Pastrami Burger

Name: Pastrami Burger
Ingredients: 3/4 cup mayonnaise; 1/4 cup sour cream; 3 tablespoon ketchup; 2 tablespoon pickle relish; 1 tablespoon prepared horseradish, drained; 1 teaspoon worcestershire sauce; 1 teaspoon hot sauce; 1 teaspoon sugar; salt and pepper, to taste; 1 1/2 pound ground chuck; 1/2 teaspoon kosher salt; 8 slices pastrami; 1 cup sauerkraut; 2 tablespoon sauerkraut liquid; 4 slices swiss cheese; softened butter, for toasting; 8 slices rye bread; russian dressing, for garnish

Wicked Good Burgers Cookbook|April 30, 2013 3:49 pm EST

Pastrami Burger

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This recipe brings together the key elements of a Jewish deli — all in a burger. Homemade Russian dressing and a unique pastrami burger make one of our favorite deli sandwiches into a burger creation, and one of our picks for the 50 best. Click here to see 50 Best Burger Recipes

Servings

4

Ingredients

3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoon ketchup
2 tablespoon pickle relish
1 tablespoon prepared horseradish, drained
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1 teaspoon sugar
salt and pepper, to taste
1 1/2 pound ground chuck
1/2 teaspoon kosher salt
8 slices pastrami
1 cup sauerkraut
2 tablespoon sauerkraut liquid
4 slices swiss cheese
softened butter, for toasting
8 slices rye bread
russian dressing, for garnish

Directions

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.