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"
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 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
ROCKY MOUNTAIN PASTRAMI BURGER
Steps:
- Loosely shape the beef into 4 equal patties about 1/2-inch thick and 4 inches in diameter. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb, to help your burger cook evenly. Heat a griddle pan over high heat. Add the pastrami and cook until browned and crisp on both sides, 3 to 4 minutes. Transfer to a paper towel-lined plate. Next, add the burger patties and cook until browned on each side, about 4 minutes per side. Top each burger with 2 slices of the cheese and continue cooking until the cheese is melted. Slather 1 tablespoon Utah Fry Sauce on each side of the buns. Add the beef patties and top with pastrami and a pile of potato chips. Finish with the top bun and serve with additional chips and sauce on the side.
- Mix together the mayonnaise, ketchup, sugar, vinegar and relish in a small bowl. Adjust the seasoning to taste. Refrigerate until ready to use. Yield: 3/4 cup.
GRILLED PASTRAMI BURGERS
Burgers...burgers...burgers. You've got to love them. This recipe came from BHG. I added the toasted rye bread with mayo. Use your favorite mustard (we like horseradish mustard), or your favorite reuben sandwich sauce (we love Julesong's -#107927). Experiment with the condiments. When chosing a rye, try to buy an oval shaped loaf with caraway seeds. Enjoy! (Oh...by the way...Merry Christmas Julesong)
Provided by MTDavids
Categories Meat
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium heat.
- In a small bowl, combine condiments and mix well.
- Shape burgers into four 1/2" thick patties.
- Pat spices into both sides of each patty.
- Lightly oil grill to keep the burgers from sticking.
- Place burgers on grill and cook to desired doneness.
- While burgers are cooking, spread 1/2 tablespoon of mayo on one side of each slice of rye.
- Grill mayo side down until lightly browned.
- Serve burgers on rye bread with desired condiments.
Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.3, Cholesterol 94, Sodium 1166.6, Carbohydrate 35.5, Fiber 4.9, Sugar 3.6, Protein 33.2
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.
More about "pastrami burgers with tricolor coleslaw food"
10 BEST PASTRAMI RECIPES (+ EASY MEAL IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
3/5 (2)Published Jul 14, 2022Category Recipe Roundup
- Classic Pastrami Reuben. Traditionally, people make Reubens with corned beef. However, this pastrami-based version is equally delicious. It’s somewhat drier than corned beef Reubens.
- Pastrami Sandwich. Use this recipe if you want even more flavor than a pastrami Reuben. It, too, features pastrami and Swiss cheese. However, you’ll add plenty of other robust ingredients to this one.
- French Dip Pastrami Sandwich. This warm, savory sandwich is cheesy, buttery, and overflowing with salty meat. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Potato Pastrami Soup. What if you aren’t in the mood for a sandwich, though? Are you just out of luck? Nope! This potato pastrami soup is hearty, warm, and comforting.
- The Pastrami Burger Bomb. Want something extremely filling and meaty to the max? Try adding a ton of pastrami to an already beefy burger. All that meat with a toasted bun and melted cheese is a tough combination to beat.
- Pastrami Irish Mac and Cheese. Pastrami mac and cheese may seem odd at first. Still, think about it for a second. Have you ever had mac and cheese with ham?
- Hot Pastrami Pizza. Looking for a healthier but still delicious option for pizza night? This hot pastrami pizza could be just the thing. You can whip it up in less than 30 minutes with minimal ingredients.
- Pastrami Wrap. This simple, no-cook meal makes an excellent ‘quickie lunch’ option. You’ll need wraps, pastrami, cheese, tomatoes, and greens. Add some peppercorn ranch dressing, and it’s ready to go.
- Cucumber Sandwich Bites. Need a fun, colorful, and keto-friendly appetizer or lunch option? Easy! Make sandwiches! Now, I know what you’re thinking. “Sandwiches aren’t keto-friendly!”
- Pastrami Reuben Egg Rolls with Russian Dressing. You don’t often see an overlap between Irish and Asian cuisine. These Reuben egg rolls are one of the few exceptions.
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