| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 6 burgers |
Ingredients
- 2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 12 slices white American cheese
- Unsalted butter, at room temperature, for buttering the buns
- 6 fresh pretzel buns, split
- Sliced pickled jalapenos, for topping
- DijOli, recipe follows
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 2 tablespoons stone-ground mustard
- 1 tablespoon honey
- 1/2 clove garlic, grated on a rasp grater
- Kosher salt and freshly ground black pepper
Instructions
- Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.
- Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
- Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.
- In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.
- Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.
- Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.
- Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1034 |
| Total Fat | 86 g |
| Saturated Fat | 35 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 35 g |
| Cholesterol | 158 mg |
| Sodium | 1088 mg |
Reviews
Made this today. Had my butcher debone and grind the ribs. This was the BEST burger I have ever eaten, and my husband agreed. I don’t think I will ever make a burger any other way.
Made these today for the 4th-delicious!
We made these and they’re The Best burgers ever! Used our coarse grinder attachment on the Kitchen aid & it was the perfect meat to fat ratio. Couldn’t find d pretzel buns, but used good quality hamburger buns. The DinOli is absolutely delish as well. These burgers were so good, we reheated 2 patties for breakfast & put an over medium egg over each. Yum! Thanks, Jeff. Another winning recipe!
I made this minus the pretzel buns because I couldn’t find them. I can see how it would taste good on that type of bread. I have extra dijoli sauce, which I want to try on grilled chicken. I loved everything about this and will definitely make it again. The honey balanced everything without being too sweet tasting.
Thanks, Jeff and Katie. This reminded me that the best burger I’d made was with short rib meat that I asked the butcher to grind. Next time (because of your comment), I’ll ask to have the bones to bring home!