This is a great recipe if you have leftover corned beef. These burgers are tender and delicious and the stout mustard and fried egg really help to pull the entire sandwich together.
- 1 pounds/450 g ground beef
- 1/4 cup/120 g corned beef, finely chopped
- 2 tablespoon/30 mL minced onion
- 1 clove garlic, minced
- 4 eggs
- vegetable or olive oil
- 4 hamburger buns
- 1 cup/240 mL shredded lettuce
- 2 large tomatoes, sliced
- for mustard:
- 1/3 cup/80 mL Dijon mustard
- 1 tablespoon/15 mL stout beer
- 1 teaspoon/5 mL honey
- 1/2 teaspoon/2.5 mL coarse ground black pepper
- pinch of salt
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: serves 4
Preheat grill for medium-high heat. Combine ground beef with chopped corned beef, minced onion, and garlic. Form into 4 equal sized patties. Place on the grill grate and cook for 5-6 minutes per side or until cooked through. Once cooked, remove from heat and place onto a parchment lined baking sheet.
Heat oil in large skillet and fry eggs to desired doneness. Over easy or sunny-side up is recommended for this burger.
Combine stout mustard ingredients. Taste and adjust to your liking.
Place cooked burger patties onto bottom bun, top with lettuce, mustard sauce, sliced tomatoes, and fried egg. Add remaining half of bun and serve.