Just for fun, we thought we would ask if Costco would publish one of our sandwiches. That was in November 2009. Imagine our excitement when they said yes! So, due to their long production time, we were scheduled for the March issue of the Costco Connection magazine. The editor asked us if perhaps we could make a St. Patrick’s day inspired sandwich, with corned beef. Of course we could, and with a deadline of mid-january, our Christmas consisted of making several corned-beef adventures since none of us have ever really used it (turns out corned beef is quite tasty). Of our many corned beef sandwiches (some of which we have published already here), we had two favorites:
- Corned Beef Coleslaw With Avocado on Demi Baguette Sandwich (by Anders)
- Corned Beef Burger with Mayo-less Coleslaw (below, by Wendie)
The winner was this one, a delicious burger with a side of mayo-less coleslaw. Costco unfortunately ran out of space, so the coleslaw couldn’t make it in the magazine. This is, however, the entire recipe. Let us know what you think.
Corned Beef Burger with Mayo-less Coleslaw
Makes 4 servings
- 8 oz corned beef
- 8 oz Family Farms Organic ground chuck (85/15)
- 1 ½ tsp freshly ground black pepper
- ½ tsp salt
- ½ tsp cayenne pepper
- 1/3 cup coarsely chopped parsley
- Kirkland Extra Virgin Olive oil
- 4 Aunt Hattie’s hamburger buns
- 8 slices Swiss cheese
- 2 cups Metz Fresh Spinach leaves
- 1 medium sized Haas avocado, thinly sliced
- Horseradish Mayo (recipe follows)
Preheat the grill or cast iron skillet on medium high.
Place corned beef slices in food processor and pulse for 2 seconds to shred. In a medium sized bowl, combine the shredded corned beef, pepper, salt, cayenne peper and parsley. Divide the mix into four equal portions and form four (1/4 – 1/3 inch thick) burgers. Spray or brush each side with olive oil. Grill (or cook in skillet) for 3 – 4 minutes per side to achieve a medium-well done burger. In the final minute of cooking, place two slices of Swiss cheese on each burger. Cover the grill (skillet) and continue to cook for another minute.
To serve, place 1 tablespoon horseradish mayo on the bottom half of each hamburger bun. Add half a cup of spinach leaves, then the patty. Top with one teaspoon more of the horseradish mayo, a few thin slices of avocado and serve with mayo-less coleslaw.
- 8 tbs Best Foods real mayonnaise
- 4 tsp freshly grated horseradish root
Mix mayonnaise and horseradish in small bowl.
Note: Grated horseradish root loses it’s potency, so make just enough to use immediately.
- ½ medium green cabbage
- ½ medium red cabbage
- ½ red bell pepper
- 1 medium sized onion
- Coleslaw Vinaigrette (recipe follows)
Slice both cabbages as thinly as possible. Finely dice the onion and the bell pepper. Place in a large bowl, add the vinaigrette and toss.
- 1/3 cup red-wine vinegar
- 2 tbs Kirkland Extra Virgin Olive Oil
- 1 tbs honey
Whisk ingredients together in a medium-sized bowl.