Yield: 2 double or 4 single sliders

Irish Corned Beef, Cabbage, Bacon and Beer Cheese Sliders

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!)