How to Cook a Beef Short Rib Burger

Move over the McRib, this is how you do it.

This burger is inspired by the burger from Big Papas Food Truck in Sydney.

For the rub we are keeping it simple, 1-part salt to 1-part black pepper.

Mix together.

Coat with the rub and make sure you cover all sides.

These are ready to hit the BBQ.

I’m using apple wood.

Have the BBQ sitting at 265f or 130c before placing the beef checks opposite the charcoal.

Cover with the lid and smoke 3 to 4 hours.

Setup either a mincer or food processor with the cutting blades.

I’m using chuck beef; I find it has great flavour for a burger.

Mince the chuck beef.

I like my burgers to have a fat ratio of 70% meat to 30% fat, this will give you juicy, tender burgers.

Now the beef is minced, take a hand full and mold them into patties.

I can’t stress enough how much better burgers are if you make your patty’s from scratch.

Place them in the fridge for half an hour just to firm up.

Wrap with foil before place back on the bbq for another 2 hours.

After a total of 5 to 6 hours take the ribs off the bbq and let them rest for at least half an hour.

In a bowl add:

• 1/2 cup mayonnaise

• 1/4 BBQ Sauce

Mix together.

Fry off some bacon until it’s nice and crispy.

If you want to make your own bacon, you’ll find our homemade bacon recipe on the channel.

Take the bacon off and set one side.

Make sure to rotate the patty minute.

Cook for 2 minutes before flipping.

Place on top a couple of slices of cheese.

Next, place your buns on to toast.

Once the patties and cheese have melted together, remove from the grill.

Look at that beautiful smoke ring.

Start by spoon sauce onto the top and bottom buns.

Two slices of pickles.

Two pieces of bacon.

Top with the patties.

Finally, a beef rib.

This thing is insane!

It’s a little tricky to eat but hell does it taste amazing.