RECIPE

St. Patty’s-Style Reuben Sliders

If you don’t have time to cook a corned beef brisket and potatoes, this slider is sure to satisfy lovers of the traditional St. Patrick’s Day meal.

Ingredients

  • 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

Preparation

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.

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