Blacker Hall Short Rib Burgers

PREP TIME:  20 MINS  |  COOKING TIME:  10 MINS

WHY THEY ARE SO GOOD...

Our short rib burgers are 100% short rib/brisket/chuck, made using the very best local beef reared by us on our family farm!

The cut of meat we use is selected for fat marbling and flavour, this is why it is special!

No seasoning or binder added to these burgers, just 100% meat so just like our steak, seasoning must be added when cooking!

COOKING THE PERFECT SHORT RIB BURGER:

1. Remove from the fridge 10mins before cooking to bring the meat to room temp

2. Get a flat frying pan nice and hot

3. Season the burger just before cooking liberally with good quality salt (we use maldon sea salt flakes)

4. Smash / squash the burger with a spatula onto the pan to flatten it and get lots of crispy flavour

5. Don’t touch it! Leave it for 2-3 mins to do it’s thing then flip and cook on the other side for another 2-3 mins (internal temp of 70 degrees) and don’t squash it again as it’ll squeeze all juice out!

6. Season liberally with fresh cracked black pepper and leave to rest for a few mins in the pan juices on a plate

7. Finish your burger with whatever you like; bacon, cheese, BBQ sauce, ketchup, gherkins or onion. 

TOP TIP:

If you're feeling adventurous whilst cooking you can play about with adding garlic and herbs, chilli flakes, or different types of pepper or steak seasoning to create different flavours.