I was off the hook for cooking last night, as we happened to have corned beef and cabbage for dinner. It used to be that we would use the leftovers to make corned beef dipped sandwiches, but seeing as how I had to cook tonight, I had other plans in store. One of my favorite things to do with leftover corned beef is to make corned beef burgers. Credit for the idea goes to a wonderful food blog called Ideas in Food. The recipe is so simple it's ingenious.
The original recipe involves mixing equal parts lean ground beef (I used 90/10 ground sirloin) and chopped corned beef, adding cold grated butter, and throwing in a pinch of salt and cayenne pepper. The mixture is then formed into patties which are pan-fried and served on English muffins grilled in the drippings. There isn't an exact recipe, but I will provide a more detailed account at the bottom of this post.
For my version, I topped one patty with a slice of Havarti cheese and added some French's yellow mustard beneath the patty. Havarti might be a tad bit salty, in which case I think Swiss, Monterey Jack, or even Provolone could make a better compliment. I served this one on an English muffin as per the standard recipe.
But I also felt the need to experiment further, so I made a rice burger variant. The idea for the rice burger comes from MOS Burger. MOS Burger is a Japanese fast food hamburger chain with additional stores located throughout Southeast Asia. If you have never been to a MOS Burger, your life is incomplete. MOS Burger is my favorite fast food burger chain in the entire world. I could go on, but that is for another post. MOS Burger introduced the first rice burger in 1987, and it featured a Japanese-style meatball patty on a bun made of grilled rice, barley, and millet. For my bun, I used Japanese rice leftover from the previous night, formed into flat, burger sized discs. These I grilled on the stove and brushed with soy sauce, similar to yaki-onigiri (grilled rice balls). I put the corned beef patty between the discs, and voila! The corned beef rice burger was born.
Both burgers were very good, although I would like to explore the rice burger concept more. Mom suggested topping the rice burger with kimchee, and I was thinking of doing something with grated daikon or a ginger dressing. Whatever I do, it will show up right here on my blog, so stay tuned.
On the side I made more shoestring fries which is fast becoming a go-to side for my burgers.
Corned Beef Burgers
1/2 lb lean ground beef
1/2 lb cooked corned beef, trimmed of fat and chopped fine
1/8 stick cold butter, grated
1 tsp salt
1 tsp cayenne pepper
6 English muffins, split into halves
drippings reserved from burger patties
Combine ingredients for the burger patties into a bowl and mix thoroughly with hands. Once mixed, take a handful of the mixture and form into burger patty no larger than the diameter of the English muffin. Grill in pan over a medium flame about 4-5 minutes on both sides. Remove from pan. Add English muffins to pan, cut side down, and grill until brown. Serve corned beef patties on the grilled English muffins.