Corned Beef Cheeseburger

Last Friday night we decided to make the classic Wisconsin fish fry. A friend in the family caught a bunch of local crappie and was generous enough to give us a ton of fresh fillets. We were excited to say the least. So as I normally prepare a fish fry, I served it up with fries, coleslaw, lemon wedges, and great salted, caraway rye bread. Did I mention I love rye bread? A couple of days later, I found myself in a stare down with the leftover loaf of rye bread. I had to do something with it, and then I realized I also had a nice portion of vacuum sealed corned beef that I had leftover not too long ago. Things were coming together, and then that when this idea occurred to me. I had a real hankering for a cheeseburger, but I also had a real hankering for a conned beef sandwich. I thought I would combine them and make one of the best cheeseburgers I might have had to date. The corned beef cheeseburger.

Corned Beef Cheeseburger

Let’s get started.


  • 1/4 ground chuck
  • pinch of salt
  • pinch of cracked black pepper
  • 1/2 cup of cooked corned beef, shredded
  • 2 slices Swiss Lorraine cheese
  • 2 tbsp Thousand Island Dressing
  • 1/2 cup coleslaw mix (carrots and cabbage)
  • 2, one inch slices of salted rye bread

Start by forming your ground chuck into a lose ball, and season with a bit of salt and pepper. Preheat a non-stick skillet, or a large cast iron skillet on medium-high heat.

Lightly toast the salted rye bread and set it aside.

Add the ground chuck to the heated pan. It should sizzle immediately. Let this cook a couple of minutes, then with a large, sturdy spatula, or burger press, smash it down, flattening the burger completely. Let this continue to cook for another couple of minutes, then flip it over and cook another couple of minutes. When you flip it over, you should get a nice, caramelized exterior. I love that.

After a couple of minutes, lay on the slices of swiss cheese. Let this begin to melt.

Corned Beef Cheeseburger

In the meantime, spread the dressing on the bottom of each slice of bread. Yes, you are going to get dressing on the top and bottom. That’s how I roll.

Once the cheese is melted, add the corned beef, covering the cheese. Lay the burger onto one of the slices of toasted bread, then top with the coleslaw mixture. Add the top slice of bread, then give a gentle push on the burger. Dig in.

Not only is this burger sexy to look at it. Trust me, I looked at it for a few minutes, probably thinking to myself ‘I’m going to eat this beast?’, but really, it is a beautiful burger. First bite, I was sold. That great texture from the lightly toasted rye bread with the awesome flavor of that corned beef, I could have stopped there and been sold, but then came that swiss cheese smashburger that just brings it all together. If you are looking for an awesome burger that is really tasty and unique, give this one a shot. I guarantee you will get the best of both worlds.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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