• chefalisonbiebs

Prime Rib Cheese Burger

Prime rib is a cut of beef from the primal rib, one of the nine primal cuts of beef.

I prefer to use this cut for ground beef because of its high-fat content turning out a juicy and flavourful burger.

Grilling the burgers is great when the weather is favourable. If you want to make this recipe when it's cold and snowy outside or you don't have a grill, use a frying pan. Simply heat the pan on high, add a small amount of oil and cook the burgers on both sides until they are done to perfection.


Prep time: 2 hours

Cook time: 1–1 1/2 hours

Yield: serves 4 people


1/4 cup canola oil

2 large yellow onions, small diced

28 oz prime rib roast, trimmed

4 oz gruyere cheese, grated

4 oz white cheddar cheese, grated

4 burger buns

Salt and pepper to taste

Condiments

  • Heat a saucepan on low heat and add the canola oil and onions.

  • Cook the onions, stirring often until they become golden brown and caramelized. This takes 30–45 minutes.

  • While the onions cook, set up a standing mixer with the meat grinder attachment.

  • Cut the meat and the fat into smaller pieces.

  • Grind the beef into a large mixing bowl. Alternatively, if you do not have a meat grinder you can chop the meat by hand. Use a large, sharp, chef knife and mince the beef.

  • Weigh out 7oz portions of beef.

  • Press and form the beef into patties. Season each patty with salt and pepper.

  • Preheated a grill on high heat.

  • Place the burgers on the grill and cook for about 3 minutes.

  • Turn the burgers ninety degrees and cook for 3 more minutes; flip the burgers over and repeat.

  • After the last turn, add the caramelized onions and cheeses to the top of the burgers and allow the cheese to melt.

  • Cut the buns in half and grill them for about a minute to toast them.

  • Add the burgers to the buns and enjoy with your favourite condiments and sides.

Check out my potato salad recipe to go with your prime rib burgers.


Trimming the beef:

  • Start by trimming away any silver skin from the rib roast. This is the tough connective tissue that doesn't break down during the cooking process.

  • Separate the silver skin from the white fat and use the fat for the burgers. Discard the silver skin.

  • If you are grinding the meat fresh you can cook the burgers to desired temperatures, medium-rare or medium for example.


©chefalisonbiebs

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