Let me tell you about the burger that made my taste buds do a happy dance – the Corned Beef Cheeseburger. Picture this: that beautiful salty-savory corned beef you love from your favorite deli, hugging a juicy beef patty like they’re long-lost friends. Add some melty Swiss cheese, tangy sauerkraut, and a slather of creamy Thousand Island dressing, and suddenly you’ve got a Reuben Sandwich‘s cooler cousin who knows how to party. Whether you’re using up St. Paddy’s Day leftovers or just craving something different, this burger is your golden ticket to flavor town.
Craving a delicious Corned Beef Cheeseburger? You've come to the right spot! From Burgers favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why This Recipe Works
- Flavor Bomb: Corned beef brings that salty, spiced magic that makes every bite interesting.
- Texture Party: Crunchy sauerkraut against gooey cheese? Yes please.
- Leftover Hero: Got corned beef? Now you’ve got an epic burger.
The Story Behind the Sauce
Corned beef has been winning hearts since sailors figured out how to preserve meat with big salt “corns.” When Irish immigrants landed in America, they turned it into a deli staple. Pair it with Swiss cheese and sauerkraut – the holy trinity of Reuben sandwich goodness – and you’ve got a handheld masterpiece that pays respect to tradition while being totally new.
Essential Ingredients & Tools
For the Patties (Where the Magic Happens)
- 1 lb ground beef (80/20 blend – we want those juices!)
- ½ lb cooked corned beef, chopped fine (leftovers work great, or use canned corned beef, drained)
- 1 tsp Worcestershire sauce (the secret flavor booster)
- ½ tsp garlic powder (because everything’s better with garlic)
- ½ tsp black pepper (freshly ground if you’re fancy)
The Build-Your-Burger Bar
- 4 slices Swiss cheese (melty perfection, or try Pepper Jack for a spicy twist)
- ½ cup sauerkraut (drained well – nobody likes a soggy bun)
- ¼ cup Thousand Island dressing (or Russian if that’s your jam, or Greek yogurt mixed with ketchup and relish for a lighter option)
- 4 hamburger buns (brioche if you’re feeling luxurious, or rye for a Reuben vibe)
- 1 tbsp butter (for that golden toast)
Tools You’ll Need
- Mixing bowl (for getting your hands dirty)
- Grill or trusty cast iron skillet (a regular frying pan works too)
- Spatula (the burger lifter)
- Meat thermometer (or cut into the center to check doneness if you don’t have one)
Makes 4 beautiful burgers | 15 min prep | 10 min cook time
How to Make Corned Beef Cheeseburger
Step 1: Patty Perfection
Grab that 1 lb ground beef and ½ lb cooked corned beef like you mean it. Add the 1 tsp Worcestershire sauce, ½ tsp garlic powder, and ½ tsp black pepper, then mix gently with your hands – think of it like giving the meat a light massage, not a wrestling match. Overmixing makes tough burgers because it overdevelops the proteins, and we’re not about that life. Divide into 4 portions and shape into ¾-inch patties. Here’s my favorite trick: press a little thumbprint dimple in the center. This keeps your burgers from puffing up like proud little meat balloons while cooking because the dimple compensates for the natural contraction of proteins during cooking.
Step 2: Fire It Up
Get your grill or skillet rocking at medium-high heat (about 375°F if you’re measuring). Lay those patties down and whatever you do, don’t press them! That’s burger juice murder. Cook for 4-5 minutes per side for medium. When there’s about a minute left, crown each patty with 1 slice Swiss cheese and tent some foil over them to help that cheese melt into glorious gooeyness. The steam from covering creates the perfect melting environment. Want to be sure? Check with a thermometer – 135°F for medium, 145°F if you like it more done.
Step 3: Bun TLC
While your burgers rest (this lets the juices settle back in through carryover cooking), butter those 4 hamburger buns with 1 tbsp butter and give them a quick toast. Just 30-60 seconds to golden perfection. This creates a crispy shield against soggy bun syndrome by forming a moisture barrier.
Step 4: The Grand Assembly
Slather that bottom bun with ¼ cup Thousand Island dressing like you’re frosting a cake. Place your cheesy masterpiece on top, then pile on the ½ cup sauerkraut (make sure you squeezed out the extra juice first between paper towels). Cap it off and take a moment to admire your creation before the delicious destruction begins.
Pro Technique
The Dimple Secret
That thumbprint isn’t just for looks. As burgers cook, they puff up in the middle – the dimple compensates so you get a flat, even patty that holds toppings like a dream. For extra insurance, chill the dimpled patties for 15 minutes before cooking to help them hold their shape better.
Cheese Melting Magic
Timing is everything. Add the cheese in the last minute and cover with foil – the steam helps it melt evenly without overcooking the meat. Want that glossy diner-style melt? Brush the cheese with a tiny bit of beer or water before covering to create a smooth, even melt.
Chef’s Wisdom
The Overmixing Trap
I’ve seen too many good burgers ruined by overzealous mixing. Treat the meat like you’re folding delicate egg whites – gentle touches only. This keeps the texture light and tender by preserving the meat’s loose structure.
Sauerkraut Savvy
Wet sauerkraut = sad, soggy buns. After draining, press it between paper towels to banish excess moisture. For next-level flavor, give it a quick sauté in a dry pan to caramelize those sugars slightly, adding depth to the tang.
Temperature Matters
Let your patties sit out for about 15 minutes before cooking. Ice-cold meat cooks unevenly, leaving you with charred outsides and raw centers – not the adventure we’re after. Room temperature meat ensures even cooking throughout.
Storage & Freshness Guide
Raw Patties
Can chill in the fridge for 24 hours on a parchment-lined tray. For freezer storage, freeze individually first, then stack with parchment between. Good for 3 months – thaw in fridge before cooking.
Leftover Love
Cooked patties (without toppings) keep for 3 days in the fridge. Reheat gently in a skillet with a splash of broth to keep them moist. Microwaving turns them into hockey pucks – just say no.
Safety First
Use separate boards for meat and toppings to avoid cross-contamination. Reheat leftovers to 165°F. And if burgers sit out more than 2 hours, it’s time to say goodbye.
Nutrition Profile
This hearty creation packs flavor and nutrition:
- Calories: 650
- Protein: 42g (muscle fuel)
- Carbs: 38g (bun power)
- Fat: 38g (flavor town)
- Fiber: 2g (from that sauerkraut goodness)
Ingredient Variations and Their Impact
Turkey or Chicken Swap
Lighter but can dry out – use 85/15 mix and add 1 tbsp olive oil. Pro tip: grate in some onion for moisture and sweetness.
Pepper Jack Instead of Swiss
Spicy kick that cuts through the richness. Pair with pickled jalapeños for extra zing and crunch.
Caramelized Onions Over Sauerkraut
Sweet instead of tangy. Cook low and slow for 30 minutes to develop deep flavor. Deglaze with stout beer for bonus complexity.
Rye Buns
Reuben vibes! Just toast them well so they’re not too dense. The earthy flavor complements the corned beef beautifully.
Greek Yogurt Dressing
Lighter alternative to Thousand Island. Mix yogurt with ketchup and relish, add smoked paprika for depth without the heaviness.
Perfect Pairings
Complementary Dishes
- Beer-Battered Onion Rings: The crisp, malty coating contrasts with the burger’s richness, while the sweetness of the onions mirrors the sauerkraut’s tang.
- Cucumber-Dill Salad: A cool, acidic side that cleanses the palate between bites of the savory burger.
Drinks
- Irish Stout: The roasted malt flavors harmonize with the corned beef, while the carbonation cuts through the fat.
- Apple Cider: Non-alcoholic option with bright acidity to balance the saltiness.
Something Sweet
- Dark Chocolate Guinness Cake: A decadent finish that echoes the burger’s malty notes.
- Honey-Glazed Pears: Light and fragrant, offering a fresh contrast to the hearty meal.
FAQs
- Q: Can I use canned corned beef?
A: Absolutely – just drain it well and chop it fine for best texture. - Q: How do I keep my patties juicy?
A: Don’t overcook! Use that thermometer – 135°F for medium perfection. Also, avoid pressing the patties while cooking. - Q: Can I prep these ahead?
A: You bet – shape the patties and refrigerate up to 8 hours before cooking.
Corned Beef Cheeseburger: Where Classic Meets Crazy Good
Upgrade burger night with this Corned Beef Cheeseburger—loaded with Swiss, sauerkraut & Thousand Island. Bold flavors in every bite! Try it tonight.
Ingredients
For the Patties
-
1 lb ground beef (80/20 blend)
-
½ lb cooked corned beef (finely chopped)
-
1 tsp Worcestershire sauce
-
½ tsp garlic powder
-
½ tsp black pepper
For Assembly
-
4 slices Swiss cheese
-
½ cup sauerkraut (drained)
-
¼ cup Thousand Island dressing
-
4 hamburger buns
-
1 tbsp butter
Instructions
-
In a bowl, gently mix ground beef, corned beef, Worcestershire, garlic powder, and pepper. Shape into 4 patties with a thumbprint dimple in each center.01
-
Cook patties on medium-high heat for 4-5 minutes per side. Add cheese in the last minute and cover to melt.02
-
Toast buttered buns for 30-60 seconds until golden.03
-
Assemble burgers with dressing, patty, and sauerkraut.04
Not what you're looking for?
