Short Rib Burger Food

SHORT RIB BURGER

Steps:

• Place the short ribs, plate ribs and osso buco in a large ovenproof dish. Pour the Red Wine Marinade over the meats. Turn the meats to coat with marinade. Cover the dish and put in the fridge for 12 to 36 hours.
• When ready to cook, preheat the oven to 275 degrees F.
• Turn the meats again to coat with the marinade, then wrap the dish in foil or cover with a lid. Braise the meats for 4 to 4 1/2 hours. The meats should be very tender. Remove the foil or lid and allow the meats to cool to room temperature.
• Preheat the oven to 400 degrees F.
• Using your hands, remove the bones and any large pieces of fat from the meats. Using your hands and a knife, shred and chop the meats into bite-sized pieces. Put the meats into a mixing bowl. Add the ground beef to the bowl with the braised meats.
• Toast the peppercorns on the stovetop in a dry saute pan over medium heat for about 2 minutes. Let the peppercorns cool. Put the peppercorns and rosemary in a spice grinder and grind. Add the pepper and rosemary to the mixing bowl with the meats.
• Using your hands, gently mix the beef and spices together to form a uniform blend. Form the meat into about 12 burger patties. Cook the patties on a grill or saute in a heavy skillet over medium-high heat, 3 to 4 minutes per side.
• Remove the core from the lettuce and cut as thinly as you can. Remove cores from the tomatoes and cut crosswise into slices about 1/2 inch thick.
• Put burger buns cut-side down on a sheet tray and bake for about 4 minutes. Remove the buns from the tray and open them to assemble the burgers.
• On bottom buns, put a generous spread of mayonnaise and 2 slices of tomato. On top buns, spread about 1 teaspoon of brown mustard and about 1 tablespoon of Pigwich BBQ Sauce/Tomato Jam. Place the patties on bottom buns, top with shredded iceberg lettuce and top buns.
• Combine the wine, onion, garlic, thyme, rosemary, salt, vegetable oil and stock in a large heavy pot. Bring to a simmer and simmer for about 20 minutes. Remove from the heat. Cool to room temperature. Strain the marinade. Chill until ready to use.
• Core and chop the tomatoes. Slice the lemon into 1/2-inch-thick slices. Roughly chop the jalapeno (keep the seeds in). Tie the cinnamon sticks up with kitchen twine.
• Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, sugar, vinegar, lime juice, molasses and ginger in a large, heavy-bottomed pot. Tie the end of the cinnamon stick string to the handle of the pot. Bring the mixture to a simmer and turn the heat to medium-low. Cook for about 40 minutes, until about a quarter of the liquid has evaporated.
• Remove from the heat. Remove the cinnamon sticks. Allow the jam to cool to room temp. Use a stick blender or stand blender to puree the jam to the desired consistency.

SHORT RIB, BACON AND EGG BURGERS

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.

SHORT RIB BURGERS FOR TWO

Steps:

• 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 1/6-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 (may be about 4 ounces of discard.).
• Divide beef in half and gently form into 2 patties, 3/4-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 with sauce.