PASTRAMI BURGER
The pastrami burger is a Utah staple, but it originated in California in the 1950s when Jewish locals started adding deli meat to burgers. Chef James Katsanevas served a version in Anaheim in the early '70s, and a decade later his family opened Crown Burgers in Salt Lake City with a pastrami burger on the menu. It's topped with Thousand Island dressing, better known in Utah as fry sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 pastrami burgers
Number Of Ingredients 7
Steps:
- Form the beef into four 4-inch-wide patties (1/2 to 3/4 inch thick); season with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes. Flip and cook 1 minute, then top each burger with a slice of cheese and one-quarter of the pastrami. Cover and cook until the cheese melts and the pastrami is hot, about 2 more minutes for medium.
- Serve the burgers on the buns with lettuce, onions, tomatoes and Thousand Island dressing.
PASTRAMI BURGER
Provided by Guy Fieri
Time 45m
Yield 4 servings
Number Of Ingredients 13
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"
ULTIMATE PASTRAMI SANDWICHES
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients-grilled cold cuts, cheese, fried potatoes and tomatoes-and created a tasty replica that includes our version of their secret coleslaw topping. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.
Nutrition Facts : Calories 586 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1655mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 6g fiber), Protein 36g protein.
THE PASTRAMI BURGER BOMB RECIPE
Steps:
- Divide beef into four even five ounce portions, gently pressing each into a patty about 4 1/2 inches wide. Cover with plastic and refrigerate until needed. Meanwhile, combine mayonnaise, ketchup, vinegar, sugar, and relish in small bowl. Stir with spoon until smooth. Set aside.
- Place as much pastrami as can fit in one layer in a 12-inch non-stick or cast iron skillet or griddle and place over medium high heat. Cook until pastrami is well-browned and crisp on first side, about 3 minutes. Flip and cook until browned on second side, about 45 seconds longer. Transfer to paper towel-lined plate. Repeat with remaining pastrami, placing directly on hot skillet, using as many batches as necessary (you'll probably need about three batches). Set pastrami aside until needed.
- Return empty skillet to heat (leave the pastrami fat) and add two buns, cut-side down. Toast until golden brown, about 1 minute. Repeat with remaining buns. Set aside.
- Return pan to heat. Season burger patties generously with salt and pepper and add to pan. Cook until well browned on both sides and center of burger reads 130°F on an instant-read thermometer for medium rare, about 5 minutes total, flipping and adding cheese halfway through cooking. While burgers are cooking, divide mayonnaise mixture and coleslaw evenly between bottom buns. Top with cooked burgers, crispy pastrami, and bun tops. Serve immediately. This Recipe Appears In The Burger Lab: The Pastrami Burger Bomb
Nutrition Facts : Calories 670 kcal, Carbohydrate 44 g, Cholesterol 102 mg, Fiber 3 g, Protein 34 g, SaturatedFat 12 g, Sodium 1653 mg, Sugar 15 g, Fat 39 g, ServingSize 4, UnsaturatedFat 0 g
PASTRAMI CHEESE BURGERS
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
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.
PASTRAMI BURGERS WITH TRICOLOR COLESLAW
Featuring spiced beef and mustard on rye toast with Tricolor Slaw. Oh, how wonderful and I didn't even have to go to NYC! It tastes fantasticl! Good Housekeeping is where I found this treat. The slaw needs a chilling time of at least 2 to 8 hours or overnight, which I think is best.;)
Provided by Manami
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- BURGERS:.
- Prepare outdoor grill for direct grilling over medium heat.
- In cup, combine coriander, paprika, ginger, sugar, ground red pepper, 1 teaspoon salt, and 2 teaspoons black pepper.
- Shape ground beef into four 1/2-inch-thick oval burgers.
- On waxed paper, pat spice mixture onto both sides of burgers.
- Place burgers on hot grill rack; cook 8 to 9 minutes for medium or until desired doneness, turning burgers over once.
- Burgers should reach an internal temperature of 160ºF.
- Serve burgers on rye bread with mustard.
- TRICOLOR SLAW:.
- Add the shredded red cabbage, shredded green cabbage and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly.
- TRICOLOR SLAW DRESSING:.
- In a large serving bowl, stir together the vinegar, sugar, mayonnaise, salt, pepper and parsley until well blended.
Nutrition Facts : Calories 953, Fat 54.2, SaturatedFat 10.8, Cholesterol 122.7, Sodium 1587.8, Carbohydrate 82.8, Fiber 11.2, Sugar 24.4, Protein 38.1
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