Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions

Leftover corned beef and cabbage is great, but what about turned those leftovers into a burger instead? Served over a potato cake and topped with whiskey caramelized onions.

A few months ago Kits of Girl Carnivore started a burger-loving group called “Burger of the Month Club” where every month we are tasked with creating a burger using that month’s secret ingredients, e-mailed to us at the beginning of the month. I sadly have been failing at joining in on the fun thus far, until now! This month the ingredients were less of a surprise, including corned beef, potato, cabbage (or kale), and Irish beer or liquor. While I love eating leftover corned beef and cabbage from St. Patrick’s Day I embraced the challenge of turning some of it into burgers instead!

So how did I incorporate these ingredients? I chopped up the corned beef and mixed it into ground beef to form the burgers, instead of buns I make potato cakes with chopped cabbage (mine was roasted but even raw would work) mixed in, and then for the Irish alcohol, I added whiskey to the caramelization process of the onions. While this burger does end up requiring a knife and fork to eat I think it still classifies as a burger. What are your favorite ways to use up St. Patrick’s Day leftovers? I also enjoy a good hash.

Want to join in on the burger fun? You don’t have to have a blog, just share your monthly creations in the Facebook group. Kita is also hosting her annual Burger Month in May, so stay tuned from many more creative burgers for all your favorite bloggers.

Three years ago: Carrot Cake Banana Bread

Four years ago: Double Decker Greek Chicken & Falafel Burgers

Five years ago: Rutabaga Hash with Corned Beef

Six years ago: Hoisin Glazed Corned Beef with Colcannon

Eight years ago: Roasted Cabbage with Lemon

CORNED BEEF BURGERS WITH CABBAGE-POTATO CAKES

Serves 4

Ingredients:

CARAMELIZED ONION

1 Tbsp vegetable oil

1 cup sliced onion

1/2 cup Irish whiskey

POTATO CAKES

1 cup chopped cabbage

1 large egg, lightly beaten

1 large Idaho potato, boiled and mashed

1/4 cup grated Parmesan

1/2 tsp salt

1/4 tsp ground black pepper

1 clove garlic, minced

1/4 cup dried bread crumbs

1/4 cup all-purpose flour

2 Tbsp vegetable oil

BURGERS

1-1/4 lb. ground beef

1/4 lb. prepared corned beef, chopped

2 Tbsp chopped green onion

1 clove garlic, minced

Salt and pepper, to taste

1 Tbsp vegetable oil

4 slices white cheddar cheese (optional)

Directions:

1. Heat a large skillet over medium-high heat.
2. For the onions, heat the oil in the skillet. Add the onion and saute until tender, about 5-7 minutes. Add 2 tablespoons of whiskey, cover, and simmer until liquid has most evaporated, about 15 minutes. Repeat three more times and remove from skillet.
3. For the burgers, in a large bowl, combine ground beef, corned beef, onion, garlic, and salt and pepper. Form 4 equal patties.
4. Heat oil in skillet over medium-high heat, then add the burgers, coking 5-6 minutes per side or until desired doneness. Once cooked, top with cheese if desired and remove to a plate.
5. While the burgers cook prepare the potato cakes. In a large bowl stir together the cabbage and egg until well combined. Add the mashed potatoes, Parmesan, and season with salt and pepper; stir until well combined. Stir in the bread crumbs and flour until the mixture holds together. Pat into 3-inch by 1/2-inch-thick cakes (you will have more than 4, just save them for another day).
6. Heat additional 2 tablespoons of oil into the same skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
7. Place 4 potato cakes onto separate plates, place a burger on top of each, followed by the caramelized onions.

Source: Onions adapted from Closet Cooking, potato cakes adapted from Steph’s Virtual Bridal Shower: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake, and burgers were my own bran child.