A Recipe For . . .

. . . The Green Mile Burger.

Everyone's idea of celebrating St. Patrick's Day doesn't entail slamming down mug after mug of green-hued beer. That's especially true over at Lockdown Bar & Grill in Ukrainian Village, where Executive Chef Jason Slimak has found new uses for Guinness and corned beef.

His Green Mile Burger is now on the menu, but if you'd like to hook it up at home, here's the recipe:

Ingredients (enough for eight portions)

2 cups Mayonnaise
1/4 cup Stone Ground Mustard
4 tbsp Dijon Mustard
2 fresh Lemons
1 clove Garlic (minced)
1 lb diced Hickory Smoked Bacon
1 large Yellow Onion
4 cups Sauerkraut (drained and cooked)
1 1/2 pints Guinness
10 oz Ground Beef
Salt & Pepper to taste

To make Stone Ground Mustard Aioli: Combine mayo, stone ground mustard, strong Dijon mustard, two fresh lemons juiced, garlic, kosher salt and pepper. Mix thoroughly.

To make Guinness and bacon sauerkraut: Combine diced hickory smoked bacon, yellow onion julienned, sauerkraut and Guinness beer. Cook bacon to crispy bits, remove from pan. Saute onions to translucent. Add sauerkraut and cooked bacon bits. Toss together to heat kraut. De-glaze pan with Guinness.

For the corned beef: Use your own recipe. Jason isn't giving up his!

Final touches of burger: Form a burger patty with ground beef. Season with salt and pepper and cook to desired temperature. Place cooked patty on thick cut marble rye bread. Top patty with Irish white cheddar. Then add bacon Guinness kraut and top with corned beef. Dress burger with Stone Ground Mustard Aioli.

Slàinte!