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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

The Dubliner Burger

Not only the addition of corned beef hash such a great flavor for these burgers, but it helps to ensure complete doness when cooking burgers because you don't have to worry quite so much about the center of the burger.


For 4 Serving(s)


  • 1 lb(s) uncooked Banger sausages, casings removed
  • 1/4 lb(s) ground pork
  • 1 teaspoon(s) cracked black pepper
  • 5 tablespoon(s) corned beef hash
  • 5 burger rolls
  • 1 recipe Creamy Cheddar Onions *

The Dubliner Burger Directions

  1. Blend Banger sausage meat with ground pork and black pepper. Form into 10 equal sized, thin patties, placing on a large sheet of film wrap. Place a tablespoon corned beef hash in the middle of 5 of the burgers. Top with remaining burger patties, press to flatten and seal around the edges. Place in the refrigerator until grill is hot and preparing Creamy Cheddar Onions.
  2. When ready, cook burgers until thoroughly done, regardless of your cooking method. Top each with a cheesy Cheddar Onion slice(maybe adding so much cheese sauce that you have to hover over your plate while eating) and have at it this St. Patrick's Day.....or all summer long. You can also roast the Creamy Cheddar Onions on the grill if desired, away from direct heat.
  3. *  Substitute Irish Dubliner Cheese for the Cheddar in recipe.