The short ribs gives this burger a rich steak taste while the veal adds tenderness. Top with sautéed mushrooms, caramelized onions and slices of Brie or Camembert cheese.
20 oz. (1-1/4 lb.) ground boneless beef short ribs*
20 oz. (1-1/4 lb.) ground veal
3 tbsp Dijon mustard
3 tbsp red wine (the bolder the flavour, the better)
1 egg (optional)
Salt and fresh black pepper
* Ask your butcher to debone and grind short rib meat. Advise the butcher not to trim off too much of the fat, as it adds a lot of flavour. Note that deboned meat is about two-thirds the weight of bone-in — handy to know especially when increasing batch size.
Step 1: Break up the two meats onto a platter, mixing the varieties, in a single layer. Don't overmix at this point or meat will toughen. Set aside.
Step 2: In small bowl, blend mustard and wine. If desired, beat an egg into this mixture (this will help the patties keep their shape). Drizzle wine mixture over meat. Sprinkle with salt and pepper. With as little mixing as possible, combine all ingredients.
Step 3: Form eight 3/4" thick patties (or 6 if you want a thicker burger), packing mixture together tightly. Cover and chill for at least one hour or overnight (allowing patties to "set" in the refrigerator also helps them retain their shape) before barbecueing or pan frying.
Watch Jennifer Low prepare this hamburger recipe in Video: The Ultimate Burger.