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!