Easy Corned Beef Patties Recipes

Steps:

• For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
• For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
• For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
• To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

Steps:

• To the mashed potatoes add the onion, garlic, cheese, eggs, pepper, and parsley (mustard if using) and stir to combine.
• Next add the corned beef and mix until well blended, shape into 12 balls and roll in bread crumbs. Gently flatten into round patties.
• To the bottom of a cast iron frying pan add a small amount of vegetable oil and heat. Do not crowd the pan, for the best results, fry in small batches.
• Fry the patties 3 minutes per side until golden brown then drain on paper towels.
• Serve the crisp patties on a platter with a bowl of sour cream and a bowl of marinara sauce for dipping. I hope you will enjoy these tasty treats.

Steps:

• Boil cubed potato in salted water till tender, drain and allow to cool.
• Combine the rest of the ingredients and mix well, mashing the potato into small chunks throughout the mixture.
• Chill for 2-3 hours or overnight.
• Heat enough oil in pan to evenly coat the bottom. (we are not deep frying these!).
• Form the mixture into patties dredge in panko or flour, shake off excess and fry on both sides till golden brown. Add more oil to frying pan as needed.
• Note: Prep and cook time does not include refrigeration time. This step is optional, patties can be formed and fried as soon as mixture is combined. It may be a little loose and not as easy to work with. End result will be just as yummy!

Steps:

• Put rice in med pan with water. Heat until boiling. Cover and reduce heat to low. Or, if you have a rice cooker, that would work!
• While rice is cooking -- In mixing bowl, smash corned beef and eggs until blended. I just use a fork.
• Pour a few Tbsp of oil in nonstick frying pan on med-hi.
• When oil is hot, lower heat to medium and drop beef and egg mixture in pan. Fit as many patties in pan at a time. It is ok if they touch a little bit.
• When patties appear to have a liquid plane, flip over and fry until oil becomes foamy for a minute or so. Basically when egg is fully cooked!
• Then move cooked patties to plate lined with paper towel or napkin to soak excess oil.
• Serve over steamed rice and top with ketchup!
• Rate this recipe!

Steps:

• Peel and cut up potatoes and boil until soft.
• Finely dice them and finely dice the corned beef.
• Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
• Add salt and pepper and leave to cool.
• Preheat the oven to 200degrees.
• Roll out the pastry to approx 2mm thickness.
• Cut around a small side plate or saucer (approx 6").
• Fill one half of the circle with the mixture leaving a margin around the edge.
• With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
• Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
• Place the finished pasty on a lined baking tray and brush the top with more egg.
• NB: You do not need to prick holes.
• I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
• Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
• These are just as yummy cold the next day as they are warm, fresh from the oven!