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Matt Burton

Matt Burton
President/Executive Chef
MBURS LLC Culinary Consulting

Braised Smokey Bacony Garlic Short Rib Slamwich

Recipe courtesy of Chef Matt Burton
Sponsor: King’s Hawaiian
Servings: 12


  • 1 c bacon jam (homemade or bought)
  • 10 roasted garlic cloves, roughly chopped
  • 3 c vegetable oil
  • 1 c sliced red onion
  • ½ c milk
  • ½ c cornstarch
  • 2 ¼ lbs cooked red wine–braised short rib meat
  • 12 King’s Hawaiian® 4-inch Little Island Burger Buns
  • 1 ½ pounds shredded smoked Swiss cheese


  1. In a small sauce pot over low heat, melt the bacon jam.
  2. Stir in the roasted garlic and let sit for 5 minutes, then hold warm.
  3. Heat the oil in a heavy pot over medium heat to 325 degrees F.
  4. Place onions in the milk, and coat well. Drain.
  5. Toss onions in the cornstarch and dust off. Using a spoon, add coated onions to hot oil. Stir using a spider and cook until brown. Remove from oil and drain on paper towels. Hold for service.
  6. For each serving: Microwave 3 ounces of shredded short rib with braising liquid until hot.
  7. Toast a King’s Hawaiian roll on both sides.
  8. Spread 1 ounce of bacon-garlic jam on the top half of roll.
  9. On bottom half, evenly spread 1 ounce of shredded cheese, then top with hot short rib meat.
  10. Sprinkle the short rib with 1 ounce more cheese and top with some crispy onions.
  11. Drizzle about 2 tablespoons of braising liquid over all the onions and meat.
  12. Place bun top on sandwich and use a toothpick to hold in place.
  13. Microwave the sandwich for 15 seconds to melt cheese and meld flavors. Serve.

Chef Notes

Serve with chips or fried plantains.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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