High Cheese
Saucier
So it's been a while since I posted something but I have been cooking a little. 
I actually came up with this idea from the short rib meatballs I made a while back. Although a simple Google search showed it's been done already. Maybe not my method but the idea was there.
So here's mine...kind of Bobby Flay-ish, which isn't my style at all, I just went with my thoughts. As usual, there's no measurements and you can sub anything you want.
For the short ribs, I browned them on all sides in a pan over high heat, then covered with a box of Swanson beef broth and a beer. I had to add a little more liquid to just cover so I added some water. Throw in some green onion and I added a New Mexico dried chile (don't know where I got that idea from?) lol. Let that sommer for a few hours until the meat is fall-off-the-bone done, 2 hours or so. Remove the ribs and reserve about 1-2 cups of the braising liquid. I always try to incorporate braising liquid to the recipe for added flavor. You'll see how I use it in a bit.
Now, I wanted to add moisture into the burger so I sauteed some minced shallot and mushroom (duxelles). I used one large shallot and about 5 medium sized button mushrooms. Just have a little more shroom than shallot. Add 1T butter, salt and pepper.
For the burger mix I used 1.5 pounds of 85% grgound beef, there were 4 large short ribs, the duxelles and I moistened the mixture up with the braising liquid.
The spread for the burgers is a roasted garlic chipotle mayo. While the ribs were braising I roasted a head of garlic with olive oil, salt, pepper and oregano. Squeeded out the garlic into a small food processor along with about a tablespoon of the chipotle and adobo and about a cup, cup and a half of mayo, salt and black pepper. Blend and store in the fridge.
I wasn't sure how well the burgers would hold up on the grill so I cooked them in a skillet. I had a baking sheet inside my grill which one burner was set to medum to keep them warm. At this point I added salt and pepper to the burgers.
I needed a cover.
When the burgers were cooked, I topped them with sliced cheddar and pepperjack cheese along with some pickled jalapenos and ran them under the broiler to melt. I used a fresh kaiser roll and some romaine, forgot the red onion, lol, and the mayo.
I actually came up with this idea from the short rib meatballs I made a while back. Although a simple Google search showed it's been done already. Maybe not my method but the idea was there.So here's mine...kind of Bobby Flay-ish, which isn't my style at all, I just went with my thoughts. As usual, there's no measurements and you can sub anything you want.
For the short ribs, I browned them on all sides in a pan over high heat, then covered with a box of Swanson beef broth and a beer. I had to add a little more liquid to just cover so I added some water. Throw in some green onion and I added a New Mexico dried chile (don't know where I got that idea from?) lol. Let that sommer for a few hours until the meat is fall-off-the-bone done, 2 hours or so. Remove the ribs and reserve about 1-2 cups of the braising liquid. I always try to incorporate braising liquid to the recipe for added flavor. You'll see how I use it in a bit.
Now, I wanted to add moisture into the burger so I sauteed some minced shallot and mushroom (duxelles). I used one large shallot and about 5 medium sized button mushrooms. Just have a little more shroom than shallot. Add 1T butter, salt and pepper.
For the burger mix I used 1.5 pounds of 85% grgound beef, there were 4 large short ribs, the duxelles and I moistened the mixture up with the braising liquid.
The spread for the burgers is a roasted garlic chipotle mayo. While the ribs were braising I roasted a head of garlic with olive oil, salt, pepper and oregano. Squeeded out the garlic into a small food processor along with about a tablespoon of the chipotle and adobo and about a cup, cup and a half of mayo, salt and black pepper. Blend and store in the fridge.
I wasn't sure how well the burgers would hold up on the grill so I cooked them in a skillet. I had a baking sheet inside my grill which one burner was set to medum to keep them warm. At this point I added salt and pepper to the burgers.
I needed a cover.
When the burgers were cooked, I topped them with sliced cheddar and pepperjack cheese along with some pickled jalapenos and ran them under the broiler to melt. I used a fresh kaiser roll and some romaine, forgot the red onion, lol, and the mayo.
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