Bacon Corned Recipe

Mix

In a bowl combine ground beef, kosher salt, black pepper, Worcestershire sauce, grated onion (squeezed to remove excess liquid) and minced garlic. Mix gently with your hands or a fork until just combined — do not overwork the meat.

Form patties

Divide mixture into four equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon oil or butter. When hot and shimmering, add patties (work in batches if necessary). Cook undisturbed 3-4 minutes until a brown crust forms, flip, then cook 3-4 minutes more for medium (adjust time for desired doneness). If using cheese, place a slice on each patty in the last minute and cover the pan briefly to melt.

Crisp bacon

While patties cook, lay bacon slices in a separate skillet over medium heat. Cook, turning occasionally, until crisp to your preference (about 8-10 minutes). Transfer to paper towels to drain and keep warm. Reserve 1 tablespoon of bacon fat in the pan if desired.

Warm corned beef

In the bacon pan (or a small saucepan), add shredded corned beef and warm over medium heat. Stir in yellow mustard, brown sugar and 1/4 teaspoon black pepper. Cook 2-3 minutes until heated through and slightly caramelized. If mixture seems dry, add 1 teaspoon of the reserved bacon fat or a splash of water. Taste and adjust seasoning; stir in chopped parsley if using.

Assemble topping

Chop the crispy bacon into bite-sized pieces and fold into or sprinkle over the warmed corned beef mixture so the topping is a combination of shredded corned beef and bacon bits.

Cook hash browns

Heat a nonstick skillet over medium heat with 2 tablespoons vegetable oil. Add frozen or fresh hash brown patties and cook 3-5 minutes per side until golden brown and crispy. For shredded potatoes, press into a thin even patty and cook 5-7 minutes per side. Transfer to a warm plate and keep in a low oven (around 200°F / 95°C) if necessary.

Cook links

In a separate skillet, melt 1 tablespoon butter over medium heat. Add breakfast sausage links or smoked links and cook, turning occasionally, until browned and cooked through (internal temp 160°F/71°C for pork) about 10-12 minutes depending on size. If using precooked smoked links, heat through 5-6 minutes.

Toast buns

Split buns and toast cut sides in a dry skillet or under a broiler until lightly browned, about 1-2 minutes per side.

Assemble Bacon Corned

Place a cooked beef patty on the bottom bun. Spoon a generous portion (about 2 tablespoons) of the bacon-corned topping over the patty. Add pickles if desired and top with the bun. Repeat for remaining patties.

Plate with sides

Serve each Bacon Corned burger with a hash brown patty and two sausage or smoked links on the side. Garnish with extra parsley if desired. Provide mustard or ketchup on the side.