Pastrami Burger Recipes

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PASTRAMI BURGERS



Pastrami Burgers image

Despite what you might think, this is a classic burger. Legend has it that the pastrami burger was invented in Utah. We guess they know their burgers!

Provided by Derrick Riches

Categories     Dinner     Lunch     Sandwich

Time 20m

Yield 4

Number Of Ingredients 14

For the Pastrami Burger:
1 pound ground beef
1/2 pound sliced pastrami
4 slices Swiss cheese
Optional: 1 clove garlic (minced)
salt to taste
pepper to taste
4 large hamburger buns
1 cup shredded lettuce
For Russian Dressing:
1/2 cup mayonnaise
1/4 cup ketchup
1 teaspoon horseradish (prepared)
1/2 teaspoon onion powder

Steps:

  • Gather the ingredients.
  • Preheat grill for medium-high heat.
  • In large bowl, combine ground beef, minced garlic, salt, and pepper.
  • Form into 4 equal-sized patties and place onto a parchment-lined baking sheet. This will make it easier to transfer to the grill.
  • When the grill is heated, place patties on grill grates. Cook for 4 to 5 minutes per side.
  • Place 1/4 of the pastrami on each patty and top with Swiss cheese. Cook for an additional 2 to 3 minutes, or until patties are cooked through (165 F) and cheese has melted through. Promptly remove from grill.
  • Quickly whip up the Russian dressing. In a small bowl, combine the mayo, ketchup, horseradish, and onion powder.
  • To serve, add shredded lettuce to one half of hamburger bun, top with finished patty, and add a generous dollop of Russian dressing.

Nutrition Facts : Calories 836 kcal, Carbohydrate 29 g, Cholesterol 177 mg, Fiber 1 g, Protein 56 g, SaturatedFat 18 g, Sodium 1459 mg, Sugar 7 g, Fat 54 g, ServingSize 4 1/4-pound burgers (4 servings), UnsaturatedFat 0 g

PASTRAMI BURGER



Pastrami Burger image

This recipe brings together the key elements of a Jewish deli - all in a burger. Homemade Russian dressing and a unique pastrami burger make one of our favorite deli sandwiches into a burger creation, and one of our picks for the 50 best. Click here to see 50 Best Burger Recipes

Provided by Wicked Good Burgers Cookbook

Yield 4

Number Of Ingredients 18

3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoon ketchup
2 tablespoon pickle relish
1 tablespoon prepared horseradish, drained
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1 teaspoon sugar
salt and pepper, to taste
1 1/2 pound ground chuck
1/2 teaspoon kosher salt
8 slices pastrami
1 cup sauerkraut
2 tablespoon sauerkraut liquid
4 slices swiss cheese
softened butter, for toasting
8 slices rye bread
russian dressing, for garnish

Steps:

  • In a small bowl, mix all of the ingredients together well. Cover and refrigerate for up to 2 weeks.
  • Preheat the oven to 300 degrees. Mix the ground chuck gently with salt before shaping. Divide into 4 equal portions and shape into rectangles roughly the size of the bread and about ½ inch thick. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
  • Cook the patties for 2 minutes. Flip and cook for 1 minute more. Transfer the patties to a baking sheet. Sauté the pastrami slices on the skillet for 1 minute. Place on top of the burgers. Sauté the sauerkraut and 2 tablespoons of the reserved liquid for 1 to 2 minutes. Spoon some sauerkraut on top of each burger. Lay a slice of Swiss cheese over each burger and place the baking sheet in the oven just until the cheese melts, about 1 minute.
  • Wipe the skillet clean. Brush both sides of the bread with softened butter. Toast the bread in the skillet until it just begins to color. With a spatula, place each burger on a slice of toast. Spread Russian dressing liberally on the other slices of toast, place on top of the burgers, and serve.

PASTRAMI BURGER



Pastrami Burger image

Provided by Guy Fieri

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/2 stick (1/4 cup) unsalted butter
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/4 cup canola oil
1 sweet onion, thinly sliced
12 ounces good-quality pastrami, sliced
2 pounds ground beef (80-20 blend)
8 slices muenster cheese
4 soft brioche hamburger buns, split
2 kosher dill pickles, thinly sliced
8 Boston lettuce leaves (about 1 small lettuce head)
2 heirloom tomatoes, thinly sliced
Caraway coleslaw

Steps:

  • Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat.
  • Place the butter and garlic in a large cast-iron skillet and set over the fire (or on a stovetop over medium heat). As the butter melts, the garlic will infuse the butter and become fragrant. Stir well and season with salt and pepper; transfer the garlic butter to a small bowl and set aside to cool.
  • Place the same skillet back over medium heat to warm up. Add enough canola oil to coat the skillet, about 2 tablespoons, then add the onion. Cook over medium heat, stirring, until the onion caramelizes, 10 to 15 minutes. Season with salt and cook until soft and evenly brown, about 3 more minutes. Transfer the onion to a plate and set aside.
  • Raise the heat level to medium high by moving the skillet so it's directly over the coals, or lower the grate so it's closer to the coals. Add enough canola oil to coat the skillet, about 2 tablespoons. Add the pastrami and cook, turning a few times, until crisp, 7 to 8 minutes. Remove the pastrami and set aside, leaving any accumulated juices in the skillet.
  • Divide the ground beef into 4 portions and form into 4 tight balls. Sprinkle them all over with salt and pepper. Place the hamburger balls in the skillet and sear 30 to 40 seconds, then use a strong flat metal spatula to flatten them. Continue to press with the spatula and cook until the burgers develop a crust on the bottom, about 2 1/2 minutes. Flip and cook to develop a crust on the second side, 1 minute. Use a spoon to baste the burgers with the pastrami fat in the pan.
  • Top each burger with 2 slices cheese. Pour 1 tablespoon water into the skillet and cover with a lid, aluminum foil or another pan to seal in the steam (this will help melt the cheese). Leave covered 30 to 40 seconds, until the cheese has melted, then remove the lid. When the burgers are at the desired point of doneness and the cheese is melted, top each with a pile of crispy pastrami, then set the burgers aside.
  • Brush the cut sides of the buns lightly with the garlic butter. Toast the buns directly on the grill over the campfire until golden and crisp around the edges, 15 to 20 seconds. Flip and lightly toast the outside of the buns, another 15 seconds.
  • Assemble each burger by layering the bottom half of each bun with pickle slices and caramelized onion, then a pastrami-burger patty. Top each with lettuce, tomatoes and the top half of the bun. Serve with caraway coleslaw.
  • Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

GRILLED PASTRAMI BURGERS



Grilled Pastrami Burgers image

Burgers...burgers...burgers. You've got to love them. This recipe came from BHG. I added the toasted rye bread with mayo. Use your favorite mustard (we like horseradish mustard), or your favorite reuben sandwich sauce (we love Julesong's -#107927). Experiment with the condiments. When chosing a rye, try to buy an oval shaped loaf with caraway seeds. Enjoy! (Oh...by the way...Merry Christmas Julesong)

Provided by MTDavids

Categories     Meat

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs ground chuck
2 teaspoons paprika
2 teaspoons ground coriander
1 1/2 teaspoons ground ginger
1/2 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons mayonnaise
8 slices rye bread

Steps:

  • Preheat grill to medium heat.
  • In a small bowl, combine condiments and mix well.
  • Shape burgers into four 1/2" thick patties.
  • Pat spices into both sides of each patty.
  • Lightly oil grill to keep the burgers from sticking.
  • Place burgers on grill and cook to desired doneness.
  • While burgers are cooking, spread 1/2 tablespoon of mayo on one side of each slice of rye.
  • Grill mayo side down until lightly browned.
  • Serve burgers on rye bread with desired condiments.

Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.3, Cholesterol 94, Sodium 1166.6, Carbohydrate 35.5, Fiber 4.9, Sugar 3.6, Protein 33.2

PASTRAMI CHEESE BURGERS



Pastrami Cheese Burgers image

Make and share this Pastrami Cheese Burgers recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 25m

Yield 4 hamburgers, 4 serving(s)

Number Of Ingredients 15

1 3/4 lbs ground chuck
1 egg (optional)
2 teaspoons Worcestershire sauce
4 hamburger buns
4 slices pastrami
4 slices mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
mustard (optional)
ketchup (optional)
mayonnaise (optional)
4 lettuce leaves
4 tomatoes, slices
4 onions, slices
4 pickles, slices

Steps:

  • Mix ground chuck with egg, worcestershire sauce, salt, and pepper.
  • Form into 4 patties about 1/2 inch thick.
  • Cook on grill for 5-6 minutes each side, or in a skillet for 4-5 minutes.
  • Toast 4 buns, and add pastrami and cheese.
  • Top with condiments, and serve.

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