|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 3g||12%|
|Total Sugars 9g|
|Vitamin C 14mg||72%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 the Corned Beef Burgers:
1 pound (450 grams) ground beef
1/4 cup (120 grams) corned beef, finely chopped
2 tablespoons (10.6 grams) onion, minced
1 clove garlic, minced
4 large eggs
2 tablespoons vegetable oil, or olive oil
1 cup (36 grams) lettuce, shredded
2 large tomatoes, sliced
For the Mustard:
1/3 cup (80 milliliters) Dijon mustard
1 tablespoon (15 milliliters) stout beer
1 teaspoon (5 milliliters) honey
1/2 teaspoon (1 gram) freshly 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.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- Over-easy or sunny-side up eggs are recommended for this burger.