Here's yet another burger variation. If you like corned beef sandwiches you'll love this one. Be sure to use 90/10 ground sirloin. The corned beef will add the additional fat you need to make the burgers juicy. An interesting twist is to layer the hashbrowns onto the bun instead of serving alongside!
3/4 lb. thick sliced corned beef (from deli)
1 lb. ground sirloin (90/10)
Kosher salt & freshly ground black pepper
1 T. ground mustard
1/2 teaspoon mustard seeds
Thick sliced Irish cheddar cheese
Whole Grain Mustard
Coarsely grind corned beef in food processor. Mix corned beef mixture lightly with ground sirloin along with salt and pepper, mustard and mustard seeds. Don't pack the burgers tightly.
Shape into 6 patties. Heat grill or grill pan until very hot and place patties onto grill. Let patties brown and release from grill before attempting to turn. Grill until internal temperature reaches 160 degrees. Top with thick sliced cheddar cheese.
Serve on toasted potato rolls with lettuce, whole grain mustard and hash browned potatoes.