I’ve got to tell you about this Grilled Short Rib Burger that’s been my secret weapon for summer cookouts.
There’s something magical about combining ground shortribs with chuck that creates this ridiculously juicy, deeply flavored patty that’ll make your regular burgers seem, well, a bit sad in comparison. It’s not complicated either—just a few quality ingredients and some simple grilling techniques.
The real question is: why settle for an ordinary burger when you could be biting into something that’ll make your guests wonder if you’ve been holding out on them all these years?
Why You’ll Love This Short Rib Burger
- Incredibly juicy and flavorful – Short ribs’ rich fat content keeps these burgers moist and tender, delivering a melt-in-your-mouth experience that regular ground beef simply can’t match.
- Perfect for family gatherings – These crowd-pleasing burgers bring everyone together for memorable weekend cookouts and casual dinners that kids and adults love.
- Premium taste without the premium price – Get steakhouse-quality flavor using affordable short ribs and ground beef, creating an elevated burger experience on a family budget.
- Simple preparation, impressive results – No complicated techniques required – just mix, form, and cook for restaurant-quality burgers that’ll make you look like a backyard grilling hero.
- Versatile and customizable – These rich, savory patties pair perfectly with any toppings you love, from classic cheese and lettuce to gourmet additions, making them adaptable to everyone’s preferences.
Taking your outdoor cooking to the next level is easy with premium grill sets that provide all the essential tools for perfect burger preparation and handling.
What Ingredients Are In A Short Rib Burger?
For this showstopping burger, we’re combining the rich, beefy flavor of short ribs with traditional ground beef to create something truly special. The secret to an amazing short rib burger lies in the quality of ingredients and the perfect fat-to-lean ratio. As a Wisconsin native, I’m all about supporting local farmers and butchers whenever possible, which makes all the difference in the final flavor profile of these juicy, mouthwatering burgers. Using premium kitchen cookware will ensure even heating and perfect searing of your burger patties.
- 1 pound beef short ribs, boneless and freshly ground
- 1 pound ground chuck (80/20 lean-to-fat ratio)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Wisconsin butter, softened
- 4 brioche burger buns, preferably from a local Wisconsin bakery
- 1 medium sweet onion, thinly sliced (locally grown when in season)
- 8 ounces Wisconsin cheese (aged cheddar or butterkäse works beautifully)
- 2 tablespoons neutral oil (canola or grapeseed)
- Optional toppings: locally grown lettuce, tomato slices, pickles, and your favorite condiments
When shopping for ingredients, quality matters here. Talk to your local butcher about grinding the short ribs fresh for you – they’re usually happy to accommodate and might even have some tips to share.
If you’re cooking for the kiddos (mine are pretty adventurous eaters now), you might want to tone down the pepper a bit or set aside some plain patties. The Wisconsin cheese is a must in our house, though! Nothing compares to the rich, creamy texture of locally-produced cheese that melts perfectly over these indulgent patties.
How to Make This Short Rib Burger
Start by combining 1 pound of freshly ground beef short ribs with 1 pound of ground chuck in a large mixing bowl. The key here is to handle the meat gently—overworking will make your burgers tough rather than tender.
Add 1 tablespoon of Worcestershire sauce, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper to the meat mixture. Using your fingertips (clean hands are a cook’s best tool), fold everything together until just combined. At this point, I like to create a small dimple in the center of each patty with my thumb—this prevents that dome shape that can happen when burgers cook up.
While your grill preheats to medium-high heat, prep your toppings and slice your 4 brioche buns.
Thinly slice 1 medium sweet onion and ready your 8 ounces of Wisconsin cheese.
Right before grilling, brush the patties with 2 tablespoons of neutral oil to prevent sticking. Place the burgers on the hot grill and cook for about 4-5 minutes per side for medium, adjusting the time for your preferred doneness.
During the last minute of cooking, add those beautiful slices of Wisconsin cheese and cover briefly to melt. Meanwhile, toast your brioche buns lightly on the upper rack of the grill.
To assemble these masterpieces, spread 1 tablespoon of softened Wisconsin butter on the toasted buns. Place your cheese-covered patty on the bottom half, then layer with sliced onions and any additional toppings you desire.
The flavor combination here is pretty magical—the richness of the short ribs paired with the tang of Wisconsin cheese creates something my kids call “the best burger ever.” And trust me, when all three girls agree on something food-related, you know it’s special.
Serve immediately while everything is still warm and juicy, preferably outside on a summer evening with the sound of Wisconsin crickets in the background.
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Shortrib Burger Substitutions and Variations
While this short rib burger recipe is my absolute favorite, I understand that sometimes you need to switch things up based on what’s in your fridge or dietary preferences.
Can’t find short ribs? Brisket or chuck work beautifully, though you’ll miss that distinctive richness. For a leaner option, ground turkey mixed with a bit of olive oil maintains juiciness without the guilt.
My Wisconsin roots demand I suggest adding local cheese curds—they create these heavenly pockets of melty goodness.
For the plant-based folks, portobello mushrooms make a surprisingly meaty substitute. Marinate them in balsamic vinegar first.
And trust me, whatever protein you choose, don’t skip the caramelized onions.
For the ultimate smoky flavor, cook your burgers on a smoker BBQ grill using your favorite hardwood chips.
What to Serve with Short Rib Burgers
What’s the point of crafting the perfect short rib burger if you don’t have equally amazing sides to complement it? I’m all about Wisconsin-inspired pairings that elevate the entire meal experience.
My go-to sides include hand-cut sweet potato fries tossed with rosemary and local honey, a crisp coleslaw with apple cider vinegar from the farmers market, or grilled corn on the cob slathered with herb butter.
For a lighter option, serve a simple arugula salad with Door County cherries
Trust me, my daughters always vote for the sweet potato fries, though the youngest insists on extra honey.
For the perfect Wisconsin pairing, serve alongside a cold Spotted Cow from New Glarus Brewing or add a slice of aged Wisconsin cheddar to the burger itself for that authentic local flavor.
Consider preparing these delicious sides on an outdoor electric grill for convenient cooking and consistent results.
What Techniques Can Be Used to Enhance the Flavor of Short Rib Burgers Compared to BBQ Ground Pork Smash Burgers?
To elevate the flavor of short rib burgers, consider using a mix of spices, herbs, and umami-rich ingredients like Worcestershire sauce. In contrast, for a delicious twist on a bbq ground pork burger recipe, incorporate sweet and tangy barbecue sauce, caramelized onions, and smoked cheese for an irresistible taste.
Final Thoughts
After you’ve experienced the rich, flavorful depth of a short rib burger, you’ll likely never want to go back to regular burgers again.
There’s something magical about how the marbled fat renders during cooking, creating juicy bites that simply can’t be matched by leaner cuts.
As a Wisconsin dad, I love serving these to my girls using local beef and cheese.
The beauty of this recipe? It’s adaptable to your taste preferences. Add more spice, swap cheeses, or experiment with toppings.
