The Dubliner Burger
The Dubliner Burger
Jim Bailey |
March 6, 2018 9:50 am
Not only is the addition of corned beef hash such a great flavor boost for these burgers, but it helps to ensure complete doneness when cooking burgers because you don’t have to worry quite so much about the center!
This recipe features Creamy Cheddar Onions, a recipe you can find right here.
uncooked banger sausages, casings removed
cracked black pepper
corned beef hash
Creamy Cheddar Onions*
Blend Banger sausage meat with ground pork and black pepper. Form into 10 equal sized, thin patties, placing on a large sheet of film wrap.
Place a tablespoon corned beef hash in the middle of 5 of the burgers. Top with remaining burger patties, press to flatten and seal around the edges.
Place in the refrigerator until grill is hot and preparing Cheddar Onions. When ready, cook burgers until thoroughly done, regardless of your cooking method.
Top each with a Cheesy Cheddar Onion slice (maybe adding so much cheese sauce that you have to hover over your plate while eating) and have at it this St. Patrick's Day... or all summer long.
You can also roast the Creamy Cheddar Onions on the grill if desired, away from direct heat instead of in the oven.
*Creamy Cheddar Onion recipe is found on my page and linked above.
The Yankee chef, Jim Bailey, is a third generation chef, food columnist, cookbook author, food judge and New England’s foremost food historian. His motto, It's Just That Simple!™ expounds on the concept that anyone can create and prepare recipes made by celebrity chefs on television, but without all the expense, expertise and special equipment. Chef Jim also dons his signature pink chefs coat as a tribute to all breast cancer sufferers, both in the past and present.
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