Short Rib & Jalapeno Burger | Easy Slow-Braised Burger Recipe

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Издатель Aug 29, 2026

Learn how to make Justine's Short Rib and Jalapeno Burger. Beef short ribs slow-braised in a sticky soy and honey sauce until fall-off-the-bone tender, piled into a toasted bun with Swiss cheese, shredded cabbage and jalapenos. Trust us, this one's worth the wait.

Full Recipe: https://everydaygourmet.tv/recipes/short-rib-and-jalapeno-burger

Ingredients:
4 meaty beef short ribs, about 350g each
1 onion, chopped
½ cup soy sauce
½ cup honey
1 tbsp white vinegar
500ml beef or chicken stock
4 soft-seeded burger buns

To Serve
Mayonnaise, to serve
4 slices Swiss cheese, to serve
¼ cabbage, finely shredded
¼ cup jalapenos, sliced

Method:
Preheat the oven to 160°C.

Combine the soy sauce, honey, white vinegar, and stock in a jug, then whisk until well combined.

Place the ribs in a large roasting dish in a single layer, then add the onion. Pour the stock mixture over the ribs. Cover with baking paper first (to prevent the acidic braising liquid from reacting with the foil), then seal tightly with two sheets of foil. Bake for 2– 2½ hours, or until the meat falls away from the bones easily and is tender.

Carefully remove the bones, leaving the meat intact. Pour liquid into a pan and reduce until it thickens. Add the meat to the sauce and baste it in the sticky sauce.

Toast the buns and spread a little mayonnaise on each side. Add cabbage, then a beef rib, and a drizzle of the sauce. Top with a slice of Swiss cheese, then add jalapenos and place the top bun to close.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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