Luck o’ the Irish Corned Beef and Cabbage Burgers

My family!

Ingredients:

Cabbage Topping:
1/4 cup italian dressing
1 Tablespoon granulated sugar
1/8 teaspoon smokehouse ground black pepper
1/8 teaspoon chinese five spice
1/8 teaspoon hickory seasoning liquid smoke
1 1/2 cups finely shredded green cabbage

Patties:
1/2 teaspoon instant bouillon beef granules
1/2 cup Sutter Home White Merlot, chilled
1/2 cup red onion (finely diced)
1 cup corned beef hash
2 pounds ground chuck (80% lean)

12 six inch by six inch squares of Reynolds Wrap Non Stick Foil

2 Tablespoons vegetable oil, to coat grill grates

8 thin slices of Swiss cheese
1 piece of Reynolds Wrap Non Stick Foil, two feet long, for tenting serving platter
2 Tablespoons Colavita Extra Virgin Olive Oil
6 Potato buns, sliced

Instructions:

For Cabbage Topping:
In medium size non-metallic bowl, whisk together dressing, sugar, pepper, spice, and liquid smoke. Add cabbage, stirring to coat. Cover and let marinate in refrigerator for fifteen minutes, stirring mixture occasionally.

Attention Grillers: While cabbage is marinating, preheat grill to medium-high.

For Patties:
In large mixing bowl, stir together beef granules, merlot, and onion. Add corned beef hash using a large mixing spoon to thoroughly mix ingredients together. Add ground beef, thoroughly mix ingredients together. Divide meat mixture into six balls. Place each ball on a single sheet of foil. Cover each ball with a separate sheet of foil. Use the bottom of a plate to press the meat patties to your desired thickness.

Attention Grillers: Remove cabbage mixture from refrigerator, stir and set aside. When patties are formed and grill temperature is medium-high, brush vegetable oil on grill grate, to coat.

To Cook Patties:
Place patties on grill grate. Let patties cook 4 to 5 minutes. Don’t push juices out of patties. Flip patties to other side and continue to cook an additional 4 to 5 minutes until desired doneness. During the last minute of cooking, add a slice of cheese. Close grill lid. This helps the cheese to melt faster. Remove patties to serving platter and cover with foil tent. Let patties sit for 3 to 4 minutes to allow juices to settle.

Attention Grillers: While patty juices are settling, brush olive oil on cut sides of buns. Place buns oil side down on outer edges of grill grate to lightly toast.

For Burger Assembly:
Place patties on bun bottoms. Divide cabbage mixture evenly placing on tops of patties. Add bun tops and cut each sandwich in half. Serve immediately.