Grinding a Corned Beef Point

[david r]

I bought a bunch of these corned beef points at the store the other day, got um for $2 a pound with the holiday and all

I was thinking of making a Rueben Burger by Grinding a point and pressing the meat into burger patties.

My question, is does anyone have experience grinding corned beef? Will this stick together? I was thinking a point would have enough fat content to stay together like store bought ground beef.

If it was going to fall apart I was thinking about adding some egg and breadcrumbs. Make a Rueben Meatball Burger of sorts. Any Suggestions?

 

[SonnyE]

No, no suggestions.
But could you Email me one?
I Love a good Reuben sandwich! :D

 

[myownidaho]

You can use an egg as a binder if needed. I’m interested in what you think of the results.

 

[SmokinAl]

I think it sounds like a great idea!
Al

 

[bregent]

Not sure if you've tried this yet but sounds like a great idea. I would definitely desalinate them first.

 

[david r]

So I went for it. Not bad. the texture is different from a regular burger but I liked the taste, I made a couple of the CB Burgs and used the rest for Corned Beef Hash on St Pats for some guests. Was a fun experiment.

 

[SonnyE]

So I went for it. Not bad. the texture is different from a regular burger but I liked the taste, I made a couple of the CB Burgs and used the rest for Corned Beef Hash on St Pats for some guests. Was a fun experiment.

I sounded good. Glad it was!
Most cooking is an experiment, to me.
I'm still watching my Email... hint, hint. LOL!
(And salivating profusely...)

The wife's making me a Pastrami sammie...