Pastrami Burger

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 pastrami burgers
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.



  1. Form the beef into four 4-inch-wide patties (1/2 to 3/4 inch thick); season with salt and pepper.
  2. 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. 
  3. Serve the burgers on the buns with lettuce, onions, tomatoes and Thousand Island dressing.