Luck of the Irish Burger

Ingredients

For the braised cabbage

  • slices smoked bacon, diced finely
  • 1/2  white onion, sliced thinly
  • head green cabbage, cored and cut into 1-inch dice
  • 1/2 cup  apple cider vinegar
  • 1/2 cup  brown sugar
  • 1 teaspoon  caraway seeds
  •   Salt and pepper, to taste

For the burger

  •   One 8-ounce beef hamburger patty
  •   Salt and freshly ground black pepper, to taste
  • 3 ounces  deli-sliced corned beef
  • slices Swiss cheese
  •   One 4-inch rye hamburger bun
  • 1 tablespoon  Russian dressing
  •   French fries, for serving

Chef Anthony Meidenbauer of Holstein's at The Cosmopolitan of Las Vegas offers his all-in-one take on an Irish-American classic: corned beef and cabbage. With a Russian dressing and a hint of bacon in the cabbage, it's simply irresistible.

Click here to see 6 Inspired Takes on Corned Beef and Cabbage.

Directions

For the braised cabbage

Heat a large skillet over medium heat. Add the bacon and allow the fat to render and the bacon to become crisp, about 5 minutes. Add the onion and cook until translucent, about 3-4 minutes.

Add the cabbage and cook until limp. Then, add the vinegar, brown sugar, and caraway seeds and simmer for 15 minutes. Season with salt and pepper, to taste, remove from heat, and set aside.

For the burger

Preheat the grill over high heat.

Season the hamburger patty with salt and pepper, to taste. Grill on both sides until cooked to the desired temperature (for medium, the internal temperature should read 140-145 degrees).

Meanwhile, in a small sauté pan over medium heat, warm ½ cup of the braised cabbage with the corned beef. Place the Swiss cheese on the burger patty and melt. Dress the rye bun with Russian dressing and top with the hamburger patty. Top the burger with the cabbage and corned beef and place the top of the bun. Serve with french fries and enjoy.

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