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Prime Rib Burgers

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 35 min
  • Yield: 6 servings
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Kosher salt and freshly ground black pepper

2 1/4 pounds coarsely ground prime rib 

3/4 cup Kentucky Steak Sauce, plus more for serving, recipe follows

4 tablespoons crumbled smoked blue cheese

2 cups baby arugula 

6 burger buns, split and toasted 

Barbecue potato chips, for serving 

Kentucky Steak Sauce:

1 medium onion, diced

3 cloves garlic, smashed 

2 cups ketchup 

1/2 cup bourbon 

1/2 cup Worcestershire sauce 

1/3 cup sorghum (see Cook's Note)

1/3 cup soy sauce 

1/4 cup apple cider vinegar 

3 tablespoons whole-grain mustard 

Juice of 1 lemon 

1 bay leaf 


  1. Heat a large cast-iron skillet over medium-high heat and sprinkle with 1 teaspoon salt. While the skillet preheats, sprinkle the ground meat with 2 teaspoons salt and 1 1/2 teaspoons pepper and mix gently. Form into six 6-ounce patties (1/3 inch thick and about 4 inches wide). Press a dimple in the center of each. Place the patties in the preheated pan and sear. If your pan isn't large enough, sear the burgers in batches, adding more salt to the pan between each batch.
  2. For medium, cook the burgers until the sides turn brown and the bottoms are golden brown, 3 to 4 minutes, and then flip and cook until the center reaches 140 degrees F on an instant-read thermometer, about another 3 minutes.
  3. Turn off the heat. Top each burger with 2 tablespoons Kentucky Steak Sauce and 1 tablespoon crumbled blue cheese. Transfer the burgers to the bottoms of the buns, top with some arugula and the bun tops. Serve with barbecue potato chips and more Kentucky Steak Sauce on the side.

Kentucky Steak Sauce:

Yield: 2 cups
  1. Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks. 

Cook’s Note

Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.