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CORN BEEF BURGER WITH IRISH CHEDDAR CHEESE AND CRUNCHY CABBAGE-APPLE SLAW

This out-of-the ordinary burger, using ground "corn beef" is bound to create conversation around the grill! Irish cheddar cheese is melted over the patty and it is topped with a tangy crunchy cabbage-apple slaw. Sliced marble rye bread lightly toasted and buttered holds everything together. Could be a new twist to your St. Patty's day celebration.

Ingredients 

Cabbage-Apple Slaw:
2-1/2 cups thinly shredded green cabbage
1/2 cup coarsely grated carrot
3 tablespoons finely chopped sweet onion
1/3 cup finely chopped unpeeled tart apple-such as Granny Smith
2 tablespoons Sutter Home Chardonnay
1/3 cup sour cream
1/2 tablespoon Grey Poupon Mild & Creamy Dijon Mustard
1/4 teaspoon celery seed
1/2 teaspoon salt
Patties
2 lbs. corn beef flat cut brisket-from a vacuum-sealed package with packet of spices enclosed
1-1/2 tablespoons spices from packet
2 tablespoons Sutter Home Chardonnay
1/2 teaspoon salt
3 tablespoons chopped fresh basil
Vegetable oil to brush grill grate
6 thin slices Irish Cheddar cheese
12 slices marble rye bread-uniform in size to accommodate burger 6 tablespoons softened butter

Instructions 

Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To prepare cabbage, in a medium bowl, toss cabbage, carrot, onion and apple together. Pour wine over cabbage mixture; toss together. In a small bowl, whisk sour cream, mustard, celery seed and salt together; add mixture to bowl of cabbage mixture and toss until coated. Cover and refrigerate until needed. To prepare patties, chunk corn beef into l-1/2 inch pieces and working in four batches, using a food processor fitted with a blade (or a meat grinder) until corn beef is coarsely ground. Transfer corn beef to a large bowl. Add 1-1/2 tablespoons of spice mixture from packet included in package, salt and basil to bowl. Gently mix together-handling mixture as little as possible. Divide mixture into 6 equal portions then form 6 patties 3/4-inch thick, making a small indentation in the center of each patty. When medium-hot grill heat is reached, brush vegetable oil over grill rack. Place patties on grill rack, cover and cook, turning once until internal temperature (tested with a meat thermometer) reaches at least 160 degrees F. or until done to preference. Uncover and top each patty with a slice of cheese the final few minutes of grilling, replacing cover so cheese melts. Transfer patties to a plate. Place bread slices on grill grate over direct heat and lightly toast both sides-watch so as to not over brown. Retrieve cabbage from refrigerator and stir. To assemble burgers, spread 1/2 tablespoon butter over one side of each slice of toasted bread. Place a patty on the buttered side of bread slice and top patty with an equal portion of the cabbage-apple slaw. Cover burger, butter side down, with another slice of bread. 6 burgers

Comments 

Corn Beef flat cut brisket has a very thin layer of fat attached to one side of the brisket-which you want. I did not trim the fat before processing to coarsely ground. I would suggest no substitutes for the flat cut brisket-it's the best. Kerrygold Vintage Irish Cheddar cheese has a strong bold flavor and goes well with the corn beef.