Recipe courtesy of Robert Irvine

Short Rib, Bacon and Egg Burgers

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 burgers
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Ingredients

2 pounds ground short rib

1 tablespoon mixed salt and black pepper

Butter, softened, for toasting

4 buns, 1/4-inch thick

1 tablespoon grapeseed oil

4 eggs

8 bacon slices, fried semi crisp

4 tomato slices

Directions

  1. In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process. Cook the burgers until the internal temperature reaches 140 degrees F for medium. 
  2. For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers). Then spread butter on both sides of the interior of the buns. Toast the buns until browned, 1 to 2 minutes. 
  3. Finally, heat the oil in a saute pan over high heat. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs. 
  4. To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top. Repeat with the remaining ingredients.

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