The weather is getting warmer and that means grilling weather. Let’s be serious, I eat things from the grill all year long, but the summer is when it happens a lot more often. But since it is getting to be grill weather, I thought I’d share photos of when I made these short rib burgers last summer. The recipe is from The Kitchen and I used the exact recipe. From grinding my own meat with the short ribs and a food processor down to the DijOli sauce – I followed the recipe. So click on the link above for the exact recipe! The only thing I changed was grilling the burgers outside instead of cooking them on a griddle like in the recipe.
First, you take the short rib chunks and lay them out on a baking sheet. You need to freeze these until they’re firm around the edges, but still pliable. This will depend on how thick your short ribs are and your freezer. Mine takes about 25 minutes.
Then, you pulse the meat in the food processor until it’s all ground up. Next, I form them in to patties and I use plastic wrap to help get them nice and even and flat. This is the point in the recipe where you cook the patties on a griddle. But we grilled them instead.
While the meat preparation was going on, I also had to make the DijOli sauce. I’m pretty sure Jeff from The Kitchen made this sauce up, but it’s delicious so I’m glad I made it to go on this burger. The sauce is made from mayonnaise, honey, stone ground mustard, dijon mustard, garlic, salt & pepper.
The burgers are pretty good, but grounding up your own meat is a lot of work! I wouldn’t make this my go-to burger recipe as it has a lot of steps, but it’s definitely good enough to make every once in a while – when you’ve got the time to do all the steps!