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Pastrami Burger

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!

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Pastrami Burger

Author Mark & Fey
Keyword Beef, Burger, Gold Belly, Spiceology

Ingredients

  • 1 pound thinly slice pastrami like the Langers we ordered from GoldBelly.com
  • 2 cups sour kraut
  • 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!

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Smoky Tavern Burger

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!

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Smoky Tavern Burger With Air Fried Onion Rings

Author Mark & Fey
Keyword Beef, Burger, Ninja
Cook Time 35 minutes
Servings 4

Ingredients

  • 1 1/3 pounds ground beef
  • 2 tablespoons Salt Pepper + Three Chiles
  • 1 large heirloom tomato sliced
  • Kosher salt for seasoning
  • 1 small head butter lettuce
  • 4 slices sharp cheddar cheese about 2 ounces
  • 1/4 cup mayo for the buns
  • 4 sesame seed buns

For the onion rings

  • 1 large sweet onion thickly sliced
  • 2 cups buttermilk
  • 4 teaspoons Salt Pepper + Three Chiles divided
  • 1 cup cornmeal
  • 1 cup self-rising flour

Instructions

  • Divide the ground beef into 4 (1/3 pound patties). Chill these on a parchment paper lined baking sheet while making the onion rings.
  • Preheat your air fryer to 370 degrees for 10 minutes. We’re using the Ninja Woodfire Outdoor Grill, which combines the power of the grill with an air fryer and smoker!
  • Combine the buttermilk and 2 teaspoons Salt Pepper + Three Chile in a medium mixing bowl. Combine cornmeal, self-rising flour and the remaining 2 teaspoons Salt Pepper + Three Chiles in another medium bowl. Separate the sliced onions into rings and dip them in the buttermilk mixture. Toss the soaked onion rings with the cornmeal mixture and then repeat!
  • Set the coated rings in single layer in the air fryer and fry for 12 minutes until golden brown and crispy. Repeat as needed for any remaining rings that didn’t fit in the first single layer.
  • Remove the burger patties from the fridge and season with Salt Pepper + Three Chiles Blend. Set  your Ninja Woodfire smoke at medium high heat. Add the burgers and cook for 12 minutes, flipping half way through. In the last minute, add the cheese slices to melt. Remove the burgers from the grill and toast their buns on the still hot grill.
  • Build each burger with a patty, lettuce, tomato and onion rings on a mayo swiped bun.

Video