pepper, using spatula to flip patties.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Using spatula, transfer patties to skillet and cook, without moving them, for 3 minutes. Gently flip patties and continue to cook until well browned on second side, about 2 minutes longer. Off heat, cover and let sit until meat registers 125 degrees (for medium-rare), about 2 minutes. (For medium, let sit for 3 minutes to reach 130 to 135 degrees; for medium-well, let sit for 4 minutes to reach 140 to 145 degrees.) Transfer burgers to plate, tent with aluminum foil, and let rest for 5 minutes.
- Transfer burgers to bun bottoms, add sauce, and cap with bun tops. Serve.
Time
1 hourYield
Serves 2Ingredients
Burger
Sauce
Test Kitchen Techniques
Ingredients
Burger
Sauce
Test Kitchen Techniques
Ingredients
Burger
Sauce
Test Kitchen Techniques
Why This Recipe Works
To create a recipe for the ultimate burgers that could be served on a special occasion, we knew that grinding our own beef was a must. We chose boneless beef short ribs for their supremely beefy flavor and rich marbling. Cutting the meat into ½-inch pieces and briefly freezing it allowed the food processor to do the rest of the work of grinding the beef—no special equipment needed. A high-heat stovetop cooking technique gave us pub-style burgers with crusty exteriors and juicy interiors that were evenly rosy throughout. A tangy, savory scallion-miso mayonnaise was all that was needed to top off our ultimate burgers.
Before You Begin
Bone-in English-style beef short ribs can be used if boneless are unavailable. You will need to purchase 1½ pounds; be sure to remove all silverskin and excess fat next to the bone. While we prefer short ribs, 12 ounces of sirloin steak tips or chuck-eye roast can be substituted. (We use less of those cuts to start because there is less fat and gristle to discard.) If you'd like to top your burgers with cheese, do so right before covering the skillet in step 5.
Instructions
- For the burger: Distribute beef in even layer on large plate. Freeze until very firm and starting to harden around edges but still pliable, 25 to 35 minutes.
- For the sauce: Whisk all ingredients together in bowl.
- Pulse half of beef in food processor until ground into ⅙-inch pieces, about 20 pulses. Return ground beef to plate. Repeat with remaining beef. Pick through ground beef and discard any long strands of gristle or large chunks of fat (for short ribs, typically about 4 ounces).
- Divide beef in half and gently form into 2 patties, ¾ inch thick and about 4 inches in diameter. Patties should weigh roughly 6 ounces each. Sprinkle patties on both sides with salt and pepper, using spatula to flip patties.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Using spatula, transfer patties to skillet and cook, without moving them, for 3 minutes. Gently flip patties and continue to cook until well browned on second side, about 2 minutes longer. Off heat, cover and let sit until meat registers 125 degrees (for medium-rare), about 2 minutes. (For medium, let sit for 3 minutes to reach 130 to 135 degrees; for medium-well, let sit for 4 minutes to reach 140 to 145 degrees.) Transfer burgers to plate, tent with aluminum foil, and let rest for 5 minutes.
- Transfer burgers to bun bottoms, add sauce, and cap with bun tops. Serve.
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