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Corned Beef Butter Burgers with Guinness Frizzled Onions and Irish Cheddar

Don't look at one more burger recipe! This is going to be the ultimate burger and I've even paired it up with a simple Guinness milkshake. Happy Eating!

kari_karch Corned Beef Butter Burgers with Guinness Frizzled Onions and Irish Cheddar
  • 1 pound ground chuck
  • 1/4 pound ground short rib
  • 1/2 pound ground corned beef
  • 2 tablespoons Irish stout beer
  • 1 teaspoon red chili flakes
  • kosher salt and pepper
  • 2 tablespoons grass-fed butter
  • 4 Fresh baked brioche buns, split
  • 4 tablespoons thousand island dressing
  • 1/2 fluid ounce Irish stout beer, 2 tsp. reserved
  • 1 cup sauerkraut, drained
  • 8 ounces Irish cheddar cheese, sliced
  • Guinness frizzled onions, Recipe below
  • Guinness Milkshake, Recipe below

For the Burger:

*Tip for the perfectly cooked burger: Make sure to let your meat come up to room temperature before cooking it. This will ensure a golden crust and even cooking. Combine 3 meats in a glass bowl (If corned beef is from the deli, simply mince the meat and add to the others.) Add in stout, chili flake, kosher salt, and pepper. Do not overwork the meat or it will become tough. Form into 4 patties and set aside.

For the frizzled onions:

To make the onions, soak the sliced onions in the stout beer for 30 minutes. Drain and then dredge into the flour which has been seasoned with the salt, pepper, and cayenne. Using a candy thermometer, bring the oil up to *375 and carefully fry onions. Remove after turning golden brown (about 2-3 minutes.) Drain on newspaper and season with a sprinkle of kosher salt. Serve on top of the burger once all the fixin's are added.

To assemble the burger:

In a medium bowl, add the sauerkraut and the stout. Let macerate for 20 minutes while cooking the onions and the burgers. Drain before serving. In a small bowl, mix together the thousand island dressing and the reserved tablespoon of stout. Pre-heat oven to *400. In a large non-stick, oven-proof saut pan; heat the butter over medium high heat and add the patties to the pan. Sear the patties for 3 minutes per side then finish in the oven for 7 minutes. Throw the sliced brioche buns in the oven for just a couple of seconds to toast them. Remove pan and add cheese slices. Put back into oven for 3 more minutes until cheese melts. These burgers should be at a perfect medium temperature. Let rest 5 minutes. To serve, slather the thousand island on both sides of the brioche bun, top with one patty, sauerkraut, and frizzled onions, and bun topper. Serve with sweet potato fries. Serve on small sheet trays with newspaper for a great pub-inspired look! Happy Eating!

For the Guinness Milkshake:

Scoop 3 large scoops of mint chocolate chip ice cream in a large glass. Pour about 1/4 cup of stout beer into glass and serve with straws.

4 45 minutes 10 minutes

Corned Beef Butter Burgers with Guinness Frizzled Onions and Irish Cheddar

Corned Beef Butter Burgers with Guinness Frizzled Onions and Irish Cheddar

Don't look at one more burger recipe! This is going to be the ultimate burger and I've even paired it up with a simple Guinness milkshake. Happy Eating!

Preparation

Prep Time

45 minutes

Cook Time

10 minutes

Serves

Calories

1 per serving

Equipment

Ingredients

  • 1 pound ground chuck
  • 1/4 pound ground short rib
  • 1/2 pound ground corned beef
  • 2 tablespoons Irish stout beer
  • 1 teaspoon red chili flakes
  • kosher salt and pepper
  • 2 tablespoons grass-fed butter
  • 4 Fresh baked brioche buns, split
  • 4 tablespoons thousand island dressing
  • 1/2 fluid ounce Irish stout beer, 2 tsp. reserved
  • 1 cup sauerkraut, drained
  • 8 ounces Irish cheddar cheese, sliced
  • Guinness frizzled onions, Recipe below
  • Guinness Milkshake, Recipe below
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For the Burger:

*Tip for the perfectly cooked burger: Make sure to let your meat come up to room temperature before cooking it. This will ensure a golden crust and even cooking. Combine 3 meats in a glass bowl (If corned beef is from the deli, simply mince the meat and add to the others.) Add in stout, chili flake, kosher salt, and pepper. Do not overwork the meat or it will become tough. Form into 4 patties and set aside.

For the frizzled onions:

To make the onions, soak the sliced onions in the stout beer for 30 minutes. Drain and then dredge into the flour which has been seasoned with the salt, pepper, and cayenne. Using a candy thermometer, bring the oil up to *375 and carefully fry onions. Remove after turning golden brown (about 2-3 minutes.) Drain on newspaper and season with a sprinkle of kosher salt. Serve on top of the burger once all the fixin's are added.

To assemble the burger:

In a medium bowl, add the sauerkraut and the stout. Let macerate for 20 minutes while cooking the onions and the burgers. Drain before serving. In a small bowl, mix together the thousand island dressing and the reserved tablespoon of stout. Pre-heat oven to *400. In a large non-stick, oven-proof saut pan; heat the butter over medium high heat and add the patties to the pan. Sear the patties for 3 minutes per side then finish in the oven for 7 minutes. Throw the sliced brioche buns in the oven for just a couple of seconds to toast them. Remove pan and add cheese slices. Put back into oven for 3 more minutes until cheese melts. These burgers should be at a perfect medium temperature. Let rest 5 minutes. To serve, slather the thousand island on both sides of the brioche bun, top with one patty, sauerkraut, and frizzled onions, and bun topper. Serve with sweet potato fries. Serve on small sheet trays with newspaper for a great pub-inspired look! Happy Eating!

For the Guinness Milkshake:

Scoop 3 large scoops of mint chocolate chip ice cream in a large glass. Pour about 1/4 cup of stout beer into glass and serve with straws.

  • Corned Beef Butter Burgers with Guinness Frizzled Onions and Irish Cheddar has been tagged:

  • Main Dishes
  • American

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