Gallery

roasttompizza.jpg chipizza.jpg mozzpizza.jpg sausbread.jpg ribs2.jpg pestopizza.jpg tomatopizza.jpg arugpizza.jpg porkbutsaus.jpg
Aug
27

Homeground Short Rib Hamburgers With Poblano, Bacon, Grilled Onion & Cheddar – Episode 77

By Patrick

So I wine drinking crotchety buddy of mine TimF from Chicago had mentioned a while back he did some burgers from ground shortrib meat and as I was strolling through the dead cow section I noticed some beautiful boneless shortribs and said what the heck. So I picked up a good selection and gleefully pranced home to grind some meat. I love grinding my own meat with the Kitchen Aid as you get better quality and safer conditions- I always soak my equipment….uhm meat grinder in a few tablespoons of bleach and a gallon of water before and after grinding.

Anyway these were some of the most juicy burgers ever and had a great flavor- Now will it replace my Sirloin grind on a permanent basis- maybe not but this was flat out great and definitely will be added to the rotation.

  • zonk

    If you put a piece of lettuce on the burger then removed
    the onion rings,
    the potato salad,
    the cheese,
    the bun,
    and the meat,
    then my doctor would let me eat that awesome, juicy burger.

    sob!!!

  • castello

    How was it? I want to see your face dripping with goodness. Real Cheese!

  • http://moyeboystoys.blogspot.com Michelle

    Castello is right…you’ve got to take a bite for us to see…followed with the orgasmic groans…(see the rose wine/goat cheese/fig episode, but add bacon and beef….yeah, baby!)

  • http://sheatashrecipes.blogspot.com geoff miller

    here is a recipe from cooks illustrated . I have used it many times and the mix of steak tips and short ribs works really well

    Makes 4 burgers. Published July 1, 2008. From Cook’s Illustrated.

    Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.

    INGREDIENTS
    10 ounces sirloin steak tips , cut into 1-inch chunks (see note)
    6 ounces beef short ribs (boneless), cut into 1-inch chunks
    Kosher salt and ground black pepper
    1 tablespoon unsalted butter
    4 hamburger buns , soft (see note)
    1/2 teaspoon vegetable oil
    4 slices American cheese
    Thinly sliced onion
    1 recipe Classic Burger Sauce (see related Serve With recipe)
    INSTRUCTIONS
    1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.

    2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.

    3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.

    4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.

    5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.

    6. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

  • Anonymous

    what’s up with your doctor?  sounds as if you’ve got a vegan instead of an MD … certainly nothing wrong with the onion, cheese and meat, though I suppose a case could be made against the bun and perhaps even the potato salad due to their starch content …

Archives