Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pastrami Burger
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 pastrami burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 663
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 46 g
- Cholesterol
- 152 mg
- Sodium
- 1405 mg
The pastrami burger is a Utah staple, but it originated in California in the 1950s when Jewish locals started adding deli meat to burgers. Chef James Katsanevas served a version in Anaheim in the early ’70s, and a decade later his family opened Crown Burgers in Salt Lake City with a pastrami burger on the menu. It’s topped with Thousand Island dressing, better known in Utah as fry sauce.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 pastrami burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 663
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 46 g
- Cholesterol
- 152 mg
- Sodium
- 1405 mg
Ingredients
Directions
- Form the beef into four 4-inch-wide patties (1/2 to 3/4 inch thick); season with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes. Flip and cook 1 minute, then top each burger with a slice of cheese and one-quarter of the pastrami. Cover and cook until the cheese melts and the pastrami is hot, about 2 more minutes for medium.
- Serve the burgers on the buns with lettuce, onions, tomatoes and Thousand Island dressing.
