The Corned Beef Burger

As St. Patty's Day approaches our thoughts turn to thick slices of juicy corned beef, meltingly soft cabbage and fluffy boiled potatoes.  There's nothing like good corned beef. When you cook it at home inevitably there are leftovers. I love a good corned beef hash or a thick sandwich as much as the next person. Occasionally though, I need a change of pace. Enter the corned beef burger.

To make this beauty we diced and shredded some leftover corned beef (what can I say, we couldn't wait until Monday). We folded the cooked meat into some lean ground beef with a bit of cold, grated butter, a pinch of salt and a touch of cayenne pepper. We seared the burgers in a hot, dry pan allowing them to cook in their own rendered fats. The outsides crisped beautifully and the smell was intoxicating. While the burgers were resting we fried English muffins in the drippings and used them to cradle our patties.  The corned beef burger, it doesn't get much better than this.

Comments

[Michael]

My mother in law makes delicious "Rellenos de papas", a sort of Puerto Rican ball of Shepherds pie made with a (canned) corned beef and spiced ground beef mixture wrapped in buttery mashed potatoes and deep fried. MMM. On another note, what about fresh ground brisket formed into a patty , lightly pickled in corning spices and grilled rare to medium rare?

[Robert]

That burger looks really good. I wonder if topping it with a little sauerkraut or some good, fresh coleslaw would work?

[Scotty]

Now that looks delicious, but only after I have had my Reuben fix!

[Deborah Dowd]

What aninteresting use for leftover corned beef. I am partial to corned beef hash myself, but this looks pretty tempting!

[carey]

Love your site and efforts, great stuff.

Wanted to get a word in on the corned beef burger...I have had this burger on menu since 2005.
Corned beef burger, spaghetti squash kraut, gruyere, russian (pimenton aioli), rye bun, malt vinegar (powder) fries.