Beef Short Rib Burger

First, slice the cucumber into ¼” thick rounds and smash one clove of garlic. In a small pot, add one cup of water, the vinegar, crushed garlic clove, and sugar and quickly bring to a boil, then turn off the heat. Pour the mixture over the sliced cucumber in a jar or glass, along with the dill.

Next, dice the onion and red pepper. Peel the sweet potato, then cut it into 1-inch cubes. Then, finely chop the remaining two cloves of garlic. Lastly, roughly chop the parsley and kale. Set everything aside in small bowls.

Drizzle a little olive oil in a medium pan over high heat. Add half of the onions and half of the garlic to the pan, reserving the rest for the burger meat. Then, add the sweet potatoes and red pepper then sauté for about 6-7 minutes, or until they are cooked down a little bit and the sweet potatoes start to soften. Next, add the kale and sauté for an additional couple minutes, or until the kale is slightly wilted.

While the hash is cooking, create the burger mixture. In a large bowl, combine the ground short rib with the remaining chopped onion and chopped garlic, seasoning with salt and pepper to taste. Use a spoon or your hands to mix until it is just combined.

Divide the mixture in half and form two patties. Drizzle some olive oil in a medium pan and turn the heat to high. Once the pan is hot, add the patties and cook until they are a deep golden brown and cooked through, about 4 minutes per side. Remove from the pan and set aside.

Toast the bun by wiping out the pan and laying the buns face down over high heat for about a minute. In a small bowl, combine the mayo and sriracha. Spread the mixture onto each potato roll.

Lay a burger on each bun with a few pickle slices, the Napa cabbage, and spoon the sweet potato hash on the side. Garnish with the chopped parsley and enjoy!