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Instructions Checklist
  • 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).