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Short Rib & Mushroom Burger with Demi Barbecue Sauce RECIPES


See also: Le Cordon Bleu Grilling Tips Article; Italian Burgers; Lamb Kabobs; Grilled Duckling Breast

Recipe Serves 6.


Short Rib & Mushroom Burger
- 2½ pounds ground beef from chuck & sirloin
- 1½ cups cooked and shredded short rib meat
- 1 cup cooked mushrooms
- 1/4 stick unsalted butter
- 6- 4 inch sourdough rolls, halved horizontally
- 6¼-inch slices aged American cheddar cheese
- Fresh watercress

Short Rib & Mushroom Burger

Barbecue Sauce
1 tablespoon butter.
- 2 strips apple bacon, finely chopped.
- 1/2 medium onion, finely diced.
- 1 clove garlic - sliced thin.
- 1 cup ketchup.
- 3/4 cup banana puree.
- 1/4 cup worchestershire sauce.
- 2 tablespoons Dijon mustard.
- 2 tablespoons molasses.
- 2 tablespoons brown sugar.
- Kosher salt and freshly ground black pepper to taste.


Short Rib & Mushroom Burger

1. Form burgers with short rib meat and mushrooms in the middle.
2. Cook to desired liking.
3. Grill buns with butter.
4. Place burger on the bun, top with barbecue sauce.
5. Place watercress on with a slice of cheese.

Barbecue Sauce
Makes 2 cups.

1. Melt the butter in a heavy saucepan.  Add the bacon, onion, and garlic and cook over medium heat until lightly browned, 3 minutes.  Stir in the remaining ingredients and gradually bring to boil.
2.  Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time.
Recipe courtesty of Le Cordon Bleu & Master Chef Edward G. Leonard



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