The Spilled Milk Burger (recipe from Episode 24)

THE SPILLED MILK BURGER

We like a 6-ounce burger, but you lose a little meat to the grinder, so we’ve specified a little extra meat. It’s unusual to find boneless short ribs for sale, so buy English-cut short ribs bone-in and cut them off the bone (easy!) or ask your butcher to do it.

7 ounces boneless short ribs, cut into cubes
7 ounces lean boneless beef chuck, cut into cubes
3/4 teaspoon Diamond Crystal kosher salt
toasted buns

1. Sprinkle the meat with salt and grind through the fine plate of a meat grinder. Form into two patties, about 3/4-inch thick, pressing an indentation into the center of each patty so it’s thicker at the edges than in the center.

2. Heat a stainless or cast-iron skillet over medium-high heat or higher. When the surface is very hot, add the burger patties. Cook without moving for 3 minutes. Flip. (A metal spatula is helpful here.) Cook to medium-rare (internal temperature of 130°F), testing with an instant-read thermometer if you have one. This will take 1 to 3 minutes. Serve immediately on toasted buns.

Yield: 2 servings

One thought on “The Spilled Milk Burger (recipe from Episode 24)

  1. Jan

    Costco has boneless short ribs (isn’t that an oxymoron?), which also make awesome stew, since the meat is all from the same part of the animal.

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