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SUBMITTED BY: Vincent Restaurant
3 pound of Bone in Short rib
1 Tbsp of Brown Sugar
1tsp of Worcestershire sauce
8 Tbsp of Tamarind Paste
2 Tbsp of Tomato paste
2 can of tomato diced
1 clove of garlic
1 small yellow onion
½ tsp of ground coriander
1 tsp of ground Chinese five spice
¼ of ground black pepper
¼ tsp of ground coriander
Mix all the items of the marinade and puree. Rub the spices to the short Rib. Sear the rib a medium without burning the spices and place in a shallow pan. Cover with marinade and place in the fridge overnight.
The day after transfers all the ingredients in a roasted pan, cover the pan with plastic wrap and aluminum and cook at 275 degrees for a least 5 hours or until the meat fall of the bones.
Let cool and shredded the meat.
Mix the meat with some of the cooked marinaded to obtain a slightly pasty mix . Let cool over night in the fridge.
The burger patty
Ground Beef 1.5 lbs
Shredded smoked Gouda: 6oz
Shredded rib 12 oz
Vincent’s Burger Sauce
¼ cup of Mayonnaise
Few drop of Tabasco (More if you like it spicy)
8 Gherkins (Small French Pickles) chopped
2 tsp of Ketchup
Mix all the ingredients together
Each patty will get 6 oz of ground beef, 1.5 oz of Braised Rib and .75 ounce of Smoked Gouda. (These weights do not have to be too precised, in any case make sure you have enough ground meat to cover the rib/cheese mix)
Take the shredded Gouda and make a flat round shape, cover the round shape with chilled shredded rib. Then with the ground beef (6oz) make two patties of 3 ounces both.
Place the rib/cheese mix in the middle of one of the ground beef patty and cover with the other 3 oz of ground beef patty. Shape as a burger patty.
Make it is well sealed.
When cooking the Vincent burger you need to make sure the cheese inside is warm. On a hot grill it usually takes 4 minutes on both sides. We garnish the burger with onion, tomatoes and Chopped Romaine. As a bun we like the Egg Bun for the New French Bakery.
Makes about 8 burgers.