Photo: Joseph Popovich

ABC Kitchen uses beef from Akaushi cattle, known for their marbled meat, for an extra-juicy burger.

Serves 8

Ingredients

Pickled jalapeños:

• 2 jalapeños, thinly sliced
• 1 cup champagne vinegar

Herb mayonnaise:

• 1 Tbsp. champagne vinegar
• 2 tsp. Dijon mustard
• 2 tsp. lemon juice, divided
• 1 large egg yolk
• 1 tsp. kosher salt, divided
• ½ cup canola oil
• ½ cup arugula, thinly sliced
• ⅓ cup basil, thinly sliced
• ¼ cup finely chopped chives

Burgers:

• 1 lb. coarsely ground short rib
• 3 lb. coarsely ground chuck
• Kosher salt, to taste
• Black pepper, to taste
• Oil for greasing grates
• 1 cup arugula
• ½ lb. medium-sharp white Cheddar, finely grated

Directions

Active time: 20 minutes
Total time: 1 hour

To make the pickled jalapeños: In a small glass jar, combine the jalapeños and vinegar and let sit for 45 minutes or longer.

To make the herb mayonnaise: In a food processor, combine vinegar, mustard, 1 tsp. lemon juice, egg yolk, and ½ tsp. salt. Slowly add the canola oil a few drops at a time until all ingredients are emulsified. Transfer mayonnaise to a small bowl and stir in arugula, basil, chives, remaining 1 tsp. lemon juice, and remaining ½ tsp. salt.

To make the burgers: In a large bowl, gently combine the short rib and chuck, taking care not to overmix. Form 8 eight-ounce patties and season with salt and pepper.

Preheat grill on high heat. Brush grates with oil. Grill burgers until grill marks appear, 3 to 4 minutes. Flip burgers and cook to desired temperature, about 4 to 6 minutes more for medium. Place buns on grill and toast until light golden. Place a small handful of arugula on each bun bottom, add burger, and top with 2 Tbsp. grated Cheddar. Spread 1 Tbsp. herb mayonnaise on each bun top and evenly spread 6 to 7 pieces of pickled jalapeños on each. Place bun tops on burgers and serve.