Baked Corned Beef Burgers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 can corned beef, finely chopped, (12 oz / 340 g)
- ½ cup green bell pepper, finely diced
- ½ cup onion, finely diced
- ½ cup mayo
- dash black pepper, as desired
- 1 egg, beaten
- 1 tablespoon water
- ¾ cup dry breadcrumbs, Shortcut
- ¼ cup vegetable oil
- 3 slices American cheese
- 1 can condensed cream of mushroom soup, Shortcut
- ⅓ cup milk
- 3 large English muffins, split and toasted
Instructions
- in a mixing bowl, add the corned beef, bell pepper, onion, mayo, and dash of pepper. Mix together.
- Shape into 6 patties.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a shallow bowl, mix together the egg and water, set out a plate and add the crumbs to that. Dip patties in egg, then coat with breadcrumbs.
- Heat the oil in a large non stick pan, when hot, brown the patties on both sides.
- Arrange patties in the baking pan. Cut the cheese slices diagonally and place two triangles, slightly overlapping, on each patty.
- In a saucepan, mix together the soup and milk, and place on medium heat until hot, stirring often.
- Pour the hot soup in the baking pan around the patties.
- Bake for 12-15 minutes or until heated through.
- Serve on hot toasted English muffins, enjoy.
Notes
High cost per serving based on the corned beef.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
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