If you’re craving something hearty, packed with bold flavors and a little bit of Irish soul, this Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe is exactly what you need. Juicy corned beef mixed with ground beef delivers a juicy, savory patty, balanced perfectly by the sharp creaminess of Irish cheddar and the tangy crunch of sauerkraut. Every bite bursts with personality, bringing a gourmet twist to a classic comfort food that’s perfect for any occasion.
Ingredients You’ll Need
These ingredients are straightforward yet essential for building those layers of flavor and texture in your Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe. From the seasoned meat blend to the zesty accompaniments, each component plays a vital role.
- ½ lb ground corned beef: The star of the show, bringing that distinctive salty, spiced flavor.
- 1 lb ground beef: Adds juiciness and a classic burger texture.
- ¼ cup beef broth: Keeps the patties moist and enhances meaty depth.
- Dash of hot sauce: A subtle kick that wakes up the palate without overpowering.
- Salt and black pepper to taste: Simple seasoning to bring out natural flavors.
- 2 tbsp olive oil: For cooking the patties to golden perfection.
- 1 cup sauerkraut, drained: Adds brightness and a crunchy tangy contrast.
- 4 slices Irish cheddar cheese: Melted sharpness that ties the whole burger together.
- 4 whole wheat buns: Nutty, wholesome buns that hold everything without getting soggy.
- Yellow mustard: A classic condiment to add tang and balance richness.
How to Make Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe
Step 1: Mix the Ingredients
Start by combining the ground corned beef and ground beef in a large bowl. Pour in the beef broth, adding moisture and body. Then add a dash of hot sauce, salt, and black pepper to season the mixture evenly. Use your hands or a spoon to mix gently but thoroughly, ensuring all flavors blend without overworking the meat.
Step 2: Form Patties
Divide the meat mixture into four equal portions for perfectly sized burgers. Shape each portion gently into a patty about an inch thick, pressing the edges to keep them intact during cooking. This size guarantees a juicy center and well-cooked edges every time.
Step 3: Heat the Skillet
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. The oil should shimmer but not smoke, ready to sizzle the patties and create a beautiful crust that locks in the juices.
Step 4: Cook the Patties
Place the patties in the hot skillet carefully and cook undisturbed for about 5 minutes. This allows the underside to form a caramelized surface. Flip each patty and cook for another 3 to 4 minutes, or until the internal temperature reaches 160°F (71°C), ensuring safety without drying out.
Step 5: Rest
Remove the cooked patties from the skillet and transfer them to a plate. Let them rest briefly while you prepare the cheese and buns. Resting helps reabsorb juices so every bite stays tender.
Step 6: Broil the Cheese
Preheat your oven’s broiler. Place each burger patty on a baking sheet and top with a slice of Irish cheddar. Broil for 1 to 2 minutes, just until the cheese melts and bubbles, becoming oozing and irresistible.
Step 7: Toast the Buns
While the cheese melts, toast the whole wheat buns lightly under the broiler. This step adds a hint of crunch and keeps the buns from getting soggy when you assemble the burger.
Step 8: Build the Burger
Spread a generous layer of yellow mustard on the bottom half of each toasted bun. Place the cheesy patty on top, pile on the drained sauerkraut for that signature tangy crunch, and finish by capping with the top bun. Now you’re ready to indulge!
How to Serve Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe
Garnishes
Adding fresh garnishes can elevate your Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe to the next level. Consider crisp lettuce, thin slices of red onion, or a few dill pickle chips for added freshness and a pop of color that complements the savory patties beautifully.
Side Dishes
A robust burger like this deserves equally satisfying sides. Crispy sweet potato fries, creamy coleslaw, or a simple mixed greens salad with a tangy vinaigrette pair perfectly, balancing out the richness and rounding out your meal wonderfully.
Creative Ways to Present
For a fun twist, serve your burgers open-faced to showcase that melty Irish cheddar and sauerkraut. Alternatively, wrap them in parchment paper and tie with rustic twine for a charming presentation at your next casual dinner or party. Either way, these details will impress your guests!
Make Ahead and Storage
Storing Leftovers
After enjoying your Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the buns separate if possible to avoid sogginess and maintain optimal texture.
Freezing
If you want to save patties for later, freeze them uncooked in a single layer on a baking sheet, then transfer to a freezer-safe bag once solid. They’ll keep well for up to 3 months. When ready to eat, thaw overnight in the fridge before cooking as usual.
Reheating
Reheat cooked patties gently in a skillet over low heat or in the oven to avoid drying them out. Toast buns fresh to revive their crunch. Add fresh cheese and sauerkraut when assembling to bring back that delightful creaminess and tang.
FAQs
Can I use all corned beef instead of mixing with ground beef?
You can use all corned beef if you prefer a stronger corned beef flavor, but mixing with ground beef balances the saltiness and adds juiciness, creating a more classic burger texture.
What type of Irish cheddar is best for this recipe?
A mature or aged Irish cheddar works best for its rich, sharp flavor that melts beautifully and complements the savory patties and tangy sauerkraut perfectly.
Is there a substitute for sauerkraut in this recipe?
If you’re not a fan of sauerkraut, try thinly sliced pickled cabbage or even kimchi for a spicy twist. Both add a nice acidic crunch that complements the burger.
How spicy is the dash of hot sauce?
Just a dash adds subtle heat that enhances the meat’s flavor without overpowering it. You can always adjust the amount to match your spice tolerance.
Can I grill these burgers instead of cooking them in a skillet?
Absolutely! Grilling adds a smoky char that pairs wonderfully with the corned beef flavor. Just be sure to oil the grill grates well to prevent sticking and cook to an internal temperature of 160°F.
Final Thoughts
This Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe is a delicious and charming way to bring a little Irish-inspired magic to your burger nights. It’s approachable, packed with flavor, and satisfying to the very last bite. Give it a try—you might just find your new favorite twist on a classic!
Print
Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Description
These Corned Beef Burgers with Irish Cheddar Cheese combine the rich flavors of corned beef and ground beef with tangy sauerkraut, melted sharp cheddar, and a hint of spicy mustard, all served on toasted whole wheat buns. A perfect twist on a classic burger with Irish-inspired ingredients, great for a satisfying and flavorful meal.
Ingredients
Meat Mixture
- ½ lb ground corned beef
- 1 lb ground beef
- ¼ cup beef broth
- Dash of hot sauce
- Salt and black pepper to taste
For Cooking and Topping
- 2 tbsp olive oil
- 1 cup sauerkraut, drained
- 4 slices Irish cheddar cheese
- 4 whole wheat buns
- Yellow mustard
Instructions
- Mix the Ingredients: In a large bowl, combine ground corned beef, ground beef, beef broth, a dash of hot sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to form the burger mixture.
- Form Patties: Divide the seasoned meat mixture into four equal portions. Shape each portion into a round burger patty about ¾ inch thick, ensuring they hold together well.
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering but not smoking. This prepares the pan for cooking the patties evenly.
- Cook the Patties: Place the patties into the hot skillet. Cook for about 5 minutes on one side without moving them to develop a good sear. Flip the patties and cook for another 3 to 4 minutes until the internal temperature reaches 160°F (71°C), ensuring they are safely cooked through.
- Rest: Remove the cooked patties from the skillet and transfer them to a plate. Let them rest for a few minutes to allow the juices to redistribute for juicier burgers.
- Broil the Cheese: Preheat your oven broiler. Arrange the patties on a baking sheet and place a slice of Irish cheddar cheese on top of each patty. Broil for 1 to 2 minutes or until the cheese melts and starts to bubble lightly. Watch carefully to avoid burning.
- Toast the Buns: While the cheese is melting, lightly toast the whole wheat buns under the broiler until they are warm and slightly crispy, enhancing flavor and texture.
- Build the Burger: Spread yellow mustard evenly on the bottom half of each toasted bun. Place the cheesy patties on top, then spoon the drained sauerkraut over the cheese. Cover with the top bun and serve immediately.
Notes
- Use a meat thermometer to ensure burgers are cooked to a safe temperature of 160°F (71°C).
- Drain sauerkraut well to prevent soggy buns.
- Adjust hot sauce amount to taste for desired spice level.
- Whole wheat buns add fiber and a nutty flavor but feel free to substitute with your preferred bun.
- Resting the patties after cooking keeps the burgers juicy and flavorful.
