|Nutritional Guidelines (per serving)|
|Servings: 4 1/4-pound burgers (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||76%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Despite what you might think, this is a classic hamburger. Legend has it that this burger was invented in Utah. What could be better than a juicy burger, topped with fresh warm slices of pastrami, Swiss cheese, and a delicious creamy sauce. If you haven't tried a pastrami burger, it's time to do so!
- For the Pastrami Burger:
- 1 pound ground beef
- 1/2 pound sliced pastrami
- 4 slices Swiss cheese
- Optional: 1 clove garlic (minced)
- salt to taste
- pepper to taste
- 4 large hamburger buns
- 1 cup shredded lettuce
- For Russian Dressing:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon horseradish (prepared)
- 1/2 teaspoon onion powder
Gather the ingredients.
Preheat grill for medium-high heat.
In large bowl, combine ground beef, minced garlic, salt and pepper.
Form into four equal-sized patties and place onto a parchment-lined baking sheet. This will make it easier to transfer to the grill.
When the grill is heated, place patties on grill grates. Cook for 4 to 5 minutes per side.
Place 1/4 of the pastrami on each patty and top with Swiss cheese. Cook for an additional 2 to 3 minutes, or until patties are cooked through (165 F) and cheese has melted through. Promptly remove from grill.
Quickly whip up the Russian dressing. In a small bowl, combine the mayo, ketchup, horseradish, and onion powder.
To serve, add shredded lettuce to one half of hamburger bun, top with finished patty, and add a generous dollop of Russian dressing.
- Double or triple the recipe if you intend to serve a larger group.
- Russian dressing can be made a day in advance and stored in an airtight container in the refrigerator until ready to use. The mixture will stay good for up to 3 days after preparation.