St. Pattys-Style Reuben Sliders
November 2010
The reuben is one of my all-time favorite sammies. As with any food you love, its fun to try to reinvent it or freshen it up with a tasty twist every now and again, like my St. Pattys-Style Reuben Sliders.
Makes: 4 servings
- 1 pound ground beef
- 3 tablespoons grated onion
- Salt and pepper
- 1/2pound 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 cubes
- 1 1 poundsack sauerkraut, rinsed and drained
- 1/2cup lager beer
- 12 slices swiss cheese
- 12 slider rolls or party-size rye bread slices, toasted
- 1/2cup sour cream
- 2 tablespoons dill relish
- 3 tablespoons ketchup
- 1 teaspoon worcestershire sauce
- In a large bowl, combine the ground beef and onion; season with salt and pepper. Using a food processor, grind the corned beef. Add to the ground beef along with the mustard; mix well with your hands. Form the mixture into twelve 3-inch patties and coat lightly with a drizzle of EVOO (or vegetable oil).
- In a medium skillet, heat a liberal drizzle of EVOO (or vegetable oil) over medium-high heat. Add the potatoes, season with salt and pepper and cook for 5 minutes. Stir in the sauerkraut. Add the beer and simmer for 5 minutes.
- Heat a large skillet or griddle pan over medium-high heat. Add the patties and cook, turning once, for 6 minutes. Top the burgers with the swiss cheese, cut or folded to fit. Cover loosely with an aluminum foil tent to melt.
- Pile the patties on the slider roll bottoms (or the toasts) and top with the potato-kraut. In a small bowl, stir together the sour cream, relish, ketchup and worcestershire. Dollop a generous spoonful of sauce on each slider, then cover with the roll tops (or toasts).