- 1 pound ground beef
- Salt and pepper
- 3 tablespoons grated onion (from 1/2 small onion)
- 1/2 pound corned beef, chopped
- 3 tablespoons grainy mustard
- Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
- 4 baby Yukon Gold potatoes, cut into 1/4-inch dice
- 1 pound sack sauerkraut, rinsed and drained
- 1/2 cup lager beer
- 12 slices Swiss cheese
- 12 slider rolls or party-size rye bread slices, toasted
- 2 tablespoons dill relish
- 3 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
In a mixing bowl, combine the ground beef, salt, pepper and grated onion. Place the corned beef in a food processor and pulse to grind it up. Add the corned beef to the ground beef along with the mustard and mix well with your hands. Form 12 small 3-inch patties and coat them lightly with a drizzle of oil.
Wash your hands after handling the raw meat.
Meanwhile, heat a liberal drizzle of EVOO or vegetable oil in a medium size skillet over medium to medium-high heat. Add the potatoes, season with salt and pepper and cook for 5-6 minutes. Add the sauerkraut and stir. Add the beer and simmer for 5 minutes more.
Heat a large skillet or griddle pan over medium-high heat. Cook the patties for 3 minutes on each side. Cut or fold the Swiss cheese slices to fit the burgers and melt over the burgers under a foil tent.
Pile the patties on slider rolls and top with the potato-kraut.
In a small bowl, stir together the relish, ketchup, Worcestershire sauce and sour cream. Dollop a generous spoonful of sauce on each slider, then set the bun tops or toasts on top.