Short Rib, Bacon and Egg Burgers (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds ground short rib |
1 tablespoon mixed salt and black pepper |
butter, softened, for toasting |
4 buns, 1/4-inch thick |
1 tablespoon grapeseed oil |
4 eggs |
8 bacon slices, fried semi crisp |
4 tomato slices |
Directions:
1. In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process. Cook the burgers until the internal temperature reaches 140 degrees F for medium.
2. For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers). Then spread butter on both sides of the interior of the buns. Toast the buns until browned, 1 to 2 minutes.
3. Finally, heat the oil in a saute pan over high heat. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.
4. To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top. Repeat with the remaining ingredients.
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