All American Pastrami Burger

You don’t have to stop grilling just because summer is over. This burger will get you back on the barbecue.

RaChelle Hubsmith shares this pastrami recipe.

All American Pastrami Burger
Beef Patties (recipe below)
6 toasted buns
6 slices of swiss cheese
12 oz. Smoked Pastrami or 18 oz. Deli Pastrami, Sliced
Frozen Hash Brown Patties
Coleslaw (recipe below)
Utah Fry Sauce (recipe below)
Mustard Sauce (recipe below)

Make beef patties: Mix ingredients until just blended. Divide meat into six 6-ounce portions. Lightly flatten into patties 3/4-inch thick. Gently press center of patties down until about 1/2-inch thick, creating a slight depression or dimple in each patty; Stick in the freezer until butter is firm.

Make coleslaw: Whisk all ingredients together except the veggies. Mix veggies into sauce and refrigerate until ready to use.

For the hash browns: Heat oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take around 2-3 minutes per side. Set aside covered with foil.

Cook patties in cast iron skillet, until well seared on first side. Flip burgers and continue cooking until desired doneness. Add cheese to patty during the last minute of cook time.

Toast buns in cast ion skillet 1-2 minutes until lightly brown.

While cooking the meat, whisk together ingredients for mustard sauce. Whisk together ingredients for fry sauce. And heat pastrami in microwave.

Build burger. Spread 1 tablespoon mustard sauce on top bun. Spread 1 tablespoon fry sauce on the bottom bun. Place beef patty on bottom bun. Top with hash brown. Add 2 oz smoked pastrami or 3 oz of deli pastrami, 1/3 cup coleslaw, and top bun. Repeat for all 6 burgers.
Beef Patties
2 ¼ pounds ground sirloin steak tips
6 Tablespoons unsalted butter, cut into small pieces, keep very cold
1 teaspoon table salt
½ teaspoon ground peppercorns

½ of 14 oz bag coleslaw mix (7 oz) or (¼ head of white cabbage, 1/8 head of red cabbage, ½ carrot)
¼ cup mayonnaise
1 tablespoon sugar
¾ tablespoon lemon juice
½ tablespoon vinegar
¼ teaspoon pepper
1/8 teaspoon salt
½ teaspoon celery seed
¼ teaspoon poppy seeds

Utah Fry Sauce
¼ cup mayonnaise
¼ cup ketchup
1 ½ tablespoon relish

Mustard Sauce
½ cup Dijon mustard
1 tablespoon honey
2 tablespoons horseradish

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