The hero of this burger story is sweet, sticky, juicy beef, paired with crunchy fried shallots and spicy jalapenos. An Asian barbecue sauce as the slow-braising liquid is the secret to the melt-in-your-mouth beef, and it doubles as the burger sauce.
6 burger buns, halved
2 cups finely sliced red cabbage
sliced pickled jalapenos
6 cheese slices
½ cup roughly chopped coriander leaves
1 cup crispy shallots*
Braised beef short ribs:
2 tbsp vegetable oil
1.8 kg (4 lb) beef short ribs*
6 garlic cloves, finely chopped
½ cup hoisin
½ cup ketchup
¼ cup sriracha chilli sauce
¼ cup brown sugar
4 tbsp soy sauce
1 cup beef stock*
Preheat oven to 150°C.
Make the braising liquid by combining the garlic, hoisin, ketchup, sriracha, brown sugar, soy sauce and beef stock.
Prepare your short ribs. If your short ribs are cut ‘flaken’ style with short sections of bone, cut the beef into chunks. If your short ribs are cut ‘English’ style, then leave them whole.
Season short ribs with salt. Heat vegetable oil in an oven-proof casserole dish or dutch oven large enough to hold all your beef pieces in 1 layer. Sear the beef in batches until dark brown and caramelised. Transfer beef to a dish as they cook. When the pan is empty, add the braising liquid to the hot pan and use a spatula or wooden spoon to scrap up all the bits from the bottom of the pan. Bring the liquid to the boil then turn the heat off. Add the beef pieces back into the pan, ensuring each piece is coated with the liquid. Cover with a lid and cook in the oven for 3 hours or until fork tender.
Separate ribs from the braising liquid. Remove the bones from the beef. Use forks to shred the beef (leave it in chunks if you like).
Pour the braising liquid into a saucepan. Use a ladle to scoop off and discard most of the beef fat from the top of the liquid. Then bring the liquid to a gentle simmer and cook for 1-2 minutes or until thickened slightly. Remove from heat.
Add a ¼ cup of thickened braising liquid to the shredded beef and mix. Place beef mixture onto burger buns. Drizzle with extra braising liquid. Top with a slice of cheese, cabbage, jalapenos, coriander and the crispy shallots. Add the burger top and serve.
– Packaged crispy shallots can be found in the Asian aisle of some supermarkets or from an Asian grocer.
– You can also use chicken stock or plain water instead of the beef stock.
– You could also use any secondary cut of beef for this e.g. chuck steak, brisket, gravy beef. If using boneless beef, you only need 1.2 kg.