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–+ servings

Baked Corned Beef Burgers

Adapted from a recipe in the Casserole Cook Book, page 137.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.