Hubert Keller’s Signature Short Rib Burger

SOURCE: Hubert Keller (adapted by Chef Derek Bergemann)

YIELD: 4 burgers


Braised Ohio Short Ribs
2 lbs Bluescreek Farm bone-in short ribs
1 Tbsp olive oil
Sea salt and freshly ground black pepper
1/2 cup yellow onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 garlic cloves, finely chopped
1 cup Columbus Brewing Company Spring Lager
1 bay leaf
2 tsp fresh thyme
1/2 tsp ground coriander
1 tomato, cut into 6 wedges
3 cups chicken or beef broth

Ohio Short Rib Stuffed Burgers
1/2 lb shredded Braised Short Ribs
2 Tbsp cilantro, finely chopped
1.5 lb ground Bluescreek Farm New York strip steak
2 Tbsp olive oil, plus more for brushing
Sea salt and freshly ground black pepper
4 Lucky Cat Bakery pretzel rolls
1/2 cup reserved braising liquid
6 oz Lucky Penny Farm Chevre goat cheese
4 large leaves butter lettuce
1 heirloom tomato, thinly sliced

Wild Ohio Mead Pickled Onions
1 yellow onion, sliced thin
1 tsp whole black peppercorns
1/2 tsp whole coriander seeds
1 cup Brothers Drake Wild Ohio Mead
1/4 cup Honeyrun Farm honey
1/2 cup white balsamic vinegar

To make the short ribs:
In a dutch oven, heat olive oil over medium high heat until hot. Season meat with salt and pepper and brown it all over. Remove the meat to a plate and discard all but 1 tablespoon of fat in pan. Soften onions in the pan over medium heat. Add carrot, celery, garlic and cook until all vegetables have colored. Add lager and bring to a boil over high heat, stirring and scraping sides of pan. Return meat to pan with bay leaf, thyme, coriander, and tomato. Cook until lager is reduced by half and add stock. Cover and simmer on low for 2 to 3 hours and let cool for 1 hour. Pick out meat and shred into a bowl, adding 1/4 cup of sauce to the bowl. Reserve braising liquid.

To make the burgers:
Toss short ribs in bowl with cilantro. Divide into 8 even patties. Arrange 2 tablespoons of short ribs in the center of each of the 4 patties and top with the remaining 4 patties. Pinch edges closed around the stuffing and shape patties into about 1 inch thick. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the meat on both sides with salt and pepper. Cook burgers in skillet, turning once or twice until desired doneness. In the last minute of cooking, top with cheese and toast buns with olive oil. Prior to serving, brush bun bottoms with braising liquid. To make pickled onions:
Tie peppercorns and coriander seeds in cheese cloth. In nonreactive saucepan over medium-high heat, bring vinegar, mead, and spices to a boil. Add onion and simmer uncovered for 10-15 minutes. Cool 2 hours before using.

To read Chef Hubert Keller's burger tips, click here.

Recipe source: WOSU Public Media Chefs in the City event program

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