Pastrami Burgers Food

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"

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.

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.

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.

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 BURGERS WITH TRICOLOR COLESLAW

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.

GRILLED PASTRAMI BURGERS

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.

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.