Swiss Onion, Mustard, Pickled Red Onion, Onion Roll
Chef Jake Schneider of Schneider Deli | Chicago
Adapted by StarChefs | september 2024
INGREDIENTS
Pickled Red Onion:
1 large red onion, sliced and grilled
¾ cup white vinegar
½ cup granulated sugar
1 tablespoon kosher salt
1 teaspoon red chile flake
¼ teaspoon ground turmeric
Corned Beef Patty:
Yield: 4 patties
1 pound lean ground beef
5 ounces ground corned beef, cooked
To Assemble and Serve:
Yield: 1 burger
Kosher salt
Ground black pepper
1 slice Swiss cheese
Delicatessen-style mustard
Toasted onion roll, halved
METHOD
For the Pickled Red Onion:
Add grilled onions to a nonreactive container and set aside. In a saucepan over medium-high heat, bring all remaining ingredients and ¼ cup water to a boil. Pour over onions and let cool. Once cooled, cover and refrigerate.
For the Corned Beef Patty:
In a mixing bowl, combine all ingredients. Form into four patties and set aside.
To Assemble and Serve:
Prepare and heat grill. On a work surface, generously season both sides Corned Beef Patty with salt and pepper. Transfer Corned Beef Patty to grill and sear. Flip and top with 3 ounces Pickled Red Onions and cheese. Continue to cook until Corned Beef Patty is cooked through. Let rest. Smear top half onion roll with desired amount mustard. Add Corned Beef Patty. Close burger and serve.
