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GOLDEN VALLEY, Minn. - A taste of Ireland and America are served up at the Gold Nugget Tavern and Grille of Minnetonka.

Joining KARE 11 News @4 in the kitchen, Elijah Renn, Executive Chef of Gold Nugget Tavern and Grille in Minnetonka.

Here's his famous burger recipe.

The Irish Burger

Recipe by Eli Renn, executive chef at Gold Nugget Tavern and Grille of Minnetonka.

What you'll need:

2 lb 80% lean ground beef

4 large hamburger buns

4 Tbsp Thousand Island dressing

2 cups braised cabbage (see recipe below)

1/4 lb Irish Porter Cheese sliced

¾ lb of cooked corned beef shredded

Salt and pepper

How to make it:

1. Preheat your grill to direct, high heat or heat coals until white and hot.

2.Mix the shredded corned beef thoroughly into the ground beef.

3. Divide the ground beef into fourths and shape into patties ½-inch thick. Season the patties with salt and pepper and grill over high heat until cooked completely, about 8 minutes on each side.

4. In a medium sauté pan over medium heat, warm braised cabbage. Divide evenly and place slices of Irish Porter cheese on each patty and allow to melt. Dress each bun with 1 Tbsp Thousand Island dressing and top with each hamburger. Top each burger with cabbage and close the bun. Makes 4 burgers.

Braised Cabbage

What you'll need:

1 head green cabbage, 1-inch diced

4 slices smoked bacon, diced

½ white onion, thinly sliced

½ cup cider vinegar

½ cup brown sugar

1 tsp caraway seeds

Salt and pepper, to taste

How to make it:

In large skillet over medium heat, add the bacon and cook until crisped, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add cabbage and cook until tender, about 8 to 10 minutes. Then, add the remainder of ingredients and simmer until the flavors meld, about 5 minutes. Season with salt and pepper and set aside.

Corned Beef Curing Recipe:

Beef Brisket 10-12 lbs

Water 1.5 gallons plus 1.5 cups

Kosher Salt 1.5 cups

Garlic Cloves- 8

Cinnamon Sticks- 3

Dried Coriander- .75 ounce

Black Peppercorns- .5 ounce

Bay Leaf- .25 ounce

Dried Mustard Seeds- .5 ounce

Pink Salt- 2 tbls.

Dissolve Pink Salt in 1.5 cups of water.

Combine Garlic, Cinnamon, Coriander, Black Peppercorns, Bay Leaf, Mustard Seeds, Brown Sugar, Kosher Salt, Water. Bring mixture to boil until salt has dissolved. Combine with Pink salt water mixture. Cool overnight in refrigerator.

Trim excess fat from outside of corned beef. Combine meat with cooled brine. Place plates on top of meat to keep it submerged. Brine 7 days turning brisket daily.

After 7 days rinse brisket with cold water.

Cooking:

Place brisket in deep roasting, cover with water. Cover pan with lid or foil bake 350 degrees 3 hours 15 minutes or until done.

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