Ground Corned Beef Burger
I’ve seen restaurants make a reuben burger where they make a regular beef burger topped with a couple slices of corned beef, swiss, and sauerkraut. So what. Doesn’t impress me. How about turning chuck roasts into corned beef, grind them, and make a ground corned beef burger? Well I did it, and it was next level. It will take 10 days to brine your chucks. I decided to use chuck instead of brisket because of the price point. Chuck is half the price. It has the same amount of fat content as a brisket. Once it’s ground, it won’t make a difference at that point. Once you cook the patties, they turn pink like a corned beef. I topped the burgers with everything that you’d put on a reuben. Any ground corned beef that doesn’t get cooked can be wrapped in freezer paper and tossed in the freezer for later use.
Equipment
- large bin for brining
- meat grinder
Ingredients
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves crushed
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
- 5 lbs beef chuck roast
Corned Beef Burger
- hamburger buns toasted
- Swiss cheese sliced
- sauerkraut
- thousand island dressing
Instructions
- Mix all of the brining ingredients together in a large bin.
- Place the chucks in the brine. Allow to brine for 10 days.
- After 10 days, remove the chucks from the brine and pat dry.
- Cut the chuck up into pieces to fit through the grinder.
- Grind the chuck through twice.
- Form the ground corned beef into patties.
- Place the patties on a griddle over medium high heat. Cook for 5 minutes.
- Flip the patties over.
- Top the patties with slices of Swiss cheese. Briefly cook some sauerkraut along side.
- Top the patties with the sauerkraut.
