Short Rib Burgers with Shallot-Red Wine Jam

Chef Way: At Chicago’s Blackbird restaurant, chef Paul Kahan cooks his delectable burgers sous vide before grilling them. He also makes his own American cheese.

Easy Way: Here, the burgers are just grilled and topped with deli-bought cheese.


Slideshow:More Favorite Burger Recipes


  • Total Time:
  • Servings: 4

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  • 1 tablespoon unsalted butter, plus more for brushing
  • 2 medium shallots, thinly sliced
  • 1 cup dry red wine
  • 1 tablespoon honey
  • 1 teaspoon red wine vinegar
  • Pinch of herbes de Provence
  • Pinch of crushed red pepper
  • Salt
  • 14 ounces ground chuck
  • 14 ounces ground short ribs (ask your butcher to do this)
  • Vegetable oil, for brushing
  • 4 brioche burger buns, split
  • 8 slices of deli-quality American cheese (about 4 ounces)

How to make this recipe

  1. In a medium saucepan, melt the 1 tablespoon of butter. Add the shallots and cook over moderate heat, stirring occasionally, until lightly browned and tender, 5 minutes. Add the wine, honey, vinegar, herbes de Provence and crushed red pepper and cook over moderately low heat, stirring occasionally, until a thick jam forms, about 15 minutes. Season with salt.

  2. Meanwhile, lightly mix the ground meats. Divide into 4 mounds and pack loosely into 5-inch patties. Season generously with salt and make a slight depression in the center of each burger to help the patties retain their shape while they cook.

  3. Light a grill or preheat a grill pan; brush with oil. Brush the cut sides of the buns with butter and grill until toasted. Grill the burgers over high heat until browned and crusty, about 4 minutes. Flip the burgers and cook for 2 minutes longer. Top with the cheese, cover the grill and let the cheese melt, about 1 minute. Transfer the burgers to the buns and top with the shallot jam. Close the burgers and serve.

Make Ahead

The shallot jam can be refrigerated for up to 5 days. Bring to room temperature before serving.

Suggested Pairing

Bold, spicy Australian Shiraz.

Contributed By Published January 2012

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