The Irish Talk of the Town 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 lb Corned Beef, precooked
1 lb Ground Beef
2 Tbsp Pepper
2 Tbsp Garlic, Minced
1 oz Oil, for greasing
Coleslaw Topping:
1 lb Napa Cabbage, shredded
 1/2 lb Carrot, shredded
1 c Mayonnaise
1 oz Sugar
2 oz Lemon juice
3 Tbsp Fresh Horseradish
1 Tbsp Salt 1 Tbsp Pepper
1 Tbsp Celery Seed
12 ea Brown bread slices (also called soda bread)



Preheat an outdoor coal burning grill to a medium high heat. Using a food processor, blend the corned beef until smooth. Place in a large mixing bowl and combine with gound beef. Season with pepper and garlic. Form patties, and reserve until needed. Make coleslaw by combining all ingredients. Add just enough lemon juice to thin out the mayonnaise. Grease the grill racks and place burgers down. Cook, covered for 5-7 minutes. Turn and cook covered for another 6-8 minutes until well down. To assembly place each burger ontop of a slice of brown bread, pile on some colelsaw, and cover with another slice of brown bread, and serve.