Recipes Short Rib Burgers with Shallot-Red Wine Jam Be the first to rate & review! 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.More Favorite Burger Recipes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients 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) Directions 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. 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. 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. Rate it Print