This is a great recipe if you have leftover corned beef. These burgers are tender and delicious and the stout mustard and fried egg really help to pull the entire sandwich together.
- For Corned Beef Burgers:
- 1 pounds/450 grams ground beef
- 1/4 cup/120 grams corned beef (finely chopped)
- 2 tablespoon/30 milliliters onion (minced)
- 1 clove garlic (minced)
- 4 eggs
- 2 tablespoons vegetable oil (or olive oil)
- 4 hamburger buns
- 1 cup/240 milliliters lettuce (shredded)
- 2 large tomatoes (sliced)
- For Mustard:
- 1/3 cup/80 milliliters Dijon mustard
- 1 tablespoon/15 milliliters stout beer
- 1 teaspoon/5 milliliters honey
- 1/2 teaspoon/2 1/2 milliliters coarse ground black pepper
Gather the ingredients.
Preheat grill for medium-high heat.
Combine ground beef with chopped corned beef, minced onion, and garlic.
Form into 4 equal sized patties.
Place on the grill grate and cook for 5 to 6 minutes per side or until cooked through.
Once cooked, remove from heat and place onto a parchment lined baking sheet.
Heat oil in large skillet and fry eggs to desired doneness.
Combine stout mustard ingredients. Taste and adjust to your liking.
Place cooked burger patties onto bottom bun, top with lettuce, mustard sauce, sliced tomatoes, and fried egg. Add remaining half of bun and serve.
- Over-easy or sunny-side up eggs are recommended for this burger.