HOW TO MAKE SHORT RIB BURGERS

The secret ingredient in any delicious, juicy burger is freshly ground meat. When you grind your own meat you can select your favorite cuts to create delectable signature burgers. Short ribs, which come from the beef chuck portion of the cow, bring a flavorful succulence to rib patties. Use the KitchenAid® Metal Food Grinder attachment to easily grind them with your own blend of seasonings for mouthwatering rib burgers.

Short ribs with vegetables on plate with bread Short ribs with vegetables on plate with bread

WHAT ARE SHORT RIBS?

Short ribs are the five short ribs that come from the flavorful chuck section (shoulder) of the cow, near the ribs. Although too short in length to be used for steaks, short ribs have a lot of great meat on them. Because they’re located close to both the chuck and rib sections, short ribs combine the rich, beefy taste of chuck with the delicious marbling of rib steaks.

Short ribs are commonly braised, stewed or slow cooked for fall off the bone beef ribs, but they can also be grilled, and of course, ground for comforting rib burgers.

SHORT RIB BURGERS RECIPE

Short rib burgers are juicy and delicious. They’re usually prepared with ground short ribs, and sometimes combined with other ground meats and seasonings. They can be flavored simply with salt and pepper, or enhanced with smokey spices and elevated with wine or cheese sauces. Sometimes beef short rib burgers are made by braising the ribs, slow and low, removing the meat from the bone and served on a bun.

PREP TIME

Chill the meat and food tray for at least 30 minutes before grinding. It will take about 10 minutes to grind and shape rib patties.

COOK TIME

6-7 minutes for medium rare

TOTAL TIME

46-50 minutes

TOOLS

  • KitchenAid® stand mixer

  • KitchenAid® Food Grinder attachment

  • Grill, grill pan, or cast iron skillet

  • Large chilled bowl

INGREDIENTS1

  • Short ribs, or a combination of short ribs and and another meat, like chuck

  • Seasonings like salt and pepper, garlic, cayenne, paprika, cumin, chili powder

  • Optional toppings can include cheese, avocado crema, wine sauce, aioli, grilled onion or onion rings, lettuce, tomato

  • Buns

  • Condiments
YIELDS2

The average burger patty is 4-6 ounces, a little bigger than a baseball, so plan on about a pound and a half of meat for 4 servings.

 

1 Exact ingredients will vary based on recipe
2 Exact yields will vary based on recipe

KitchenAid® stand mixer with meat grinder attachment grinding meat into bowl

STEP 1: GRIND MEAT

Grinding meat is easy when you use the KitchenAid® Metal Food Grinder attachment with the KitchenAid® stand mixer*. Simply place 1-inch cubes of chilled, trimmed meat and the seasonings of your choice in the chilled food tray of the grinder attachment fitted with the coarse grinding plate. Fattier meats, like short ribs, should only be ground once; grind meat into a chilled bowl.

 

*Sold separately

Ground meat patties and tomato, lettuce and onion

STEP 2: MAKE PATTIES

Loosely shape patties into discs approximately the size of the bun and about ¾-1 inch thick. Use a light hand; tightly packed patties will yield tougher burgers. Press a small indentation into the center of the burger to help produce a flat burger.

Ground meat patties on grill with grilled peppers

STEP 3: GRILL PATTIES

Salt and pepper patties and place seasoned side down on a preheated grill or grill pan, season side two after flipping. Cook for about 4 minutes on the first side, 2 minutes on the second side. Don’t give into the urge to press the patties down with a spatula; this will contribute to a tough burger. Plan on touching them just three times, rotate burgers once, about 2 minutes in, flip, then rotate once more. If adding cheese, cover and cook for about 1 minute more, until the cheese melts. A medium rare burger should have an internal temperature of 130ºF-135ºF; use a meat thermometer to check—resist the urge to cut into the patty. Place grilled patties on buns, top with your preferred toppings and serve.

 

Enjoy grilling year round with the KitchenAid® Smart Oven+ 30” Combination Oven with Powered Attachments. It comes with a grill attachment that minimizes smoke and eliminates the flares common on outdoor grills, and its advanced design heats evenly from edge to edge.

TIP: LET THE MEAT BE THE STAR

Resist the urge to overdo the seasonings, or the toppings. Stick to a few thoughtfully chosen toppings and a couple of condiments. The high-quality, freshly ground meat will do a lot of the “heavy lifting” for the flavors on its own.

KitchenAid® stand mixer and meat grinder attachment grinding meat into bowl with plate of short rib patties and meatballs KitchenAid® stand mixer and meat grinder attachment grinding meat into bowl with plate of short rib patties and meatballs

HOW DO YOU GRIND SHORT RIBS FOR BURGERS?

The easiest way to grind meat to produce consistent results for tender, juicy short ribs burgers is with a meat grinder like the KitchenAid® stand mixer fitted with the KitchenAid® Metal Food Grinder attachment*. Grind chilled meat and seasonings once with the coarse plate. 

A KitchenAid® food processor can also be used to mince meat for burgers. As you would with a meat grinder, chill and cube meat before processing. Pulse until meat is loose and tender. Overground meat will be pasty and dense and underground meat will be chunky and gristly.

* Sold separately

WHAT SIZE PLATE GRINDS HAMBURGERS?

A coarse grinding plate is optimal for ground short rib burger recipes. It will produce a loose, tender grind. You don’t want your grind to be too dense for short rib burgers, otherwise they could end up being tough. The KitchenAid® Metal Food Grinder comes with three plates—fine, medium and coarse for a variety of ground meats and other ground foods.

WHAT IS THE BEST MEAT COMBINATION FOR HAMBURGERS?

A delicious burger consists of two things: flavor and fat. Short ribs are prized for bringing both in one cut. The ideal fat percentage for hamburgers is between 15 and 20%. A combination of the fattier chuck (80-85%) and leaner sirloin (15-20%) is a popular meat combination. You can also pair pork or brisket with a leaner cut like sirloin to create a grind with a good fat to lean ratio.

Grill with grilled meats and vegetables Grill with grilled meats and vegetables

WHAT CAN YOU ADD TO BURGERS TO HOLD THEM TOGETHER?

Moisture helps hold burgers together. Some people will add eggs or beans as binders in burgers, but If you have the right percentage of fat in your burgers and you’re using freshly ground meat, these things will go a long way towards holding them together and make additional binders unnecessary. Chilling the meat before you grind it will not only make grinding easier, it will also help hold the patties together.

Finally, while you’re heating up the pan or grill, pop your burger patties in the fridge. This will help keep the fat in the burger as it’s cooking.

HOW DO YOU KNOW WHEN TO FLIP A BURGER?

When the juices begin to pool on the top of the burger—on the uncooked side— and the patty has started to form a brown crust on the bottom, it’s time to flip the burger. Cook for approximately 4 minutes total, for a rare burger and 6 minutes total for a medium-rare burger. Always cook meat according to guidelines provided by the USDA.

EXPLORE KITCHENAID® COOKING ESSENTIALS

Making a delicious, home ground burger, an essential item in any culinary arsenal, takes a little bit of easy-to-master artistry and a few great tools. The KitchenAid® Food Grinder Attachment, which comes with a large tray for larger batches, works with all KitchenAid® stand mixers* to grind a variety of meats. A KitchenAid® food processor, which has the power to chop, shred, slice, knead, mix and puree everything from fresh veggies to cheeses, doughs, sauces, salsa—and so much more—is another great addition to any kitchen.

*Sold separately

EXPLORE MORE COOKING TIPS WITH KITCHENAID BRAND

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