Hop and hoisin braised short rib burger

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.

Pre-heat the oven to 165°C.

Seal the beef ribs, then place into an oven proof dish heat the Hoisin, spices and liquids together, pour over the beef ribs.

Cover the dish and place in the oven. Braise slowly until tender, approx. 2.5 hours.

Allow the ribs to cool properly in the liquid around 1-2 hours.

Remove ribs and reduce the braise this can be reduced the day after.

Combine all the cucumber pickle ingredients except the cucumber and bring to the simmer until the sugar has dissolved. Then allow it to cool.

Slice cucumber, then cover with the pickling liquid, and refrigerate for at least 1 hour

As with the short ribs, it's best to do this the day before.

Place the soy, sherry, sugar and ginger in a pot and bring to a simmer.

Then add shiitake mushrooms cover and cook for approximately 15 minutes until cooked right through then leave to cool.

Top up with a little water during cooking if too much liquid evaporates.

Then ideally leave overnight in the fridge to pickle fully.

Place the short rib portions into an oven proof dish pour over the reduced braise and heat/glaze in the oven at 180 degrees for 15-20 min basting it with the braise every 4 minutes or so.

While heating, combine the mint, coriander, Thai basil and bean sprouts in a mixing bowl toss together and dress with juice of 1 lime and 1 tsp of grapeseed oil.

Cut the burger buns in half butter and toast both sides, spread the bottom and top bun with a tbsp of mayo each.

Place 5-6 slices of the shiitake on the bottom bun.

Put 3-4 slices of the short rib on top.

Sprinkle with crispy shallots top with 3 slices of cucumber a handful of the salad and finish with the top bun.

All finished and ready to eat!