St. Patty's-Style Reuben Sliders

St. Patty's-Style Reuben Sliders

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • St. Patty's-Style Reuben Sliders

  • Serves 12 sliders, 3 per person

  • Tags: dinner lunch burgers "sammies," wraps and subs cheese rice, grains and breads beef vegetables potatoes sauté griddle food processor or blender Submitted by

  • Rachael Ray

  • on 03/17/10If you don't have time to cook a corned beef brisket and potatoes, this slider is sure to satisfy lovers of the traditional St. Patrick's Day meal.

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  • Ingredients

  • 1

    pound ground beef

  • Salt and pepper

  • 3

    tablespoons grated onion (from ½ small onion)

  • ½

    pound corned beef, chopped

  • 3

    tablespoons grainy mustard

  • Extra virgin olive oil (EVOO) or vegetable oil, for drizzling

  • 4

    baby Yukon Gold potatoes, cut into ¼-inch dice

  • 1

    pound sack sauerkraut, rinsed and drained

  • ½

    cup lager beer

  • 12

    slices Swiss cheese

  • 12

    slider rolls or party-size rye bread slices, toasted

  • 2

    tablespoons dill relish

  • 3

    tablespoons ketchup

  • 1

    teaspoon Worcestershire sauce

  • ½

    cup sour cream

Directions

PreparationIn a mixing bowl, combine the ground beef, salt, pepper and grated onion. Place the corned beef in a food processor and pulse to grind it up. Add the corned beef to the ground beef along with the mustard and mix well with your hands. Form 12 small 3-inch patties and coat them lightly with a drizzle of oil. Wash your hands after handling the raw meat. Meanwhile, heat a liberal drizzle of EVOO or vegetable oil in a medium size skillet over medium to medium-high heat. Add the potatoes, season with salt and pepper and cook for 5-6 minutes. Add the sauerkraut and stir. Add the beer and simmer for 5 minutes more. Heat a large skillet or griddle pan over medium-high heat. Cook the patties for 3 minutes on each side. Cut or fold the Swiss cheese slices to fit the burgers and melt over the burgers under a foil tent. Pile the patties on slider rolls and top with the potato-kraut. In a small bowl, stir together the relish, ketchup, Worcestershire sauce and sour cream. Dollop a generous spoonful of sauce on each slider, then set the bun tops or toasts on top.


Nutrition

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