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.
- 1 pounds (450 g) ground beef
- 1/4 cup (120 g) corned beef (finely chopped)
- 2 tablespoon (30 mL) onion (minced)
- 1 clove garlic (minced)
- 4 eggs
- 2 tablespoons vegetable or olive oil
- 4 hamburger buns
- 1 cup (240 mL) shredded lettuce
- 2 large tomatoes (sliced)
- For Mustard:
- 1/3 cup (80 mL) Dijon mustard
- 1 tablespoon (15 mL) stout beer
- 1 teaspoon (5 mL) honey
- 1/2 teaspoon (2.5 mL) 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 5-6 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. Over easy or sunny-side up is recommended for this burger.
- 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.