Pastrami Burger

How to make Pastrami Burger Recipe - When we’re not hanging out at BBQ joints, we devote our time to burger stands and Jewish delis. In this burger, we bring together the key elements of a great pastrami sandwich and a perfectly cooked patty. Eat up!

Ingredients:

1 1/2 pounds (680 g) beef chuck or ground chuck

1/2 teaspoon (2.5 g) kosher salt

8 slices pastrami

1 cup (142 g) sauerkraut

2 tablespoons (28 ml) sauerkraut liquid

4 slices Swiss cheese

Softened butter, for toasting

8 slices rye bread

Russian Dressing (recipe follows)

Method:

Preheat oven to 300°F (150°C, gas mark 2). If grinding, cut the beef into strips and freeze until stiff, about 45 minutes. Salt the beef. Using the coarse grinder plate, grind according to the technique in chapter 1 (page 15). If using ground chuck, mix with salt before shaping.

Divide into 4 equal portions and shape into rectangles roughly the size of the bread and about 1/2 inch (1 cm) thick.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). 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 (28 ml) 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.

To serve: 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. Schmear Russian dressing liberally on the other slices of toast, place on top of the burgers, and serve. YIELD: 4 burgers

RUSSIAN DRESSING:

3/4 cup (175 g) mayonnaise

1/4 cup (60 g) sour cream

3 tablespoons (45 g) ketchup

2 tablespoons (30 g) pickle relish

1 tablespoon (15 g) prepared horseradish, drained

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 ml) hot sauce

1 teaspoon (4 g) sugar

Pinch salt and pepper

In a small bowl, mix all ingredients together well. Cover and refrigerate for up to 2 weeks. YIELD: 1 1/2 cups (365 g)

Pastrami Burger