Beef Short Rib Burger with Whiskey-Onion Relish
- Cast iron skillet
- Medium skillet
- Mixing bowls
- 4-inch/10 cm ring mold
- Chef's knife
- Meat thermometer
INGREDIENTS
- 18 ounces/500 grams ground beef short ribs
- 18 ounces/500 grams ground beef short plate
- Salt and ground black pepper
- 1.5 ounces/40 grams goose fat, melted and cooled
- 6 brioche buns, split and toasted
Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon smooth Dijon mustard
- 3 confit garlic cloves, mashed
- ¼ cup cornichons in vinegar, finely chopped
Onion relish:
- 2 medium onions, finely chopped
- 3 tablespoons whiskey
- 2 tablespoons barbecue sauce
INSTRUCTIONS
- In a large bowl, gently mix the short rib and short plate with the cooled goose fat until just combined. Season lightly with kosher salt and black pepper. Using a 4-inch/10 cm ring mold, form 6 even patties (do not compact). Refrigerate 15 to 20 minutes to firm.
- Stir together the mayonnaise, Dijon, confit garlic, and cornichons until creamy. Cover and refrigerate.
- Set a medium skillet over medium heat. Add the onions and cook, stirring, until deep golden, 10 to 12 minutes. Add the whiskey and let it bubble for 30 seconds. Stir in the barbecue sauce and cook over low heat until glossy and caramelized, 5 to 7 minutes. Keep warm.
- Heat a cast-iron skillet or grill pan over medium-high until very hot. Sear the patties until well browned, about 3 to 4 minutes per side for medium (130° to 135°F/54° to 57°C); adjust to your preferred doneness. Let rest for 3 minutes.
- To assemble, spread sauce generously on the bottom bun, add a patty, spoon on a thick layer of onion relish, and cap with the top bun (spread with more sauce, if you like). Serve immediately.
FAQ
How do I keep the beef short rib burger juicy while cooking?
The most important factor is fat content. Ground short rib and short plate both have higher fat ratios than lean cuts, which helps retain moisture. Avoid overworking the meat when forming patties, since compacting the mixture too much can make the burger dense. Cooking over medium-high heat in a cast-iron skillet or grill pan gives a good sear without drying the inside. Letting the patty rest for a few minutes after cooking allows juices to redistribute evenly.
How should I season the burgers for the best flavor?
Coarse salt and freshly cracked black pepper are all you need directly on the patties before cooking. Additional flavors such as smoked paprika, garlic powder, or onion powder can be used sparingly, but heavy seasoning blends may overwhelm the natural taste of the short rib. The toppings—like caramelized onions, tangy sauce, and pickles—add complexity, so keeping the patty seasoning straightforward works best.
Can I prepare the beef short rib burger patties in advance?
Yes, just with a few guidelines. Shaping them a day ahead is convenient, but it’s important to store them in a single layer on a tray, covered tightly with plastic wrap. If stacking patties, separate them with parchment paper to prevent sticking. Refrigerate until ready to cook, ideally within 24 hours for freshness. For longer storage, patties can be frozen for up to three months. Freeze on a tray until solid, then transfer to freezer bags. Thaw overnight in the refrigerator before cooking to maintain texture and flavor.
What toppings pair best with this burger?
Caramelized onions with whiskey and barbecue sauce bring depth and sweetness, while chopped cornichons or pickles add sharpness and crunch. Creamy elements like mayonnaise or aioli provide richness that ties everything together. Fresh toppings such as crisp lettuce, tomato slices, or arugula can add brightness and texture. For cheese, sharp cheddar or Gruyère melt beautifully over the patty.
What is the ideal fat ratio for a beef short rib burger?
About 70 percent lean meat to 30 percent fat. Short rib and short plate naturally provide this balance, creating a burger that is rich, tender, and juicy without being greasy. If using different cuts, you may need to blend fattier portions like brisket or chuck with leaner cuts. Too little fat will make the patty dry, while too much will cause shrinkage and dripping.
Can I substitute another meat for short rib in this burger?
Ground chuck or brisket are good alternatives that still deliver richness. A mix of chuck and brisket with some added fat can come close to the taste of a beef short rib burger. If you prefer something leaner, sirloin can be used, but the result will be less juicy. For a twist, combining beef with lamb or pork adds another layer of flavor, though it shifts the recipe away from its original intent.
