Irish Eyes Are Grillin Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 1/4 cups of shredded cabbage
2 tablespoons Grey Poupon Country Mustard
1/2 cup Potato Chips, crushed
1 1/2 oz dry onion soup mix
2 garlic cloves, minced
1/2 teaspoon fresh ground pepper
1/3 cup Guinness beer
1 1/2 pound fresh ground beef
Vegetable oil to grease rack
6 slices of Irish cheddar cheese, 1/4 inch thick
6 slices of Irish soda bread, day old cut 3/4 inch thick
1/4 cup melted butter
6 slices of thinly sliced corned beef, cooked



Pre-heat grill to medium-high heat. In a bowl, combine shredded cabbage, Grey Poupon and potato chips. Mix well and set aside. To make patties, combine dry onion soup mix, garlic, pepper, Guinness and beef in a large bowl and mix well. Divide mixture into 6 equal portions and shape into patties that fit bread slices. Brush grill rack with vegetable oil. Carefully place the patties on the rack, cover & cook, turning once until done to preference. About 4 minutes on each side for medium-rare. Add a slice of cheese to each burger and melt slightly. During the last few minutes of cooking, brush each bread slice with butter. Lightly toast the bread by placing them on the outer edges of the grill rack for about 1 minute, turning once. To assemble, place a folded corned beef slice on the bottom bread slice, then a burger patty. Divide the slaw evenly and place on top of each burger, Finish off with a remaining bread slice and serve.