Ultimate Short Rib Burger with Crispy Zucchini Fries

Get ready for the burger that beats all others. This stacked masterpiece features a rich short rib blend, melted cheddar, crunchy pickles and red onion on a soft potato bun slathered with mustard and ketchup. It’s everything you crave in a classic burger, but with a clever upgrade.

To keep things balanced, we’ve swapped traditional fries for crispy baked zucchini sticks. Coated in panko and roasted until golden, they’re the perfect lighter side that doesn’t skimp on crunch. One bite and you’ll see why this combo is a game-changer.

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Ingredients

12 ounce Short Rib Burger BlendView ingredient guideLike ingredientDislike ingredient

2 slice Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

3 leaves Green Leaf LettuceView ingredient guideLike ingredientDislike ingredient

2 bun Potato BunView ingredient guideLike ingredientDislike ingredient

1 tablespoon Yellow MustardView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Cut zucchini into ½-inch sticks. Thinly slice 3 rounds of red onion. Thinly slice the dill pickle into rounds.
2. In a medium bowl, toss zucchini sticks with 1 tablespoon mayonnaise until evenly coated. Add panko breadcrumbs and toss to coat; season generously with salt and pepper. Spread zucchini fries on a lightly oiled baking sheet (some breadcrumbs may fall off). Bake 15-20 minutes, tossing once, until golden and crispy.
3. Form the short rib burger blend into two patties, each about 6 ounces. Season generously on all sides with salt and pepper. Press a small indent in the center of each patty to prevent puffing.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add patties and cook 2-5 minutes per side, depending on desired doneness (2 minutes for rare, 5 for well-done).
5. While burgers cook, split potato buns and toast in the oven for 3-4 minutes until lightly golden.
6. During the last minute of cooking, top each patty with a slice of cheddar cheese and cover the pan until cheese melts. Spread toasted buns with mustard and ketchup. Assemble burgers: bottom bun, patty with cheese, pickle rounds, sliced red onion, lettuce and top bun. Serve with crispy zucchini fries and remaining sauces for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, any melting cheese like American, provolone or Swiss works well.

How do I make the zucchini fries extra crispy?

Make sure they are well-coated with mayonnaise and panko and bake in a single layer without overcrowding.

Can I grill the burgers instead?

Absolutely! Preheat grill to medium-high and cook patties 3-4 minutes per side.