OmManiPadmeOmelet
Yeah, I screwed up. I meant to photograph the finished product but I had to deliver St. Paddy's dinner to the people across town and I was rushing. When I returned home to have mine by then I forgot. And I didn't make a lot this year, not too many stores up in NY's hillybilly northland even sell corned beef, and what I did find were brands I never heard of and were like twice the NYC prices. It turned out fine so next year I'll make a larger quantity.
But my burgers are to die for... and notice how I shape them slightly ovate, to more easily fit the pan, and the Portugese roll. I make them fairly thick and pan fry them on medium heat so even though they get crusty on the outside they have nice pink centers. And I season the meat with a little salt and pepper before grinding. I have mine on a toasted Portugese roll with a little ketchup and thin sliced onion. My devils wolf theirs down au jus. I usually make six because they re-warm well, wrap in waxed paper, nuke a minute on medium. Warm is fine, don't try to get em hot.
Sheldon
