Patty O’Rueben’s Corned Beef Irish Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


(Sauerkraut Dressing)
1 1/2 cups sauerkraut
1 cup mayonnaise
1/4 cup sweet relish
1/4 cup cocktail sauce
juice of 1/2 lemon
3 teaspoons worcestershire sauce
2 tablespoons Grey Poupon Dijon mustard
1/4 cup Irish Mist liqueur
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup Jewish rye bread crumbs
2 Lbs packaged corn beef brisket,point cut (have your market butcher grind it for you)
1/2 teaspoon freshly ground pepper
(Cheese Chips)
1 1/2 cups Dubliner cheese, shredded vegetable oil for brushing grill rack
7 Jewish rye split rolls (available at most supermarket bakeries) or Jewish rye bread sliced 3/4 inch thick



To make the sauerkraut dressing- Drain but do not rinse the sauerkraut. Spread on paper towls and pat dry. Place sauerkraut in a medium bowl adding mayonnaise,relish,cocktail sauce,lemon juice,worcestershire sauce,dijon mustard,Irish Mist liqueur,salt and pepper. Mix well and refrigerate until serving. To make the patties- Take 1 rye burger roll(or 2 rye slices,crusts removed) Cut into 1 inch pieces and gring into crumbs in food processer. In a large bowl, combine and mix well with the ground corned beef brisket and pepper, handling the meat as little as possible to avoid compacting it. Divide into 6 equal portions and form into patties. Press the center of each patty down with finger tips (to about 1/2 inch thick) to prevent puffing when grilling. Refrigerate until ready to grill. To make cheese chips- Heat a 10 inch nonstick skillet over medium-high heat on grill or side burner if available. Sprinkle 1/4 cup shredded Dubliner cheese in a disk shape keeping the cheese light around the edges so it looks lacy. When golden brown, remove with a nonstick spatula and set aside on paper towels. Repeat for all 6 chips. Refrigerate until ready to assemble. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. When the grill is ready, brush the rack with vegetable oil. Place the burgers on the grill divot side up, cover and cook for 3 minutes. Turn the patties and continue grilling for another 3 minutes for medium rare. Remove burgers and cover loosely with foil letting rest for 5 minutes. Place the burger rolls on the grill and toast the cut sides lightly. If using sliced bread, toast both sides. To assemble the burgers, place 1/4 cup sauerkraut dressing on the bottom roll,followed by the corned beef patty,cheese chip and top roll. Makes 6 burgers.