Deviled Corned Beef Buns Recipes

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

Steps:

• Combine all ingredients. Chill until serving time.

Steps:

• In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over buns. Spoon corned beef mixture over bun bottoms; replace tops. Place in an ungreased 13x9-in. baking pan. Cover with foil. Bake at 425° until heated through, 15-20 minutes.

Steps:

• For the raw apple beet slaw: Shred the apple and beets in a food processor fitted with the grater attachment and transfer to a medium bowl. Toss with the oil, dill, vinegar, salt and pepper. Refrigerate and let the flavors meld while you make the rest of the components.
• For the horseradish-pickle mustard: Combine the mustard, horseradish and pickle in a small bowl.
• For the latke bun: Peel the potatoes and onion and shred them in a food processor fitted with the grater attachment; transfer to a dish towel-lined strainer fitted over a large bowl. Let sit for 5 minutes, and then squeeze the veggies using the towel to get out the excess moisture. Transfer to a large bowl. Add the matzo meal, egg and a pinch each of salt and pepper and use your hands to mix them together.
• Fill a large cast-iron skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. Working in batches, scoop the potato mixture by 1/3-cupfuls and form a bun shape. Carefully add the latkes to the skillet, flattening each slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes per side. Drain on paper towels and season with salt and pepper. Remove any loose bits of potato mixture from the oil in the pan between batches with a slotted spoon. You should have 12 bun halves.
• For the corned beef burger: Pulse the corned beef in a food processor fitted with the blade attachment until a coarse burger-like consistency. Add the egg and matzo meal and pulse just to combine. Form into 6 burger patties (about 1/4 cup each). Add enough oil to a large cast-iron skillet to coat the pan and heat over over medium heat. Working in batches, cook the burgers until the outsides are brown and crispy, about 4 minutes per side. The insides will still feel on the rare side, and that's ok...and delicious.
• To build Schmear 6 latke buns with applesauce. Top each with a corned-beef burger, then a pile of slaw. Schmear some horseradish-pickle mustard on the remaining 6 latkes, and place on top of the slaw. Cut your burger in half if you can't manage...it's a mouthful!

Steps:

• For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
• For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
• For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
• To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325 degrees F for 20 minutes or until heated through.

Steps:

• In a bowl, combine corned beef, shrd. cheddar, mayo., onion, and relish.
• Spread atop buttered/toasted burger buns, replace tops. Place on cookie sheet, vent with aluminum foil.
• Bake at 425' for aprx. 15-20 minutes or until heated through.

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325 degrees F for 20 minutes or until heated through.

Steps:

• Microwave coleslaw blend in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Cool.
• Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add corned beef, coleslaw blend and half the carrots; mix well.
• Spoon into centers of whites; sprinkle with remaining carrots and parsley.