Everyone celebrates on St. Patrick’s Day

Everyone likes to enjoy St. Patrick’s Day and be Irish even if it is for just one day. Parades, parties, celebrations and wearing green, eating green and definitely drinking green. When we were children, our father would always stop at the local bakery and bring home the best green bagels, still hot with the steam pouring from the bag and “just out of the oven” Irish soda bread. One bread was made with caraway seeds for him and Mom, and one was made with raisins for us.

Mom would start the day with a wonderful St. Patrick’s Day breakfast and serve the most beautiful shade of green pancakes with sweet butter and pure maple syrup. In the evening she would make the traditional dinner of corned beef and cabbage, boiled potatoes, carrots, spicy brown mustard and crusty rye bread. But the holiday falls on a weeknight and there will be no simmering at 5 p.m.!

We decided to switch it up little and give this traditional meal our twist. We have taken corned beef and made it into a burger. We are giving you two choices for the corned beef. You can either prepare it ahead of time yourself, or just go to the deli counter and order it thickly sliced.  We serve it on a fresh roll with a tangy cabbage slaw and a spicy garlic pickle. So delish. Enjoy!

 

Corned Beef Burgers and Coleslaw

8 ounces corned beef

8 ounces ground chuck (beef)

1-1⁄2 teaspoons freshly ground black pepper

1⁄2 teaspoon salt

1⁄2 teaspoon cayenne pepper

1⁄3 cup chopped parsley

extra virgin olive oil

onion roll or  hamburger bun

sautéed onions, optional

horseradish mayonnaise (recipe below, but you can use store-bought)

Preheat the grill or cast iron skillet on medium high.

Place corned beef slices in food processor and pulse for 2 seconds to shred. In a medium-size bowl, combine the shredded corned beef, ground beef, pepper, salt, cayenne pepper and parsley.

Divide the mix into four equal portions and form four (1/4-inch to 1⁄3-inch thick) burgers.

Brush each side with olive oil. Grill (or cook in skillet) for three minutes to four minutes per side to achieve a medium-well-done burger.

To serve, place 1 tablespoon horseradish mayonnaise on the bottom half of each onion roll, then the patty. Top with one teaspoon more of the horseradish mayonnaise and serve with coleslaw. Serves 4.

 

Horseradish Mayonnaise

8 tablespoons real mayonnaise

4 teaspoons freshly grated horseradish root

salt & pepper to taste

 

Coleslaw

1 bag coleslaw mix, green and red cabbage blend

1⁄2 red bell pepper, sliced thin into strips

1 red onion cut in half and thinly sliced

Toss all together in a medium sized bowl.

 

Vinaigrette Dressing:

1⁄3 cup olive oil

1⁄4 cup apple cider vinegar

1 tablespoon sugar

Mix all ingredients together in a small bowl and pour over coleslaw mix, toss.

 

 

 

By participating in the comments section of this site you are agreeing to our Privacy Policy and User Agreement

© Copyright 2018 Hearst Media Services Connecticut, LLC

Designed by WPSHOWER

Powered by WordPress