This past weekend, my son and I were running some morning errands, and as he did not have breakfast before heading out the door, I asked if he wanted to stop at McDonald’s. I know, I know. McDonald’s. But he is still a kid, and […]
Search Results: corned beef
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.
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.
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.
I say it time and time again, but I get excited mid-March. Why? Well, it is because it is that time of year when corned beef goes on sale. The standard corned beef goes on sale for at least fifty percent of the cost, and that is the time when I stock up. By default I purchase at least two of them, and I love making a couple of things with the beef; one being corned beef hash (one of my dad’s favorites), and the next is a variety of sandwiches.
By default, my first reaction is to make a reuben, and as much as I wanted to go down this route, I chose another direction, and make a corned beef melt. This melt is similar to a reuben, as it involves rye bread, cheese, and some spread, however a reuben uses thousand island dressing, and I am using a nice dijon dressing. Enough already, lets go ahead get this super comforting sandwich ready for your upcoming St. Patrick’s Day gathering.
- Rye bread
- 6 slices of thinly cut cooked corned beef
- 2 slices of provolone cheese
- Dijon mustard
- Caramelized onions
- 2 tbsp butter, room temperature
- Cast Iron Skillet, if you have one
Begin by heating your cast iron skillet to a medium heat. Add one tablespoon of butter to each slice of good rye bread. Add one slice of the bread, butter side down, onto the skillet. Spread a thin layer of dijon mustard on the bread. Add a slice of the provolone cheese. Add a nice layer of the caramelized onions on top of the cheese, then the slices of corned beef, then top with a slice of cheese, then the final layer of bread, butter side up.
Cook for about four minutes on one side until you get a nice golden brown. Carefully flip over, and continue to cook for an additional four minutes. Feel free to lay something heavy on the cooked top to apply a bit of pressure, to make this a nice melt.
Once both side are nice and golden and the cheese is melted, you are good to go. This corned beef melt is hard to resist. The nice spice from the corned beef, the sweetness of the onions, and the creaminess of the cheese makes this one a serious competitor to the reuben sandwich.
What is your favorite way to use corned beef?