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This Thursday is St. Patrick’s Day and in celebration of the holiday, we’ve got one of my favorite original burger recipes — the St. Patty Melt.<\/p>\n
It all came to me as I walked past one of the countless delicatessens surrounding my New York City office and spied my favorite corned beef Reuben sandwich!\u00a0 A great sandwich, true, but why stop there?\u00a0 I then turned to another local favorite, the patty melt, and asked myself why the heck I couldn\u2019t turn corned beef into a burger and create a Reuben inspired patty melt.<\/p>\n
Now for those of you who are unfamiliar with corned beef, it is basically beef brisket that has been brined for several days and is then boiled until extremely tender.\u00a0 My plan, therefore, was to treat it as a brisket, grinding it to the consistency of hamburger meat before forming in to patties and grilling.\u00a0 As with a brisket, corned beef has two distinct cuts \u2013 the flat and the point.\u00a0 Given the fact that the point is the fattier of the two I opted to use it in the burger making process.<\/p>\n
With uncooked corned beef in hand, I then turned to my trusted local butcher for advice on the best way to grind it.\u00a0 After a few test runs we eventually determined that triple grinding the meat produced a perfect burger consistency and eliminated any firmness that had been caused by the brining process.\u00a0 A quick test burger sandwiched on rye bread with a slice of Swiss cheese, some homemade sauerkraut and a touch of course ground mustard confirmed what I already suspected\u2026the St. Paddy Melt parade has begun!<\/p>\n
\u00a0<\/p>\n
ST. PADDY MELT<\/strong><\/p>\nIngredients<\/strong><\/p>\n1 uncooked corned beef brisket (preferably the point cut*), approximately 3 pounds and triple ground to achieve a hamburger-like consistency<\/p>\n
8 slices Swiss cheese<\/p>\n
16 slices rye bread<\/p>\n
Course ground mustard<\/p>\n
Kwik \u2018kraut (recipe follows)<\/p>\n
\u00a0<\/p>\n
Instructions<\/strong><\/p>\nForm ground corned beef into eight even sized patties.\u00a0 Heat grill to high and cook burgers for approximately 5 minutes per side until medium (160 degrees internal temperature).\u00a0 Meanwhile, place bread slices on the grill, turning occasionally until lightly toasted, 2-3 minutes per side, and remove.\u00a0 Top each burger with kwik \u2018kraut and a slice of Swiss, cover grill and cook an additional 1-2 minutes until cheese has begun to melt.\u00a0 Spread mustard on each slice of rye according to personal preference, sandwich burger between two slices and serve.<\/p>\n
* Available in many grocers\u2019 meat department labeled as \u201cpoint cut\u201d or \u201cthick cut\u201d<\/em><\/p>\n\u00a0<\/p>\n
KWIK ‘KRAUT<\/strong><\/p>\nIngredients<\/strong><\/p>\n1 tablespoon olive oil<\/p>\n
1 clove garlic minced<\/p>\n
\u00bd sweet onion, thinly sliced<\/p>\n
\u00bd head of green cabbage, cored and thinly sliced<\/p>\n
1 tsp salt<\/p>\n
\u00bc cup apple juice<\/p>\n
\u00be cup apple cider vinegar<\/p>\n
\u00bc cup water<\/p>\n
Sugar to taste<\/p>\n
\u00a0<\/p>\n
Instructions<\/strong><\/p>\nHeat a saut\u00e9 pan over medium-high heat.\u00a0 Add olive oil, garlic and onions and saut\u00e9 until soft.\u00a0 Add cabbage and stir to combine.\u00a0 Pour in apple juice, water and vinegar and reduce heat to medium.\u00a0 Cook mixture, stirring occasionally for approximately 10-15 minutes until cabbage has become tender and most of the liquid has evaporated.\u00a0 Drain sauerkraut in a colander, squeezing out any excess moisture and add sugar to taste if too bitter.\u00a0 Refrigerate sauerkraut until ready to use.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
This Thursday is St. Patrick’s Day and in celebration of the holiday, we’ve got one of my favorite original burger recipes — the St. Patty Melt. It all came to me as I walked past one of the countless delicatessens surrounding my New York City office and spied my favorite corned beef Reuben sandwich!\u00a0 A […]<\/p>\n","protected":false},"author":1,"featured_media":230630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[24379,8642,31634],"dealstore":[],"offerexpiration":[],"class_list":["post-230629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-grillocracy","tag-melt","tag-paddy"],"yoast_head":"\n
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It all came to me as I walked past one of the countless delicatessens surrounding my New York City office and spied my favorite corned beef Reuben sandwich!\u00a0 A […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=230629\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-08T11:31:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/assets_recipemedia_43_430.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"590\" \/>\n\t<meta property=\"og:image:height\" content=\"370\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=230629#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=230629\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"St. Paddy Melt \u2014 Grillocracy\",\"datePublished\":\"2025-05-08T11:31:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=230629\"},\"wordCount\":534,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=230629#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/assets_recipemedia_43_430.jpg\",\"keywords\":[\"Grillocracy\",\"Melt\",\"Paddy\"],\"articleSection\":[\"Barbecue\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=230629#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=230629\",\"url\":\"https:\/\/fivemor.com\/?p=230629\",\"name\":\"St. Paddy Melt \u2014 Grillocracy - 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