Asian Inspired Short Rib Burger has soy, ginger, sesame oil, and hoisin sauce. It’s topped with braised short ribs marinated with lemongrass, garlic, ginger, and soy sauce and crispy fennel chips. It’s packs mouthful after delicious mouthful of flavor.
I loved this burger. Not that I didn’t love them all, but this one really had my mouth drooling. From the short ribs to the fennel chips, this burger is so good. SO good. This is on the regular menu rotation now. That’s how good it is.
Before you ask, yes this is another of the Girl Carnivore’s Burger of the Month Club recipe. I mean, what’s the best at barbecues? Burgers, right? They’re almost required at barbecues, summer parties, and the Fourth of July. For us it was always hamburgers and hot dogs. We always had to have the two together. Not sure why though.
Anyway, this was February’s challenge. Which I met. I just haven’t shared it on my blog yet. So, since it’s #BBQWeek, I thought I’d plop this burger right at the end to celebrate both! Because who doesn’t love off the wall epic burgness like this?
The challenge was to create a burger with short ribs, lemongrass, fennel, and gochujang. Since I was being lazy and opted NOT to get the grinder out to add short ribs to my burger mix, I decided to top my burger with braised short ribs. That made hitting the lemongrass and the gochujang requirements super easy to meet!
AND I’VE GOT TO TELL YOU, THOSE REQUIREMENTS ARE SUPER DUPER DELICIOUS!
I could totally pound a whole batch of these braised short ribs. In fact, I almost at them all before I even made the burger. Don’t judge! All those flavors from the soy sauce to the sesame seed oil just make the most addictive liquid to braise the ribs. And when you’re finished cooking the ribs, pour that sauce into a pan and reduce it to a rich and delicious glaze to top the burger with.
This is where I talk about how awesome my Swiss Diamond pan in. Because I reduced the crap out of that sauce expecting to have a mess in the pan. It was thick like molasses when I finished. But that pan just cleaned up easily. I wiped it down with a paper towel. A PAPER TOWEL Y’ALL!! I’m not kidding. That Swiss Diamond pan is THE BEST nonstick pan I’ve ever owned. I can’t wait to get more in due time.
The ribs aren’t the only thing on this burger that have Asian inspired flavors in there. The burger has ground ginger, soy sauce, sesame oil, and hoisin sauce to name a few. By itself it’s packed with flavors. I wanted to make sure all the flavors flowed throughout the entire burger. You can’t just super pack flavors into one element and ignore the rest of them. Right?
Yes, I know it seems sort of strange to have Asian flavors on something that is oh so American, but why not? I’m sure your guests are probably tired of the standard grilled burger with Cheddar, Swiss, American; you name it cheese. Kick things up a bit at your barbecues and serve them this burger and they’ll love you for it.
Yes. This burger is THAT awesome. The ribs alone are worth the effort!!
I have got to tell y’all that I had a heck of a time finding fennel. Of course, I wanted fresh fennel and not just use fennel seed. I’m picky that way sometimes. So, it took me a minute to get some fresh fennel to make my fennel chips. I’m so glad I stuck it out and found some. Because these fennel chips are so addictive! I left JUST enough to top the burger with and ate the rest of them.
For those that don’t know, fennel tastes sort of like black licorice. Fennel and anise are in the same family I think. They both taste like black licorice to me. Which I love by the way. I would totally devour a whole bag of black jelly beans. I get that from Mom’s side of the family, I’m sure. She loves them, too.
The seed of the fennel plant is typically used in middle eastern spices as well as sausage spice mixes. They’re that big seed you find in your Italian sausages sometimes. It reminds me of pizza every time I smell it. No, pizza doesn’t taste like black licorice to me. But if you have Italian sausage on your pizza, then you’ll know what I’m talking about.
This is a combination of two favorite barbecue party menu items. It has ribs and burgers. Granted you braise these ribs and not grilled. I guess you could grill short ribs? The thick kind not the thin kind. Or smoke them for a really long time? They’re tough if you don’t cook them low and slow forever. That’s why I put mine in the pressure cooker.
And who to say you can’t top your burgers with ribs?
I say top your burger with whatever you want! Just try this Asian inspired short rib burger first. All those flavors make for a delicious party in your mouth. The tender, Asian infused short ribs on top of that juicy burger that mimics its flavors is heavenly. Then you throw in those fennel chips and it just brings it home with a flavor punch. Who’s drooling? Because I sure am. It was weeks ago when I made this but I can still taste those flavors playing around. So so good.
I mean, just look at all that goodness! I didn’t overload the burger with the short ribs. They both needed to shine together and not have one overpower the other. And that drizzle of reduction? Looks insane. Because I know how rich and umami it tastes. You’ll have to make them and find out for yourself.
And those fennel chips. See what I mean? I cut them through the root end so they didn’t fall apart when I put them on the burger. That’s key when you’re cooking any sort of bulb type vegetable. When I make onions for kabobs I do the same thing. Like the grilled Italian sausage kababs.
I hope y’all enjoyed #BBQWeek! I sure did. There are some delicious recipes I can’t wait to try. And since it’s a long weekend, I can definitely add some extra to the list.
For the short ribs:
- 1/4 cup low sodium tamari soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons grated lemon grass
- 1 tablespoon grated ginger
- 1 tablespoon hoisin sauce
- 1 tablespoon gochujang
- 2 teaspoons grated garlic
- 2 teaspoons sesame seed oil
- 1 pound bone in short ribs
- 1/2 cup water
For the burger:
- 1 pound ground beef
- 1 1/2 tablespoons ground ginger
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 2 teaspoons low sodium tamari soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 large fennel bulb (about the size of a softball)
- 4 teaspoons Asian mustard
- 4 brioche buns
For the ribs:
- Combine the first eight ingredients (tamari soy sauce through sesame seed oil) in a plastic zip top bag. Shake well to mix.
- Add the short ribs and marinate them as little as 2 hours or as long as overnight.
- Preheat your pressure cooker on Brown (or medium-high).
- Remove the ribs from the bag reserving the marinade. Brown the ribs on all sides.
- Pour in the 1/2 cup water. Carefully pour the marinade over the ribs. Switch from Brown to Pressure High. Place the lid on the pressure cooker making sure to close the valve.
- Set the timer for 70 minutes. Allow the pressure to release naturally.
- Remove the ribs from the pressure cooker and shred.
- Place about 2 cups of the braising liquid in a nonstick skillet and simmer until thickened; about 5 to 10 minutes.
For the fennel chips:
- Preheat the air fryer to 300.
- Slice the top of the fennel bulb off and reserve for another use (soup stock, garnish, pesto, etc.). Slice the bulb in half vertically.
- Using a mandolin, slice the fennel bulb into 1/4 inch slices.
- Drizzle with olive oil and place in the air fryer.
- Cook the chips about 10 to 15 minutes per side or until the chips are crispy. Check them every 5 minutes to make sure they don't burn.
- Remove to a wire rack until ready to use.
For the burger:
- Combine all the ingredients for the burger in a medium mixing bowl. Divide into 4 portions and form into patties making sure to leave a small dent in the center to allow for even cooking.
- Heat a skillet over medium-high heat. Cook the burgers on medium-high heat 7 to 10 minutes per side or until the center reaches your desired temperature.
- Spread each bun with the Chinese mustard (or your favorite condiment).
- Place one burger on each bun.
- Top with the shredded short rib. Drizzle the short rib meat with the reduced braising liquid.
- Top with the fennel chips and chow down.
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