Hop and hoisin braised short rib burger
Award winning short rib burger recipe
4
Serves
30 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Joshua Ross
This Asian-inspired burger packs mouthful after delicious mouthful of flavour. The recipe sees melt-in-your-mouth hoisin braised short rib paired with shiitake and cucumber pickles, herbs, crispy shallots and Yum Yum sauce in a milk bun.
Created Bellamys By Logan Brown for Wellington On A Plate's 'Burger Welly', this epic dish walked away with the title of 'Best Beef Burger 2021'.
We recommend prepping the short rib the day before and storing in the fridge overnight. This helps the meat to set so you can portion easily.
This Asian-inspired burger packs mouthful after delicious mouthful of flavour. The recipe sees melt-in-your-mouth hoisin braised short rib paired with shiitake and cucumber pickles, herbs, crispy shallots and Yum Yum sauce in a milk bun.
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Ingredients
Hop and hoisin braised short rib
2kg Quality Mark beef short ribs
120g hoisin sauce
50g fresh ginger
4 garlic cloves
2 whole star-anise
1 tsp Szechuan peppercorns
whole
150ml pale ale
100ml mirin
80ml soy sauce
1.5 litres chicken stock
2 whole cloves
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Pickled shiitake
150g shiitake mushrooms
trimmed
60g soy sauce
60g sherry vinegar
40g sugar
6g ground ginger
Cucumber pickles
100ml white wine
100ml white wine vinegar
70g sugar
400ml water
¼ cucumber
sliced into thin rounds
Burgers
4 burger buns
soft, ideally milk style bun
½ cup mint leaves
picked
½ cup fresh coriander leaves
picked
¼ cup Thai basil leaf
picked
½ cup mung bean sprouts
1 lime
1tsp grapeseed oil
¼ cup shallot
crispy and fried
½ cup mayonnaise
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Method
Prepping the short ribs
Cucumber pickles
Pickled shiitake
Making the burgers
1
I recommend getting this done the day before and storing in the fridge overnight. This helps the meat to set so you can portion easily.
2
Pre-heat the oven to 165°C.
3
Seal the beef ribs, then place into an oven proof dish heat the Hoisin, spices and liquids together, pour over the beef ribs.
4
Cover the dish and place in the oven. Braise slowly until tender, approx. 2.5 hours.
Start Timer
5
Allow the ribs to cool properly in the liquid around 1-2 hours.
Start Timer
6
Remove ribs and reduce the braise this can be reduced the day after.
