+
Shop the Grill Dads
Jump to Recipe Jump to Video Print Recipe

Pastrami Smash Burger

Cook Time 30 Minutes

Serves 4

First, heat up the pastrami and kraut. We like to use a flat top grill and a cloche but a skillet with a lid works well too.

 

Divide the meat into 4 portions. Form the beef into loosely packed rounds — like a meatball.

 

Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with Salt Pepper + Three Chiles. Let the burgers cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).

 

When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a hefty heap of sour kraut, flip. Layer on 2 slices of pastrami followed by a couple slices of cheese. Then build the burger by pouring some Russian dressing on the buns (both top and bottom) and adding the pastrami stack. Eat immediately!

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Pastrami Smash Burger

Pastrami Smash Burger

Author Mark & Fey
Keyword Beef, Burger, Gold Belly, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound thinly slice pastrami like the Langers we ordered from GoldBelly.com
  • 2 cups Sauerkraut
  • 1 pound ground beef
  • 2 teaspoons Salt Pepper + Three Chiles our seasoning blend from Spiceology
  • 4 burger buns
  • 8 slices Swiss cheese
  • 1/2 cup Russian dressing

Instructions

  • First, heat up the pastrami and kraut. We like to use a flat top grill and a cloche but a skillet with a lid works well too.
  • Divide the meat into 4 portions. Form the beef into loosely packed rounds — like a meatball.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with Salt Pepper + Three Chiles. Let the burgers cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a hefty heap of sour kraut, flip. Layer on 2 slices of pastrami followed by a couple slices of cheese. Then build the burger by pouring some Russian dressing on the buns (both top and bottom) and adding the pastrami stack. Eat immediately!