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.
