PUB-STYLE CORNED BEEF BURGERS

Pub-Style Corned Beef Burgers image

Have some leftover corned beef from your St. Patty's Day celebration? Transform it into a burger your family will be talking about for the rest of the year! Consider this your guide to the ultimate pub-style burger topped with caramelized onions, melty cheese and a homemade stout BBQ sauce.

Provided by Food Network Kitchen

Time 40m

Yield 4 burgers

Number Of Ingredients 24

Ingredients

2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup packed dark brown sugar
1 tablespoon tomato paste
One 11.2-ounce bottle stout beer, such as Guinness
1 tablespoon apple cider vinegar
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
Kosher salt
1 teaspoon cornstarch
8 ounces cooked corned beef, thinly sliced (see Cook's Note)
8 ounces 85 percent lean ground beef
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for the buns if desired
8 slices Swiss cheese
4 potato buns, buttered and toasted if desired (see Cook's Note)
French fries, for serving

Steps:

For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.