Listen up, burger lovers—this isn’t just another sandwich. This is the Pastrami Burger, a towering monument to indulgence where flame-kissed beef patties shake hands with spicy, smoky pastrami, melted Swiss cheese, and a sauce so good you’ll want to drink it. Imagine the best deli sandwich you’ve ever had colliding with the juiciest backyard burger—that’s what we’re building here. Whether you’re firing up the grill for friends or treating yourself to a solo feast, this burger doesn’t just feed you—it celebrates you.
Why This Recipe Works
- Meat on meat: A beef patty and pastrami? That’s like adding a turbocharger to your taste buds.
- Deli magic at home: No need to wait in line at Katz’s—this is your kitchen’s ticket to greatness.
- Sauce game strong: Creamy, tangy, with a smoky whisper—this isn’t condiment, it’s alchemy.
- Make it yours: Pile on pickles, onions, or even a fried egg if you’re feeling wild.
The Story Behind the Sauce
This burger is a love letter to immigrant hustle. Born in New York’s Jewish delis and perfected in LA’s greasy spoons, it’s where old-world pastrami meets all-American beef. Every bite is history—with a side of napkins.
Essential Ingredients & Tools
For the Patties (The Foundation)
- 1.5 lbs ground chuck (80/20 fat ratio) – Lean beef is for salads. We want juice.
- 1 tsp kosher salt – The flavor amplifier.
- 1/2 tsp black pepper – For that gentle kick.
- 1/2 tsp garlic powder – Because everything’s better with garlic.
For the Pastrami & Fixings (The Glory)
- 8 oz thinly sliced deli pastrami – The smokier, the better.
- 4 slices Swiss cheese – Melty, nutty, perfect.
- 1 large yellow onion, sliced thin – We’re caramelizing these into gold.
- 1 tbsp butter – For cooking those onions low and slow.
- 4 brioche buns (or potato buns for a lighter option) – Soft, sweet, and sturdy.
- Optional extras: Pickles, lettuce, tomato—if you must.
For the Sauce (The Secret Weapon)
- 1/2 cup mayonnaise – The creamy base.
- 2 tbsp yellow mustard – Tangy brightness.
- 1 tbsp ketchup – A hint of sweetness.
- 1 tbsp pickle relish – For that briny punch.
- 1/2 tsp smoked paprika – The smoky soul of the operation.
Tools You’ll Need
- Cast-iron skillet or grill (a heavy non-stick pan works too) – For that perfect sear.
- Meat thermometer (or cut into the center to check doneness) – No guesswork allowed.
- Mixing bowls – For sauce and patty prep.
- Spatula – Your burger-flipping sidekick.
Serves: 4 | Prep: 20 min | Cook: 15 min | Total: 35 min
How to Make The Legendary Pastrami Burger
- Prep the Patties
Gently mix the 1.5 lbs ground beef with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder—think of it like folding egg whites, not kneading dough. Overworking = tough burgers. Form into 4 balls, then flatten into 3/4-inch patties. Pro move: Press a thumbprint into the center of each. This keeps them from puffing up like a soufflé on the grill. Chill for 10 minutes—cold patties hold their shape better.
- Caramelize the Onions
Melt 1 tbsp butter in a skillet over low heat. Add 1 large sliced yellow onion and let them sweat, stirring occasionally, for about 15 minutes. This isn’t a race—low heat coaxes out their natural sweetness. If they stick, splash in a little water to loosen the goodness.
- Whip Up the Sauce
Mix 1/2 cup mayo, 2 tbsp mustard, 1 tbsp ketchup, 1 tbsp relish, and 1/2 tsp smoked paprika in a bowl. Taste. Adjust. Maybe add a splash of Apple Cider vinegar if you’re feeling zesty. Let it sit—flavors need time to mingle.
- Cook the Patties
Heat your skillet or grill to medium-high. Lay the patties down, dimple-side up, and let them sear for 3–4 minutes per side. No pressing! You’re not making paninis. When they’re almost done, drape 4 slices Swiss cheese and 8 oz pastrami over each patty to melt into gooey perfection.
- Toast the Buns
Split the 4 brioche buns and toast the insides for 30–60 seconds. This isn’t just for crunch—it’s a moisture barrier against juicy burger chaos.
- Assemble the Masterpiece
Schmear sauce on the bottom bun. Stack the cheesy pastrami patty, a heap of caramelized onions, and any extras. Cap it with the top bun and serve immediately. This burger waits for no one.
Pro Technique
The Dimple Hack
That thumbprint isn’t just for looks. As beef cooks, it contracts, bulging in the middle. The dimple counters this, giving you an even, flat patty—ideal for cheese melting and structural integrity.
Onion Patience
Caramelizing onions isn’t a sprint; it’s a marathon. Low heat transforms them into sweet, golden ribbons. Rush it, and you’ll get bitter, burnt strands. For extra depth, deglaze the pan with a splash of beer or broth near the end.
Chef’s Wisdom
Overhandling the Meat
Squeezing the beef like stress ball = tough burgers. Mix gently, shape lightly, and let the fat do its job.
Skipping the Bun Toast
An untoasted bun is a soggy bun. Thirty seconds per side is all it takes to build a crispy foundation.
Cheese Timing
Add Swiss too early, and it’ll slide off like a bad toupee. Wait until the last minute, then cover the skillet to let steam work its magic.
Storage & Freshness Guide
Raw Patties
Refrigerate for up to 24 hours (separate with parchment). Freeze for a month—thaw in the fridge before cooking.
Leftovers
Cooked components keep for 3 days. Reheat patties in a skillet with a splash of water to revive juiciness.
Food Safety
Cook beef to 160°F for safety, but pull at 135°F (medium) and let rest—it’ll climb another 5–10 degrees. Store leftovers within 2 hours.
Nutrition Profile
- Calories: 890
- Protein: 58g
- Carbs: 48g
- Fat: 55g
- Fiber: 3g
Ingredient Variations and Their Impact
- Turkey Twist: Swap beef for ground turkey (add grated apple for moisture) and use smoked turkey pastrami.
- Spicy Upgrade: Pepper Jack cheese + pickled jalapeños = fiery delight.
- Rye Revolution: Trade brioche for rye buns—brush with caraway butter before toasting for deli vibes.
- Vegan Hack: Plant-based patty + seitan pastrami + avocado mash.
- Horseradish Kick: Swap sauce for mayo-horseradish-lemon mix (add beet juice for color).
Perfect Pairings
Complementary Dishes
- Garlic Fries: Crispy, golden fries tossed with minced garlic and parsley cut through the burger’s richness. The sharp garlic contrasts with the smoky pastrami.
- Tangy Coleslaw: A Vinegar-Based Slaw (no mayo) adds crunch and acidity, balancing the fat content.
Drinks
- IPA Beer: The hoppy bitterness of an IPA cleanses the palate after each savory bite.
- Cream Soda: Its vanilla sweetness mirrors the brioche bun and tempers the spice rub.
Something Sweet
- Chocolate Milkshake: A classic pairing—the cold, creamy shake contrasts the hot, savory burger.
- Apple Turnover: Warm, flaky pastry with cinnamon-spiced apples offers a light, fruity finish.
FAQs
- Q: Can I use corned beef instead?
A: Pastrami’s smokiness is ideal, but corned beef works in a pinch. - Q: How do I keep patties juicy?
A: 80/20 beef + don’t overcook. Pull at 135°F. - Q: Can I make sauce ahead?
A: Yes—it gets better after a day in the fridge.
The Legendary Pastrami Burger: Where Smoky Deli Meets Juicy Beef in a Symphony of Flavor
Make the ultimate Pastrami Burger with smoky pastrami, juicy beef, and a tangy sauce. Perfect for grilling or stovetop. Get the recipe now!
Ingredients
For the Patties
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1.5 lbs ground chuck (80/20 fat ratio)
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1 tsp kosher salt
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0.5 tsp black pepper
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0.5 tsp garlic powder
For the Pastrami & Toppings
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8 oz thinly sliced deli pastrami
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4 slices Swiss cheese
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1 large yellow onion (thinly sliced)
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1 tbsp butter
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4 brioche or potato buns
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Optional (Pickles, lettuce, tomato)
For the Sauce
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0.5 cup mayonnaise
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2 tbsp yellow mustard
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1 tbsp ketchup
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1 tbsp pickle relish
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0.5 tsp smoked paprika
Instructions
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Gently mix beef with salt, pepper, and garlic powder. Form into 4 patties, dimple the centers, and chill for 10 minutes.01
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Melt butter in a skillet over low heat. Add onions and caramelize for 15 minutes, stirring occasionally.02
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Whisk sauce ingredients together and refrigerate.03
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Cook patties on medium-high heat for 3–4 minutes per side. Add cheese and pastrami in the last minute.04
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Toast buns for 30–60 seconds.05
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Assemble burgers with sauce, patties, onions, and toppings.06
