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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

Joshua Ross

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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Burger,

Beef,

Special Occasion & Entertaining,

Ingredients

Hop and Hoisin Braised Short Rib

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2kg quality mark beef short ribs

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120g hoisin sauce

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50g fresh ginger

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4 garlic cloves

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2 whole star-anise

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1 tsp Szechuan peppercorn

whole

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150ml pale ale

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100ml mirin

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80ml soy sauce

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1.5 litres chicken stock

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2 whole cloves

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Pickled Shiitake

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150g shiitake mushrooms

trimmed

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60g soy sauce

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60g sherry vinegar

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40g sugar

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6g ground ginger

Cucumber Pickles

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100ml white wine

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100ml white wine vinegar

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70g sugar

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400ml water

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¼ cucumber

sliced into thin rounds

Burgers

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4 burger buns

soft, ideally milk style bun

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½ cup fresh mint leaves

picked

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½ cup fresh coriander leaves

picked

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¼ cup Thai basil leaf

picked

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½ cup mung bean sprouts

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1 lime

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1tsp grapeseed oil

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¼ cup shallot

crispy and fried

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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.

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5

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

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6

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

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