St. Patrick’s Day – there’s no better way to celebrate than to grill! This St. Patrick’s Day, try these Irish inspired recipes for a fun and new way to celebrate the holiday. Instead of the traditional corned beef and cabbage, let’s fire up the grill or smoker and cook something fun to eat.
Irish Times Menu
Corned Beef Burgers With Stout Mustard and Fried Egg:
Corned beef is widely available in stores for St. Patrick’s Day, but what do you make with it? There are other cooking methods for corned beef such as broiling or baking; however, we prefer to grill. In this recipe, you combine ground beef and chopped Corned beef with onion and garlic to make patties. Grill on medium-high heat for 5-6 minutes per side. Now to take the recipe up a notch, add a fried egg, stout mustard, and a toasted bun. Corned beef just added a new cooking option to grilling.
- 1 pounds/450 grams ground beef
- 1 pounds/450 grams ground beef
- 1/4 cup/120 grams corned beef (finely chopped)
- 2 tablespoon/30 milliliters onion (minced)
- 1 clove garlic (minced)
- 4 eggs
- 2 tablespoons vegetable oil (or olive oil)
- 4 hamburger buns
- 1 cup/240 milliliters lettuce (shredded)
- 2 large tomatoes (sliced)
For the Mustard:
- 1/3 cup/80 milliliters Dijon mustard
- 1 tablespoon/15 milliliters stout beer
- 1 teaspoon/5 milliliters honey
- 1/2 teaspoon/2 1/2 milliliters coarse ground black pepper
- Gather the ingredients.
- Preheat grill for medium-high heat.
- Combine ground beef with chopped corned beef, minced onion, and garlic.
- Form into 4 equal sized patties.
- Place on the grill grate and cook for 5 to 6 minutes per side or until cooked through.
- Once cooked, remove from heat and place onto a parchment lined baking sheet.
- Heat oil in large skillet and fry eggs to desired doneness.
- Combine stout mustard ingredients. Taste and adjust to your liking.
- Place cooked burger patties onto bottom bun, top with lettuce, mustard sauce, sliced tomatoes, and fried egg. Add remaining half of bun and serve.
Smoked Irish-Style Lamb and Potatoes:
One of the classic staples for Irish cooking is lamb. Heat the smoker because lamb is on the menu. This dish calls for slow roasting, so the meat will be tender. This recipe is easy and convenient – just load the lamb and potatoes in the smoker for 4 hours and the grill do the work. Enhance the flavor of the meat by butterflying the leg of lamb and adding the mixture of rosemary, garlic, black pepper, and salt to the center. Secure the mixture in the center of the cut by tying with twine. Use remaining spice mixture on top to coat the meat. It’s a simple to make and delicious way to celebrate St. Patrick’s Day.
For the Lamb:
- 3 tablespoons/45 mL fresh rosemary
- 4 cloves garlic (minced)
- 2 tablespoons/30 mL black pepper
- 2 tablespoons/30 mL Kosher salt
- 1 lamb leg (boneless)
For the Potatoes:
- 15 medium potatoes
- 1 cup/240 mL onion (diced)
- 1 cup/240 mL bell pepper (seeded and diced)
- 2 cloves garlic (minced)
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL black pepper
- In a small bowl, combine the rosemary, garlic, black pepper, and Kosher salt.
- Butterfly lamb and place half the ingredients inside and rub remaining ingredients on the surface of the lamb.
- Close lamb leg and tie with kitchen twine to secure it.
- Place lamb on the top shelf of the smoker. Smoke for about 4 hours at 225 F.
- One hour after the lamb has been in the smoker, place potatoes, onion, and bell pepper in a sturdy pan. Sprinkle with minced garlic, salt, and black pepper. Position the pan with potatoes under the lamb. Expect drippings from lamb to come into contact with potatoes. Allow potatoes to smoke for 2 to 2/12 hours, stirring occasionally.
Grilled Potato Skins:
When you think of the perfect appetizer, potato skins are at the top of the list and for a good reason. This appetizer is a mouth-watering combination of potatoes, cheese, and bacon. What can make these mini spuds taste even better? Put them on the grill! The smoke from the grill will intensify the flavor of the bacon.
- 8 medium Yukon gold (or 8 small russet potatoes, cut in half lengthwise)
- 1 cup/240 mL cheddar cheese (shredded)
- 1/2 cup/120 mL sour cream
- 1 small onion (finely diced)
- 4-5 slices cooked bacon (crumbled)
- 3 tablespoons/45 mL butter
- 1 teaspoon/5 mL dried rosemary
- 1 teaspoon/5 mL salt
- 1 teaspoon/5 mL black pepper
- Preheat grill for medium heat.
- Combine rosemary, butter, salt, and pepper in a small bowl.
- Cut potatoes in half. Hollow out the center of each half. Place potatoes in the microwave for 6-7 minutes. You might need to do this in batches so the potatoes cook faster.
- Remove and brush potatoes with butter mixture.
- Place potatoes on grill rack skin side up. Grill for 5 minutes, turn, and grill for 3 minutes.
- Add cheese to wedges and cook for an additional 2-3 minutes.
- Remove from grill, and top off with crumbled bacon, onion, and sour cream.
Happy St.Patrick’s Day from Americana Grills! When you need the best grill, choose Americana Grills. We’ll help you grill St. Patrick’s Day dinner to perfection.
Follow us on Facebook & Pinterest