Rib Burger Recipe

Trim & Chill Meat

If your prime ribeye has any excess sinew or large chunks of hard fat, trim those away. Cut the rib meat into 1-inch cubes and place in the refrigerator for 20–30 minutes to chill (cold meat grinds and forms better patties).

Grind or Chop

Using a coarse grind on a meat grinder (or pulse briefly in a food processor), grind the chilled ribeye and the ground chuck together once through a coarse plate. Keep meat cold throughout; return to refrigerator for 10 minutes if it warms.

Season & Combine

Place the ground meat in a bowl. Sprinkle 1 tsp fine sea salt, 3/4 tsp black pepper and 1 tsp Worcestershire sauce over the meat. Gently fold the seasoning into the meat 10–12 times until combined. Do not overwork — handle just enough to incorporate.

Portion & Shape

Divide the mixture into two portions (about 10–11 oz / 280–310 g each). Lightly form into loose patties about 4–4.5 inches in diameter and about 3/4 inch thick, with a slight depression in the center to prevent bulging during cooking. Chill patties on a tray for 10 minutes to firm.

Prepare Buns

Spread softened butter evenly on cut sides of the buns. Heat a griddle or skillet over medium heat. Toast the buns, buttered side down, 1–2 minutes until golden brown. Remove and keep warm.

Prepare Vegetables

While patties chill, slice tomato and thinly slice red onion. Keep lettuce leaves dry and ready. If you prefer warmed onions, sauté slices briefly in the pan after cooking the patties for 1–2 minutes.

Combine 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp Dijon mustard, 1/4 tsp smoked paprika, 1 tsp hot sauce (optional), 1/2 tsp lemon juice or vinegar, 1/8 tsp salt and 1/8 tsp pepper in a small bowl. Whisk until smooth and refrigerate until ready to assemble.

Heat Pan

Preheat a heavy skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tbsp neutral oil and swirl to coat. Oil should shimmer but not smoke excessively.

Sear Patties

Place the chilled patties on the hot griddle. Cook without moving for 3 minutes to form a crust. Flip and cook 2–3 more minutes for medium-rare to medium (internal temperature 130–140°F / 54–60°C). If adding cheese, place slices on the patties after flipping and cover for 30–45 seconds to melt.

Rest Patties

Transfer cooked patties to a plate and let rest 3–4 minutes. Resting helps juices redistribute and avoids sogginess in the bun.

Assemble Burgers

Spread a generous tablespoon of sauce on both bun bottoms and tops as desired. Place lettuce on the bottom bun, add the rested rib burger patty, then tomato slices, red onion, and pickles. Sprinkle a pinch of coarse sea salt and a light grind of black pepper over the tomato and patty. Cap with the top bun and serve immediately.