If you’re craving a burger that’s bursting with bold, tangy, and deeply savory flavors, then you’re going to fall head over heels for this Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe. This dish brilliantly combines the robust, seasoned goodness of corned beef with the creamy tang of Irish cheddar and the zesty crunch of sauerkraut, all nestled inside a perfectly toasted whole wheat bun. It’s a delightful twist on a classic that feels both comforting and exciting, perfect for gatherings or a satisfying weeknight dinner that will have everyone coming back for seconds.
Ingredients You’ll Need
This recipe sticks to simple yet essential ingredients, each carefully chosen to build layers of flavor, texture, and color that will make your Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe sing. From the mix of meats to the tang of sauerkraut and the sharpness of Irish cheddar, each component plays a star role on your plate.
- ½ lb ground corned beef: Adds that unmistakable briny and savory punch unique to corned beef.
- 1 lb ground beef: Provides juicy, tender body and classic burger flavor.
- ÂĽ cup beef broth: Keeps the patties moist and enhances meaty richness.
- Dash of hot sauce: Brings a subtle kick and deeper just-right spice.
- Salt and black pepper to taste: Simply essential for seasoning and balancing flavors.
- 2 tbsp olive oil: Used for cooking to get a beautiful sear and added richness.
- 1 cup sauerkraut, drained: Offers that tangy crunch that contrasts perfectly with the melty cheese.
- 4 slices Irish cheddar cheese: Sharp and creamy to melt beautifully over the patties.
- 4 whole wheat buns: Toasted to provide a wholesome, nutty base that holds everything together.
- Yellow mustard: A zingy condiment that ties all the flavors together.
How to Make Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe
Step 1: Mix the Ingredients
Start by combining the ground corned beef, ground beef, beef broth, hot sauce, salt, and black pepper in a large bowl. Gently mix everything just until combined—over-mixing can make the patties tough, so keep it light and even to ensure a juicy burger with every bite.
Step 2: Form Patties
Divide the mixture into four equal portions and shape each into a burger patty. Make sure the patties are evenly sized to cook uniformly. A slight indentation in the center of each patty helps prevent puffing up while cooking, maintaining a perfect flat surface to hold your melted cheese and other toppings.
Step 3: Heat the Skillet
Place a skillet on medium-high heat and add the olive oil. Let it warm up so you get a nice sizzle when the patties hit the pan—that initial sear is key for flavor.
Step 4: Cook the Patties
Cook the patties for about 5 minutes on the first side without moving them. This step ensures a beautifully caramelized crust. Flip the patties and cook for another 3-4 minutes, or until they reach an internal temperature of 160°F (71°C), which is the safe temperature for ground beef.
Step 5: Rest
After cooking, remove the patties from the skillet and let them rest on a plate for a few minutes. Resting allows the juices to redistribute, making your burgers extra juicy and flavorful.
Step 6: Broil the Cheese
Preheat your broiler. Place each burger patty on a baking sheet, top with a slice of Irish cheddar, and broil for 1-2 minutes until the cheese is perfectly melted and just starting to bubble. Keep a close eye on them so the cheese doesn’t burn.
Step 7: Toast the Buns
Lightly toast the whole wheat buns under the broiler for about a minute. This step adds a lovely crunch and prevents the buns from becoming soggy once the sauerkraut and mustard are added.
Step 8: Build the Burger
Spread a generous layer of yellow mustard on the bottom bun. Place your cheesy patty on top, add a hearty scoop of drained sauerkraut, then crown it with the top bun. The combination of tangy sauerkraut and sharp cheddar paired with the corned beef is simply irresistible.
How to Serve Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe
Garnishes
Keep garnishes simple and complementary. Fresh iceberg lettuce or thinly sliced pickles can add fresh texture and brightness. If you’re feeling adventurous, a sprinkle of chopped fresh chives or a dollop of creamy horseradish sauce can take it to the next level. These little extras can make the flavors pop even more.
Side Dishes
This recipe pairs beautifully with classic crispy fries, a side of sweet potato wedges, or even a light green salad tossed in a tangy vinaigrette. For a more Irish-inspired meal, serve with buttery mashed potatoes or sautéed cabbage to echo the flavors in the burger and keep the meal hearty and comforting.
Creative Ways to Present
Try serving your Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe on rustic wooden boards with small bowls of mustard and extra sauerkraut. You could also skewer the burger with a toothpick topped with an olive or cherry tomato for a touch of flair. For parties, consider slider-sized versions—they make perfect finger food with all the bold flavors in miniature form.
Make Ahead and Storage
Storing Leftovers
Allow cooked burger patties to cool completely before storing them in an airtight container. Leftover patties will keep well for up to 3 days in the refrigerator. Keep the buns and sauerkraut separate to prevent sogginess so you can rebuild fresh-tasting burgers later.
Freezing
You can freeze cooked patties individually wrapped in plastic wrap and placed in a freezer-safe bag for up to three months. To enjoy later, thaw overnight in the fridge and reheat gently. The cheese topping is best added fresh when reheating to maintain its meltiness.
Reheating
Reheat patties in a skillet over medium heat or in the oven to retain their juiciness. Use a broiler or microwave to melt fresh Irish cheddar cheese on top just before serving. Toast buns lightly to refresh their texture before reassembling your burger.
FAQs
Can I use only ground corned beef for this recipe?
While using only ground corned beef is possible, mixing it with ground beef helps balance the saltiness and provides a juicier, more tender burger. It’s the combination that creates the perfect texture and flavor.
Is Irish cheddar necessary for this recipe?
Irish cheddar is preferred because of its sharpness and creaminess, which complements the corned beef beautifully. However, if you can’t find it, a sharp white cheddar or even a tangy aged cheddar can work as a good substitute.
How do I prevent the patties from falling apart?
Make sure to mix the ingredients gently but thoroughly and avoid over-handling. The addition of beef broth helps bind the meat together and keeps the patties moist, reducing the chance they’ll crumble during cooking.
Can this recipe be made gluten-free?
Absolutely! Just swap the whole wheat buns for gluten-free buns or lettuce wraps, and double-check that your mustard and beef broth are gluten-free. The rest of the ingredients are naturally gluten-free.
What’s the best way to achieve the perfect melt on the cheese?
Broiling the cheese for 1-2 minutes is ideal for a perfect melt—it’s fast and adds a slightly bubbly texture on top. Keep your eye on the cheese while broiling to avoid burning or drying it out.
Final Thoughts
Once you try this delightful Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe, I promise it will become a cherished favorite in your kitchen. The way these flavors come together is nothing short of magic—a juicy, savory bite with a tangy and sharp finish that feels like a warm and satisfying culinary hug. Don’t hesitate, gather your ingredients, and dive in; your taste buds will thank you!
Print
Corned Beef Burgers with Irish Cheddar and Sauerkraut Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Corned Beef Burgers with Irish Cheddar Cheese combine savory ground corned beef and beef patties, topped with melted Irish cheddar and tangy sauerkraut. Perfectly pan-seared and broiled for melty cheese and toasted buns, this recipe makes a delicious twist on classic burgers, ready in just 25 minutes.
Ingredients
Meat Mixture
- ½ lb ground corned beef
- 1 lb ground beef
- ÂĽ cup beef broth
- Dash of hot sauce
- Salt and black pepper to taste
For Cooking
- 2 tbsp olive oil
Toppings and Assembly
- 1 cup sauerkraut, drained
- 4 slices Irish cheddar cheese
- 4 whole wheat buns
- Yellow mustard
Instructions
- Mix the Ingredients: In a large bowl, combine ground corned beef, ground beef, beef broth, hot sauce, salt, and pepper. Mix until evenly combined to ensure the flavors are well distributed.
- Form Patties: Divide the meat mixture into four equal portions, then shape each portion into burger patties about Âľ inch thick for even cooking.
- Heat the Skillet: Place a skillet over medium-high heat and add olive oil. Let the oil heat up until shimmering but not smoking.
- Cook the Patties: Place the patties carefully in the hot skillet. Cook for about 5 minutes on one side without moving them, then flip and cook for an additional 3 to 4 minutes until the internal temperature reaches 160°F (71°C).
- Rest: Remove the cooked patties from the skillet and let them rest on a plate for a few minutes to retain their juices.
- Broil the Cheese: Preheat your oven’s broiler. Arrange each patty on a baking sheet, top with a slice of Irish cheddar cheese, and broil for about 1-2 minutes until the cheese melts and bubbles.
- Toast the Buns: Place the whole wheat buns under the broiler for a short time until they are lightly toasted and golden brown.
- Build the Burger: Spread yellow mustard on the bottom half of each bun, place the cheesy patty on top, add a generous spoonful of drained sauerkraut, and cover with the top bun. Serve immediately for best flavor.
Notes
- Use a meat thermometer to ensure burgers reach an internal temperature of 160°F for safe consumption.
- Drain sauerkraut well to prevent soggy buns.
- For extra heat, add more hot sauce or serve with spicy mustard.
- Allow patties to rest before broiling cheese to keep juices inside the meat.
- Whole wheat buns provide a healthier alternative with added fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: Irish-American
