RECIPES: Recipe Details

Rate This Burger 
Average: 3.5 (4 votes)

Patty O'Rueben's Corned Beef Irish Burger

Well Now........ As my sainted Grandmother, when she had me on her knee, would say to me,"Tommy me boy, take the best from the old sod and marry it with the new goodness of the U S and A" Through spells and incantations, in the full light of the moon, we have wedded Irish corned beef and cabbage with a Yankee burger. The result is a magical gift from the Gods for one and all to enjoy!

Ingredients 

(Sauerkraut Dressing)
1 1/2 cups sauerkraut
1 cup mayonnaise
1/4 cup sweet relish
1/4 cup cocktail sauce
juice of 1/2 lemon
3 teaspoons worcestershire sauce
2 tablespoons Grey Poupon Dijon mustard
1/4 cup Irish Mist liqueur
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
(Patties)
1 cup Jewish rye bread crumbs
2 Lbs packaged corn beef brisket,point cut (have your market butcher grind it for you)
1/2 teaspoon freshly ground pepper
(Cheese Chips)
1 1/2 cups Dubliner cheese, shredded vegetable oil for brushing grill rack
7 Jewish rye split rolls (available at most supermarket bakeries) or Jewish rye bread sliced 3/4 inch thick

Instructions 

To make the sauerkraut dressing- Drain but do not rinse the sauerkraut. Spread on paper towls and pat dry. Place sauerkraut in a medium bowl adding mayonnaise,relish,cocktail sauce,lemon juice,worcestershire sauce,dijon mustard,Irish Mist liqueur,salt and pepper. Mix well and refrigerate until serving. To make the patties- Take 1 rye burger roll(or 2 rye slices,crusts removed) Cut into 1 inch pieces and gring into crumbs in food processer. In a large bowl, combine and mix well with the ground corned beef brisket and pepper, handling the meat as little as possible to avoid compacting it. Divide into 6 equal portions and form into patties. Press the center of each patty down with finger tips (to about 1/2 inch thick) to prevent puffing when grilling. Refrigerate until ready to grill. To make cheese chips- Heat a 10 inch nonstick skillet over medium-high heat on grill or side burner if available. Sprinkle 1/4 cup shredded Dubliner cheese in a disk shape keeping the cheese light around the edges so it looks lacy. When golden brown, remove with a nonstick spatula and set aside on paper towels. Repeat for all 6 chips. Refrigerate until ready to assemble. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. When the grill is ready, brush the rack with vegetable oil. Place the burgers on the grill divot side up, cover and cook for 3 minutes. Turn the patties and continue grilling for another 3 minutes for medium rare. Remove burgers and cover loosely with foil letting rest for 5 minutes. Place the burger rolls on the grill and toast the cut sides lightly. If using sliced bread, toast both sides. To assemble the burgers, place 1/4 cup sauerkraut dressing on the bottom roll,followed by the corned beef patty,cheese chip and top roll. Makes 6 burgers.