Sandwich:
• 3 oz Ground Beef Chuck (mix well with finely chopped corned beef into 2oz balls)
• 1 oz Leftover VB Corned Beef (finely chopped)
• 1/4 cup Giardiniera Aioli (recipe attached)
• 2 Slices Havarti Cheese
• 3ea Vienna Deli Dill Pickle Chips
• 2pcs Corned Beef Bacon (cook using 1 tbsp Olive Oil)
• 1/4 cup Shoestring Potatoes
• 2 tbsp Avocado or Grapeseed oil
• 1 Turano Brioche Burger Bun

Giardiniera Aioli:
• 1 cup Mayonnaise
• 1 tbsp Yellow Mustard
• 1/2 cup Finely Chopped HOT Vienna Beef Giardiniera
• 1tsp Lemon Juice
• 1tsp Worcestershire Sauce

① In a sauté pan, heat oil over medium heat. Place pieces of corned beef and fry. Flip over and continue to cook until brown and crispy. Remove from pan and place onto paper towels to drain excess oil
② For the burgers, preheat Flattop or pan on high
③ Place oil on the flattop and then both 2oz balls
④ Lay a piece of parchment on top of the balls and press down with a burger press or something similar until approximately 1⁄4” thickness.
⑤ Season the patties with desired amount of salt and pepper
⑥ Allow patties to caramelize for approx. 3-4 minutes, then flip using a spatula
⑦ While the patties are cooking, in a medium-sized bowl, mix together all Giardiniera aioli ingredients until well combined and set aside.
⑧ Place a slice of cheese on each patty and allow it to melt slightly
⑨ To build the burger, place half of the giardiniera aioli on the heel of the bun. Then place the burger patties, corned beef bacon strips followed by the pickle chips, shoestring potatoes and then top with the crown of the burger bun that also has the other half of the giardiniera aioli.