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
Scale
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.
