Corned Beef Hash Burger is just what you’re thinking. Corned beef laced burger topped with crispy potatoes and a fried egg. Not to mention the sautéed cabbage and stout mustard seed dijonnaise.
This is my final burger for #BurgerMonth. And, I’m sort of cheating on this one. It’s new to my blog but is the March Girl Carnivore’s Burger Month Challenge burger. It was my response to the challenge to make a burger with corned beef, potatoes, cabbage, and Irish beer.
Since I’m part Irish (yes, we have traced those roots back to Ireland) I was all over this challenge! I mean, I’ve said repeatedly that I can eat my weight in corned beef. And I’m pretty sure I can. I love that delicious beef and wouldn’t mind eating it every day. However, the hubs might have something to say about that. He’s not a huge fan.
When I read the March challenge, I was like, “Hold my whiskey! I got this!”
Whiskey because we don’t drink a lot of beer. I’m more of a cider girl and the hubs is the beer drinking, usually, but only when we go out. And that’s usually because liquor is so expensive to have at a restaurant or bar that beer is a compromise.
The place up the street we like to go to has Irish cider that’s AWESOME! If you want to try it look for Magner’s Irish cider. It’s nothing like your Angry Orchard or Bold Rock. It’s completely different but totally delicious.
So, like the short rib burger I was planning on putting the corned beef through the grinder and into the mixture with the ground beef. And like the short rib burger that didn’t happen. I really should get that thing out so I have access to it whenever I want. Like soon because I have some Porter Road bacon ends I want to grind up into some burgers.
I just want to give a shout out to Porter Road! They are awesome sponsors of this event. I purchased quite a few items from them including ground beef, some petit sirloin, Denver steaks, a flat iron, some bacon, and the bacon ends. The bacon ends you will see soon on my blog.
They went into some local kale I received from Seasonal Roots. They’re not a sponsor, but I like to give them a shout out whenever I can. I’m an affiliate so use SAVEWITHAKHA for a discount on the membership.
Since I wasn’t grinding the corned beef into the mixture I did the next best thing. I chopped it up and folded it into the burger. And what does chopped corned beef remind you of? HASH! Corned beef hash. That’s how I got the idea for this burger; out of my laziness for not getting my grinder out.
And I’m fine with that. Because this burger is the bomb for breakfast, brunch, lunch, or dinner. Not only does the ground beef have corned beef mixed into it, but it has cubes of potatoes on top, too. This burger packs so much flavor!! Yes, I can still remember how delicious this burger tastes and I had it a couple of months ago.
That’s how good it is.
I don’t know about you, but I can’t have corned beef and potatoes without cabbage. And that was one of the required elements for this burger challenge. I didn’t want to overload the patty with EVERYTHING I needed in there so I decided to saute up some cabbage with butter, salt, and pepper. I perched the burger on top of a small mound that tender cabbage to round out the Irish dinner experience.
But what about the hash part? Well, that’s easy. Just take a fried egg and put it on top of the burger. Voila! Corned beef hash burger! Now, the runniness of the yoke is up to you. I, on the other hand, cannot tolerate any runniness of any yolks. I became scarred from a 60 Minutes show about chickens when I was little and haven’t had a runny yolk since. But you all know that by now, I’m sure.
The final element of the challenge?
Beer! Beer battered onion rings on top? Nah. Make a beer glaze? Nah. Getting closer though. Since corned beef and mustard go hand in hand with me, I decided to make a mustard. Except that didn’t work out.
You see, after soaking the mustard seeds I forgot to drain them before putting them into the processor. So I made more of a mustard beer smoothie and actual mustard. Great. What am I going to do now? I don’t have time to soak more mustard seeds!
Well, how about drain some of the smoothie and add the chunkier bits to some mayonnaise? OH! That sounds like a great idea. I can turn the mustard mess into a mustard success and call it a dijonnaise!
Yes! That’s an awesome idea! Great way to turn a fail into a total win. Because that sauce tasted amazing. The beer soaked mustard seeds are nice and pungent and turned nice and creamy with the additional of the mayonnaise.
You can see all the delicious layers in this burger. Well, I can. The cabbage does sort of get buried under the burger. But that’s okay. It’s still here and you can taste it’s sweet flavor in every bite. And there’s delicious corned beef in every bite of this corned beef hash burger, too. I love that. Because, like I said…
I COULD EAT MY WEIGHT IN CORNED BEEF!
I’m not even exaggerating. I really could. Corned beef is something I look forward to making every year. The aroma of it cooking in my slow cooker makes my mouth water. Just thinking about it is making my drool a little. The salty, herb filled brine, the rich brisket, and the way the cabbage absorbs all those flavors is a perfect comfort food to me.
For some this might not be an over the top burger, but for me it is. With all these layers of flavors in there. It’s one burger that is packed with so much mouth exploding flavor. You will see what I mean when you make this. And you have to make this burger because it is soooo good!
I can’t believe #BurgerMonth is over! It flew by so quickly. But, at least I get to continue with my burgerness with the Girl Carnivore Burger Month Challenge group on Facebook. I hope you hop on over and join in on the fun. It’s really a great group and the challenges are just that sometimes; a challenge.
Two words – RED HOTS!
And then there was that one month we had to use marshmallows. Yes. Marshmallows. I turned them into some delicious buns for sliders. That was November I think? I stuffed some juicy Lucy type sliders with cranberry dressing and used marshmallow fluff in the making of some buns for those sliders. They came out pretty darned delicious. See? Challenging but fun!
Corned Beef Hash Burger is just what you’re thinking. Corned beef laced burger topped with crispy potatoes and a friend egg. Not to mention the sautéed cabbage and stout mustard seed dijonnaise. #BurgerMonth
For the stout dijonnaise:
- 1/2 cup yellow mustard seeds
- 1 cup Irish stout
- 1/3 cup mayonnaise
For the burger:
- 1 pound ground beef
- 2 cups diced cooked corned beef
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 2 cups diced, cooked potatoes
- 2 cups sautéed cabbage
For the dijonnaise:
- Combine the mustard seeds with the stout. Soak overnight.
- Drain the mustard seeds.
- Place the seeds and the mayonnaise in a food processor and process until smooth. Refrigerate until ready to serve.
For the burger:
- Combine the ground beef with the diced corned beef, garlic salt, and black pepper.
- Form into 4 patties.
- Heat the grill on high. Cook the burgers 3 to 5 minutes per side or until the burger reaches 5 degrees short of your desired internal temperature. Remove the burgers from the heat and rest.
- While the burgers are cooking, fry up your eggs.
- Place 1/4 cup of the sauteed cabbage on the bottom bun. Spread with a bit of the dijonnaise.
- Top with a burger, 1/4 cup diced potatoes, fried egg, and more dijonnaise.
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