Coffee-Rubbed Short Rib Cheese Burger with Cajunized Onions
INGREDIENTS
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4 pounds bone-in short ribs
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· ¼ cup kosher salt
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· ½ pound beef fat, cut into 1-inch cubes, chilled
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· Coffee Dry Rub, recipe below
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· 4 hamburger buns, buttered and toasted
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· Creolaise Sauce, recipe follows
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· Cajunized Onions, recipe follows
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· 8 slices sharp Cheddar cheese
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· 2 tablespoons lager beer, such as Abita
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COFFEE DRY RUB
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MAKES 7 TABLESPOONS
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· 2 tablespoons garlic powder
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· 2 tablespoons coarsely ground black pepper
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· 1 tablespoon finely ground dark roast coffee, such as Community Coffee
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· 1 tablespoon firmly packed light brown sugar
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· 1 tablespoon kosher salt
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1. In a small bowl, combine garlic powder,
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pepper, coffee, sugar, and salt.
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CREOLAISE SAUCE
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MAKES ABOUT ¾ CUP
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· ½ cup mayonnaise, such as Blue Plate
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· ¼ cup Creole mustard, such as Zatarain’s
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· ½ tablespoon hot sauce, such as Louisiana Gold
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1. In a small bowl, combine mayonnaise,
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mustard, and hot sauce.
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CAJUNIZED ONIONS
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MAKES ABOUT 1 CUP
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· 1 tablespoon unsalted butter
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· 1 tablespoon extra-virgin olive oil
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· 2 large yellow onions, sliced into ¼-inch-thick rings
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· 1 tablespoon cane molasses, such as Steen’s
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· 1 tablespoon Cajun seasoning, such as Slap Ya Mama
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· 1 teaspoon ground black pepper
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1. In a large cast-iron skillet, melt
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butter and olive oil over medium heat.
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In small batches, add onions into pan
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in a single layer. Cook until translucent
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and lightly browned, about 2 minutes;
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set aside while cooking remaining
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batches. Add all onions back to the
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pan; add molasses. Reduce heat to
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medium-low, and cook 15 minutes until
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very brown, stirring frequently. Remove
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from heat; stir in Cajun seasoning and
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pepper.
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