Description
Savor the rich and hearty flavors of Corned Beef Burgers topped with melted Irish cheddar cheese and tangy sauerkraut. These flavorful burgers combine ground corned beef and ground beef, seasoned with a hint of hot sauce, then seared to perfection on the stovetop and finished under the broiler for a melty cheese topping. Served on toasted whole wheat buns with yellow mustard, they make a delicious twist on a classic burger, perfect for a quick and satisfying 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
- 2 tbsp olive oil
Assembly
- 1 cup sauerkraut, drained
- 4 slices Irish cheddar cheese
- 4 whole wheat buns
- Yellow mustard
Instructions
- Mix the Ingredients: In a large bowl, combine the ground corned beef, ground beef, beef broth, hot sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Divide the meat mixture into four equal portions and shape each into a burger patty, ensuring they are even thickness for uniform cooking.
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering but not smoking.
- Cook the Patties: Add the patties to the hot skillet and cook for about 5 minutes on one side. Flip the patties carefully and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 160°F (71°C) to ensure they are safely cooked.
- Rest: Remove the patties from the skillet and set them on a plate to rest for a few minutes, allowing the juices to redistribute.
- Broil the Cheese: Preheat the oven broiler. Place each rested patty on a baking sheet, top each with a slice of Irish cheddar cheese, and broil for 1 to 2 minutes until the cheese is melted and bubbly.
- Toast the Buns: While broiling the cheese, place the whole wheat buns cut side up under the broiler just until lightly toasted, watching carefully to prevent burning.
- Build the Burger: Spread yellow mustard on the bottom halves of the toasted buns. Place the cheesy patties on top, add a generous portion of drained sauerkraut, and cover with the top buns to complete your burgers.
Notes
- Ensure the internal temperature of the patties reaches 160°F (71°C) to guarantee safe consumption of the ground beef mixture.
- Drain sauerkraut well to avoid soggy burgers.
- You can adjust the amount of hot sauce according to your spice preference.
- Using whole wheat buns adds fiber and a nutty flavor complementing the robust meat.
- Resting the patties after cooking helps retain juiciness.
