Add a whole world of flavor to your next burger recipe by creating your own grind with short rib and chuck and then stacking on a fresh lemongrass slaw and spicy gochujang mayo!
Table of Contents
- Save This Recipe ✉️
- What Is a Short Rib Burger?
- Short Rib Burger Ingredients
- How to Make the Ultimate Short Rib Burger
- Girl Carnivore Expert Tips for Grilling Burgers
- What to Serve With Short Rib Burgers
- Leftovers & Reheating
- More Mouthwatering Burger Recipes
- Save This Recipe ✉️
- Short Rib Burgers Recipe Recipe
- FAQs
You want to know what’s the best of both worlds? Short ribs and burgers. What better way to enjoy these meaty delights than by mastering how to grill burgers with a homemade all-beef patty out of ground short rib!
We love mixing two foods that are already amazing on their own and then mashing them together to make a completely unique fusion that will knock your socks off. We’ve done it with many of our burgers like fajita burgers, brunch burgers, surf and turf burgers, and now these short rib burgers. If you’re ready to dive into a one-of-a-kind burger experience, keep reading.
What Is a Short Rib Burger?
It’s basically the king of all burgers! Instead of regular ground beef, this recipe uses a blend of ground chuck and short rib for homemade ground beef patties.
Short rib is a cut of meat from the cow’s chuck primal, near the ribs. It’s known for being super flavorful and marbled with fat, which translates into juicy, decadent burgers. It’s like a regular burger on steroids – it’s got intense beefy taste and a melt-in-your-mouth texture.
Then, we, of course, had to add lemongrass fennel slaw and gochugang mayo because we don’t do the bare minimum around here. The slaw is bright and fresh, cutting through the richness of the burger. The mayo adds a slight kick of heat to round everything out. The result? A restaurant-worthy burger that puts your local burger joint to shame.
Short Rib Burger Ingredients
The Ground short rib Burger patty
- Chuck cubed, and Short ribs cubed: This is the base of your burger. Aim for even 1-inch cubes when trimming the meat. The chuck portion provides a nice meaty texture, while the short ribs add beefy, indulgent flavor and a high fat content for a more luxurious burger experience. Brisket is also a great choice to add in if you have any leftover.
- Soy ginger Cuisinart seasoning mix: This pre-made mix adds a savory and slightly sweet flavor profile with hints of soy sauce and ginger. It’s a shortcut to adding depth without having to measure out individual spices. However, you can use your own Asian spice blend if you prefer.
- Worcestershire sauce: This adds a complex savory layer with umami flavor. It’s a common secret weapon in flavorful burger recipes for a reason!
- Shallot: Shallots are like milder onions, adding a subtle oniony bite without overpowering the other flavors.
- Salt and pepper: These essential spices enhance all the other flavors in the burger.
The Lemongrass Fennel Slaw
- Cabbage, Carrot, Red onion, Fennel bulb: This is the crunchy and refreshing slaw that goes on top of the burger. The combination of cabbage, carrot, and onion adds a nice texture and freshness to balance the richness of the burger.
- Lemongrass paste: This ingredient adds a unique citrusy and slightly floral aroma to the slaw. It’s a common Asian flavor that compliments the beef nicely.
- Brown sugar: A touch of sweetness helps balance the acidity of the apple cider vinegar and the sharpness of the vegetables.
- Apple cider vinegar: This adds a necessary tang to cut through the richness of the burger and the sweetness of the brown sugar.
- Salt and pepper
The Gochujang Mayo
We love homemade mayo to add flavor to a dish. See our guide on how to make aioli to get creative with flavors in your kitchen.
- Mayo: This creamy base provides a cool and contrasting texture to the burger.
- Gochujang paste: This Korean chili paste adds a spicy kick and a savory depth of flavor to the mayo. You can adjust the amount depending on how much heat you like.
Assembly
- Burger buns: These hold all the delicious ingredients together!
- Arugula: This peppery green adds a fresh, slightly bitter taste that cuts through the richness of the burger.
- Short rib burgers
- Lemongrass fennel slaw
How to Make the Ultimate Short Rib Burger
- Grind the meat: Toss the chuck and short rib in your grinder for a uniform blend.
- Shape: Mix the seasoning mix, Worcestershire sauce, shallot, salt, and pepper. Form patties from the burger mix, dimpling the center to make an indentation with your thumb. Season with extra salt, if desired.
- Cook: Preheat your griddle to high heat, then reduce to medium-low. Oil the griddle and cook patties for 4-6 minutes per side, covered, until a crust forms and they reach your desired level of doneness. Place patties on a plate and let them rest while you make the slaw and mayo. If you dont’ have a griddle, this burger recipe can be cooked over medium-high heat in a cast iron skillet or on a traditional grill.
- Slaw: Toss cabbage, carrot, fennel, and onion. In a separate bowl, whisk lemongrass paste, brown sugar, and vinegar. Pour over the cabbage mix and toss. Let it sit for a few minutes, then season with a pinch of salt and black pepper to taste.
- Mayo: In a small bowl, whisk together mayo and gochujang sauce (adjust for spice preference).
- Assemble: Spread gochujang mayo on the bottom bun. Top with arugula, then the patty, and finish with a pile of slaw and pickles if you have them. Pop on the top bun and enjoy!
Girl Carnivore Expert Tips for Grilling Burgers
- We grind our own burger patties for this recipe, so you’ll want to make sure you have a meat grinder handy. If not, see the FAQ section.
- If using a meat grinder, freeze your meat grinder attachments for at least 30 minutes before grinding.
- Always work with cold meat to make sure the fat doesn’t get too warm while grinding. This causes it to stick and clump inside of the grinder and doesn’t produce a good burger texture.
- Use a meat thermometer to check the internal temperature of your burgers. Remember, ground beef is cook when it reaches an internal temp of 165 degrees F, according to the USDA.
- We show this burger being griddle grilled on the Cuisinart 360 Griddle Grill Center. To learn more about the grill and how to season it for perfect griddle burgers, read our in-depth review.
What to Serve With Short Rib Burgers
The classic combo of a burger and fries is always a good choice. You can keep things luxurious with some duck fat fries or beef tallow fries for even more decadence. Want to keep things a little lighter? Pair your burgers with some air fryer corn on the cob or air fryer vegetables.
Leftovers & Reheating
Store the burger patties in the fridge for up to 3 days, the slaw for up to 5 days, and the mayo for 1-2 weeks. If you want, you can freeze the patties for up to 4 months. Make sure they thaw in the fridge before reheating.
To reheat, place a large skillet over medium heat. Place the patties in the skillet for a few minutes until warm.
More Mouthwatering Burger Recipes
Recipes With Pork
Grilled Ground Pork Burgers with Hatch Chiles
Beef Recipes
Garlic Butter Bacon Cheeseburger
Ground Beef
Griddle Burger
The juicy, melt-in-your-mouth patty, the cool and crunchy slaw, and the spicy kick from the mayo is just what you need for the perfect burger. Trust us, this recipe is a winner.
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Short Rib Burgers Recipe
Ingredients
For the Burger
- 1 lbs chuck cubed
- 1 lbs short ribs cubed
- 1 tbsp Soy Ginger Cuisinart Seasoning Mix
- 1 tbsp Worcestershire sauce
- 1 shallot minced
- Salt and pepper
For the Lemongrass Fennel Slaw
- 1 small head cabbage finely chopped
- 1 carrot julienned
- 1/2 red onion sliced
- 1 small fennel bulb top and bottom removed, sliced
- 1 tbsp lemongrass paste
- 1 tbsp brown sugar
- ¼ cup apple cider vinegar
- Salt and pepper
For the Gochujang Mayo
- ¼ cup mayo
- 1-2 tbsp gochujang paste
For Assembly
- Burger buns
- Gochujang mayo
- Arugula
- Short rib burgers
- Lemongrass Fennel Slaw
Instructions
To make the burger grind:
- Grind the chuck and short rib with your meat grinder thoroughly.
To make the burger patties:
- Combine the Soy Ginger Cuisinart Seasoning Mix, Worcestershire sauce, minced shallot, and salt and pepper. Using your hands, mix to combine.
- Form into even patties, dimpling in the center. Season both sides with additional salt, if desired.
- Preheat the griddle to high heat.
- Rub with oil.
- Reduce the heat to medium-low.
- Add the patties and cover, cooking for 4 to 6 minutes until a nice crust forms.
- Using the spatula, flip and cover, allowing the burgers to cook through.
- Carefully remove from heat and allow to rest while building your burger.
Meanwhile, make the Lemongrass Fennel Slaw:
- Combine the cabbage, carrot, fennel and onion in a large bowl. Season with salt
- Whisk the lemongrass, brown sugar and apple cider vinegar together in a bowl and pour over the cabbage mix.
- Toss to combine completely.
- Allow to sit for a few minutes before tasting. Toss, taste, and add salt if needed.
To make the gochujang mayo:
- Whisk the mayo and gochujang sauce together in a small bowl.
To assemble the burgers:
- Arrange the burger buns with the tops removed.
- Slather the gochujang mayo over the bottom
- Pile the arugala on top of the mayo mix
- Add a short rib grilled patty and a pile of lemongrass fennel slaw.
- Top with the remaining bun topper and serve hot.
Video
Notes
Nutrition
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FAQs
No worries! We recommend asking your butcher to run your meat through the grinder for you. However, you can use a food processor in a pinch, but it might take a little extra work to get the meat finely ground like a meat grinder. If using a food processor, pulse each cut of meat on its own then mix them by hand together for the slightest possible patty.
Yes! If you don’t have a griddle or grill, no worries. A cast iron skillet or even a grill pan would work perfectly for this recipe.
Ground short rib burgers have a big beefy flavor because the meat comes from the chuck area of the cow.
Nope! You can keep things simple with just the burger, lettuce, slices of tomato, and good old-fashioned American cheese. Serve it with some sides, or make your own slaw and dipping sauce. It’s totally up to you!
Yes. and No. The short rib is cut from the chuck primal but is a different cut than a chuck roast when you are buying them at the market.
Burgers look relish! Iwant an EVO grill but it is way out of my budget. I’ve been eyeing the Cuisinart 360 because they look similar. Can the Cuisinart get hot enough to be able to simmer a pot on top?
Hi Mari, I am not sure it will totally test a pot of water on the griddle top for you. I have used it to keep pots warm, but I am now curious myself. Let ya know!
I never thought to pre-season my griddle, thanks for the tip
You can beat a good burger withe some fresh crunchy slaw.
This sounds really delicious especially the lemongrass slaw
I’ve been in the market for a griddle lately, because I think it would be a great addition to my current equipment! I’ll need to look into this one!
The fennel slaw sounds interesting and a good way of getting sneaky nutrients in! Great for BBQs!
I am drooling over this recipe. Can’t imagine how delicious it will be to taste.
This sounds delish! I’m saving it to my board!
Wow, I have never tried this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!