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Short Rib Burgers with Lemongrass and Fennel Slaw Recipe on Girlcarnivore.com

Short Rib Burgers with Lemongrass and Fennel Slaw

Add a whole world of flavor to your next burger by creating your own grind with short rib and chuck and then stacking on a fresh lemongrass slaw and spicy gochujang mayo!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 8
Calories 283kcal


For the Burger

For the Lemongrass Fennel Slaw

  • 1 small head cabbage finely chopped
  • 1 carrot julienned
  • ½ red onion sliced
  • 1 small fennel bulb top and bottom removed, sliced
  • 1 tablespoon lemongrass paste
  • 1 tablespoon brown sugar
  • ¼ cup apple cider vinegar
  • Salt and pepper

For the Gochujang Mayo

For Assembly

  • Burger buns
  • Gochujang mayo
  • Arugula
  • Short rib burgers
  • Lemongrass Fennel Slaw


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.



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.


Calories: 283kcal | Carbohydrates: 14g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 181mg | Potassium: 748mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1465IU | Vitamin C: 46.9mg | Calcium: 109mg | Iron: 3.7mg