Maybe it’s because I’m part Scotch-Irish, but this month’s Secret Burger of the Month Club ingredients really made for an outstanding burger! A juicy burger with Guinness and whole grain spicy mustard, placed on a slider bun with more mustard, and layers of sautéed cabbage, bacon, corned beef, Guinness beer cheese sauce, and salt & vinegar potato chips! Now that’s something to cheer about! Sláinte!
As I said above, these sliders were just absolutely outstanding! And they came about do to the Secret Burger of the Month Club I’m in, organized by Kita Roberts of Girl Carnivore, who chooses four secret ingredients each month that we are to include in an epic burger creation! (SO much fun!!)
And this month, she chose Corned Beef, Cabbage, Potatoes, and Irish Beer! Right up my alley!! As my maiden name was “Kelly Campbell”, that’s about as Scotch-Irish as it gets!! And I couldn’t wait to create a super fun burger in honor of St. Paddy’s Day!
So, this burger started with lean ground beef that I crumbled into a small bowl. (Crumbling it in helps to easily incorporate the rest of the ingredients into the meat without overworking it and ending up with a tough burger later.)
I added in a spicy, whole grain, creole mustard made by Zatarain’s that I absolutely LOVE. (But you can add your own favorite mustard.) Plus a nice splash of Guinness Draught Stout and a little Worcestershire sauce!
I formed the meat into 4 patties slightly larger than the buns, covered them, and popped them into the fridge while I prepared the next part which was a small panful of sautéed cabbage in butter with bacon, salt and pepper.
Next, I made up a small batch of beer cheese sauce that was to die for!! I used some nicely sharp white cheddar cheese, more Guinness beer, more creole mustard, and a small little palmful of freshly snipped chives!
While the burgers were grilling, I spread the insides of some of the buns with more of that mustard! (I swear, I’m addicted to that stuff!! It’s SO darned good!!!)
I then piled the bottoms with some of that buttery sautéed cabbage and bacon….
…placed a burger patty on top of each….
…then some pan-fried corned beef….
…more of that wonderful cabbage…..
…then ladled that glorious beer cheese sauce over the tops!!!
Lastly, for the “potato” ingredient, I decided we needed a little crunch! So I added some salt & vinegar chips right on top!
I quickly placed the tops on, because by this time, we were starving and sliders were calling our names and were about to get devoured!!
I almost made full-sized burgers, and then thought to make double sliders, but I’m glad that I made small, single, quarter pound sliders!
Because these babies were not only very filling, but also fantastically rich!
Rich, but not grossly rich mind you. Rich, as in a to die for TREAT!!! We finger swiped the puddles, and even ate the last of the cheese sauce as a dip for more chips on the side!! It was truly that good!
So you may also want to just make sliders rather than big burgers. Fair warning!
Though I used corned beef from the deli, if you have some left over from St. Paddy’s Day hanging out in the freezer, that would also work beautifully!
So, gather up the ingredients for this amazing burger, get outside, dust off the grill, and make these Irish Corned Beef, Cabbage, Bacon & Beer Cheese Sliders this weekend, because these kids were absolutely wonderful!
Be sure to wash them down with your favorite ice cold Irish beer, and more chips to go with any extra of that killer beer cheese sauce! Enjoy, and Sláinte!
Irish Corned Beef, Cabbage, Bacon and Beer Cheese Sliders
Ingredients
For Burgers:
- 1 lb. lean ground beef
- 1 Tbl. Irish beer such as Guinness
- 1 tsp. worcestershire sauce
- 1 Tbl. spicy whole grain creole mustard, (I used Zatarain's)
- salt and pepper to taste, *for the outsides
For Cabbage:
- 2 Tbl. Minerva Dairy Amish Butter
- 1 1/2 cups coarse-chopped cabbage
- pinch of sugar
- salt and pepper to taste
- 2 - 3 strips crisp-cooked and peppered bacon, torn into small pieces
For Irish Beer Cheese Sauce:
- 1 cup (lightly packed) shredded sharp white cheddar cheese, do not use pre-grated
- 1 1/2 Tbsp. Minerva Dairy Garlic Herb butter
- 1 1/2 Tbsp. flour
- 1/2 tsp. spicy whole grain mustard
- 1/2 cup heavy cream
- 1/4 cup Irish beer such as Guinness
- salt and pepper to taste
- 1 Tbl. freshly chopped chives, or 1 tsp. dried
Rest of Ingredients:
- 2 - 4 slider buns, (2 for doubles / 4 for singles)
- 8 - 16 very thin slices deli corned beef, 4 per burger
- 1 small bag salt and vinegar potato chips, left whole or lightly crushed if desired
Instructions
In mixing bowl, crumble in beef. In small bowl, whisk together the beer, worcestershire and mustard, and evenly drizzle over the top, toss to mix, then form into 4 patties a little bigger than the buns. Place onto plate, cover, and pop into the fridge until needed.
For Beer Cheese Sauce: Melt butter in small pan, then whisk in the flour until smooth. Cook the flour over medium heat for 2 minutes, stirring. Then whisk in the cream, a little at a time, whisking until smooth. Whisk in the beer and mustard. Once this mixture starts to steam slightly and almost simmer, start adding in small amounts of shredded cheese, whisking until completely melted in each time. Stir in chives, add salt and pepper to taste, and keep the cheese sauce warm either on the side burner or in the BBQ grill while you cook the burgers.
While burgers are cooking, melt butter in small frying pan and add cabbage. Add a pinch of sugar and a little salt and pepper, and sauté until crisp-tender to soft, as you personally prefer. Stir in pre-cooked and torn bacon, and sauté 1 minute longer. Remove to a bowl. Use the same pan, and add a little more butter of needed, and fry piles of corned beef on both sides.
To Assemble:
Toast insides of rolls.
Spread bottom buns with creole mustard.
Top with spoonfuls of cabbage and bacon mixture.
Place on seasoned cooked burgers.
Top with scrunched piles of fried corned beef.
Add more cabbage and bacon.
Pour small ladles of mustard beer cheese sauce over top.
Add salt & vinegar potato chips, whole or lightly crushed.
Place on bun tops spread with more creole mustard.
And dig in! Sláinte!
(*You can make single sliders or doubles!)
