Corned Beef and Pork Sliders with Pickled Cabbage

We have beef in Oklahoma...lots of beef! Besides grilling up the typical burger, we wondered how to could capture the flavor of classic St. Patty’s Day corned beef and move it from the crockpot to the grill. We ground the corned beef, beef and pork ourselves, fresh for grilling, but you can ask your butcher to do it for you - or simply pulse the meat in a food processor. Pickled cabbage (which goes well with almost anything) completes the journey from traditional Irish fare to our own Oklahoma style of cooking.
By | March 13, 2015


Makes 20 sliders

For the pickled cabbage:

Whisk together the water, vinegar, sugar, salt and garlic and set aside.   

Core and shred or thinly slice the cabbages. Peel and shred or julienne the carrot.

Once the sugar is dissolved in the brine, pour over the vegetables and refrigerate for at least 1 hour. 

For the sliders:

Mix the meats together thoroughly.

Form twenty 2 to 3 ounce patties.   Cook a tiny amount in a pan to test for salt level as the corned beef will most likely provide enough salt.  Season with salt and black pepper (optional).

Grill the sliders until cooked through.  Place slider patty on bottom bun, top with cabbage and top bun. 


Pickled Cabbage
  • 1 cup water
  • 1 ½ cups white wine vinegar
  • ½ cup sugar
  • 3 tablespoons of salt
  • 2 cloves of garlic, minced
  • 1 small head of red cabbage
  • 1 small head of green cabbage
  • 1 carrot
  • 1 pound ground corned beef
  • 1 pound ground beef brisket
  • 1 pound ground pork
  • salt and pepper to taste
  • 20 good quality slider buns or rolls
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