Boneless sous vide rib burger
Boneless sous vide rib burger

Surprise your guests with a delicious boneless rib burger prepared sous to vide. It's a real delicacy! But of course, this is not a traditional hamburger, we tell you how to make it!

Boneless rib sous vide, how to prepare it?

Sous vide is a technique of preparing food at low temperatures to preserve its properties and texture better. For sous vide, it is necessary to have a special rod in charge of circulating hot air currents in boiling water; this rod is introduced in a pot with the meat to be prepared, in this case, the rib.

The meat should be placed in a hermetically sealed bag specially designed for the sous vide technique. The best thing about these bags is that they are reusable.

Making boneless rib

The most time-consuming part of this recipe is preparing the exquisite boneless ribs; you need 14 hours of low-temperature cooking! But before getting to work, choose some delicious Iberian pork ribs for this recipe. Remember that Iberian pork is the best choice, as it not only has a good supply of nutrients but is also delicious and juicy.

To make the ribs sous vide, you will need to ask the butcher to cut them into two or three parts so that you can put them in the vacuum bags. One kilo of ribs, which you need for this recipe, will fit in two bags.

Marinating the ribs

Let's prepare them for the BBQ, a delight for your guests! You should know that sous vide ribs are marinated before cooking; you can marinate them with ingredients from a good BBQ, but limiting yourself to salt, freshly ground black pepper, and aromatic herbs is possible.

Ingredients for the marinade

⅓ cup hot or sweet paprika.

⅓ cup of brown sugar.

¼ cup coarse salt.

Freshly ground black pepper.

Dried oregano.

Garlic powder.

Mix all the spices in a bowl and introduce the ribs to soak when it is mixed. It's time to put the ribs in the bags and sous vide! To do this, you need to place the rods or circulator in the pot, heat the water, and introduce the bags when it reaches the desired temperature.

In the case of boneless ribs, they need 14 hours of cooking time. Remember that if the pot does not have a lid, you will have to add water from time to time.

Remove the bone and assemble the hamburger.

This hamburger recipe is prepared with boneless ribs, so it's time to remove the bone. After 14 hours of cooking, turn off the sous vide wands and let the meat rest until you can remove it without any problems.

When you remove the ribs from the bag, pat them dry with kitchen paper to remove excess water, place the ribs on a plate and pull the meaty part of the ribs away from the bone. It will come off without difficulty!

Shred the meat with your hands and assemble the burger!

Ingredients for the hamburger

  • Brioche bread or artisan bread.
  • Homemade barbecue sauce.
  • Cheese to melt.

Elaboration 

Spread the buns with barbecue sauce (you can buy it at the supermarket or prepare it at home).

  • Place the boneless rib.
  • Cover with two slices of cheese.

Heat the hamburger in the microwave for two minutes or use the sandwich maker to melt the cheese. If you put the hamburger in the microwave, we advise you to do it in a plastic or cardboard container, mainly for microwaves. This way, the cheese melts, and the rib is reheated.

Serve with some delicious fries.

Another variety of boneless rib burger

You have already seen how to prepare the BBQ style hamburger with boneless ribs, but if you are not a big fan of BBQ or you want to offer more variety to your guests, then you can put the barbecue seasoned ribs in one bag and another bag, ribs with the seasoning of your choice.

The Iberian pork ribs do not need much elaboration. It is enough to add Provencal herbs, salt, and freshly ground black pepper. The cooking process is the same, and you can cook both hermetic bags in the same sous vide cycle.

For this alternative, which you can serve in the same meal, we suggest using the following:

  • Arugula.
  • Chimichurri sauce.
  • Alioli.
  • Caramelized onion.

To assemble, spread a little chimichurri sauce on both buns and place the boneless rib, cheese, arugula, and caramelized onion. Dress with a bit of homemade or supermarket aioli.

Finally, if you do not want to put the hamburger in the microwave or sandwich maker, we advise you to place the boneless rib in the pan with grated cheese. You will only need to give it a heat stroke so that the cheese melts.

Be careful not to set the heat too high. Remember that the meat is already ready to eat, and you only need to heat it a little to help the cheese melt.

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