Jul 14 2026
Restaurants›Grand Trunk Pub›Foran Burger Recipe

Foran Burger Recipe

Inspired by Grand Trunk Pub
Time45m
Serves2

Double 1/4 lb smash beef patties, Wigley's corned beef, house-made Poet stout kraut, swiss cheese & 1000 island dressing on a toasted onion roll

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Ingredients

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Burger Patties

Corned Beef

Sauerkraut

Toppings

Method

Burger Patties

  1. 1

    Prepare the Patties

    In a mixing bowl, combine ground beef with salt and black pepper. Form into two evenly sized balls, approximately 4 oz each.

  2. 2

    Cook the Patties

    Heat a skillet or griddle over medium-high heat. Place the beef balls on the hot surface and smash them down with a spatula to form thin patties. Cook for about 3-4 minutes on one side until a crust forms, then flip and cook for another 2-3 minutes.

Corned Beef

  1. 3

    Prepare the Corned Beef

    While the patties are cooking, slice the Wigley's corned beef into thin slices and set aside.

Sauerkraut

  1. 4

    Make the Poet Stout Kraut

    In a large pot, combine the shredded cabbage, Poet stout, caraway seeds, salt, and sugar. Cook over medium heat, stirring occasionally, for about 20-25 minutes until the cabbage is tender and the flavors meld together.

Assemble the Burger

  1. 5

    Toast the Rolls

    While the kraut is cooking, split the onion rolls and toast them lightly on a skillet or toaster.

  2. 6

    Layer the Ingredients

    On the bottom half of each toasted onion roll, place a smashed beef patty, followed by a slice of Swiss cheese, a generous portion of the Poet stout kraut, and the sliced corned beef. Top with 1000 Island dressing and cover with the top half of the roll.

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