Rocky Mountain Pastrami Burger

Total Time:
30 min
15 min
15 min

4 servings

  • 1 1/2 pounds ground chuck
  • Kosher salt and cracked black pepper
  • 8 ounces pastrami, thinly sliced
  • 8 slices Swiss cheese
  • 4 sesame-seed hamburger buns, split, buttered and toasted
  • Utah Fry Sauce, recipe follows
  • Salt and vinegar kettle chips, for serving
  • Utah Fry Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar2 teaspoons hot dog relish
  • 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.

Utah Fry Sauce:
  • 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.

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    Recipe courtesy of Guy Fieri