Chopped Short Rib Burger with Balsamic Onions and Crispy Cauliflower Fries

This burger is all about the beef. We use a custom short rib blend from American-raised Black Angus cattle, chopped rather than ground for a coarse, meaty texture. It’s so flavorful that simple toppings are all you need to let it shine.

Sweet balsamic caramelized onions and a quick garlic aioli complement the rich patty perfectly. On the side, crispy cauliflower oven fries with panko breadcrumbs add a satisfying crunch. Fire up the grill or use a skillet-either way, this is a burger experience you won’t forget.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Pat LaFrieda Hamburger BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. In a medium bowl, toss cauliflower florets with panko, a drizzle of oil and a pinch of salt and pepper. Spread on a baking sheet and bake until browned and crisp, about 25 minutes. (Don’t worry if some crumbs fall off.)
2. Halve, peel and thinly slice the red onion. Mince or grate 1 clove garlic.
3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes, stirring occasionally. Stir in 1 tablespoon balsamic vinegar, then reduce heat to low. Cook until very soft, about 10 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
4. Shape the hamburger blend into two patties slightly wider than the buns. Season both sides with oregano, salt and pepper. Wipe out the pan with a paper towel, then heat a drizzle of oil over medium-high heat. Cook patties to desired doneness, 3-5 minutes per side. (Alternatively, grill over direct heat for 3-5 minutes per side; toast buns on the grill if desired.)
5. In a small bowl, combine mayonnaise and a pinch of garlic. Season with salt, pepper and more garlic to taste. Split buns in half, place on a baking sheet and toast in the oven until golden, 3-5 minutes.
6. Spread garlic aioli on the toasted buns. Fill each with a burger patty and top with balsamic onions. Serve with crispy cauliflower on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, but the short rib blend gives a coarse, meaty texture. If substituting, choose a well-marbled ground beef with at least 20% fat.

Can I make the cauliflower fries ahead?

They are best served fresh from the oven, but you can reheat them in a 400°F oven for a few minutes to restore crispness.

What if I don't have balsamic vinegar?

You can substitute with red wine vinegar or apple cider vinegar mixed with a pinch of sugar.