Pastrami Cheese Burgers Recipes

PASTRAMI CHEESE BURGERS

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, SMOKED MAC AND CHEESE BURGER

Steps:

• Evenly divide beef and shape patties approximately 4 inches in diameter and about 1 inch thick, making sure not to pack the patties to tightly. Spread mayonaise on the inside of the bun and place it on the griddle to toast it. Then heat 2 tablespoons of oil on the griddle and place the hamburger patty down and sprinkle with kosher salt. Once the bun is toasted, remove it from the griddle; set aside. Place the pastrami on the griddle and sear. Flip the patty sprinkle with kosher salt and cook to desired doneness. Place the cheese on top and melt. Remove from heat and add the pastrami on top of the cheese. Top the pastrami with the mac and cheese, peppercinis and crispy onions. Serve immediately.

PASTRAMI BURGERS

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.

PASTRAMI BURGER

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

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"

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

PASTRAMI BURGER

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.