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 for burgers or sausage due to its higher fat content, choose a roast that looks fairly marbled for best results.
If you prefer to make your own burger buns my dough recipe for rhubarb rolls works for buns as well. After step number one in the rhubarb rolls recipe, remove the proofed dough from the bowl onto a floured surface. Cut and roll out eighty-five-gram balls and place them onto a parchment lined tray, spaced at least two inches apart. Allow the buns to proof again until they have double in size, approximately thirty minutes, brush with egg wash and bake at 350°F for fifteen to twenty minutes. The buns will be golden brown and perfect for the burgers, and you can freeze the extras for later use.
Recipe: Total time 1-1.5 hour
Yield: serves 4 people
1/4 Cup Canola Oil
500g Onion, small diced
800g Prime Rib Roast, *trimmed
100g Gruyere Cheese
100g White Cheddar Cheese
4 Burger Buns
Salt and Pepper to taste
In a sauce pot on medium heat add the canola oil and onions and cook, stirring often until the onions become caramelized. This takes thirty to forty-five minutes; the onions should be golden brown.
While the onions cook, set up a standing mixer with the meat grinder attachment. Cut the meat and the fat into smaller pieces and grind together into a bowl. Weight out two-hundred-gram portions of beef, press and form the balls into patties. Season each patty with salt and pepper as desired.
Cook the burgers on a preheated grill. After three minutes turn the burgers ninety degrees and cook for three more minutes, flip the burgers over and repeat. After the last turn add the caramelized onions and cheese and allow the cheese to melt. Cut the buns in half and grill them for about a minute just to toast them slightly. Add your 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. Make sure to separate this from the fat, use the fat for the burgers and discard the silver skin or save it and use it for beef stock.
Because you have ground the beef yourself you can cook the burgers to specific temperatures, I like mine medium.