New York

Pastrami Burger

Where the classic NYC deli meets the American burger. This indulgent creation stacks peppery, smoky pastrami atop a juicy beef patty, finished with spicy brown mustard and crunchy pickles. It's a taste of the Big Apple in every bite.

⏱ Total 25min 🍴 Serves 4 🍗 Indulgent ⭐ Deli Classic

Equipment Needed

🍳 Cast Iron Skillet
🍴 Spatula
♨ Steamer or Pan with Lid
🧉 Tongs

Instructions

1

Prep the pastrami: Place the sliced pastrami in a steamer basket over simmering water, or in a skillet with a splash of water covered with a lid. Steam for 3-5 minutes until the pastrami is warm and tender. Keep covered until ready to use.

Tip: Steaming the pastrami makes it incredibly tender and brings out its peppery aroma. Don't skip this step!
2

Form the patties: Divide the ground beef into 4 equal portions. Gently shape into patties about 1/2 inch thick, slightly larger than your buns. Season generously on both sides with salt and coarse black pepper.

3

Preheat the skillet: Heat a cast iron skillet over high heat until smoking. The high heat is crucial for developing a nice crust on the patties.

4

Cook the patties: Place the patties in the hot skillet. Cook for 3-4 minutes on the first side until a dark crust forms. Flip and cook for 2-3 more minutes for medium.

5

Add cheese (optional): If using Swiss cheese, add a slice to each patty during the last minute of cooking. Add a splash of water to the pan and cover to create steam, helping the cheese melt perfectly.

6

Toast the buns: Butter the cut sides of the buns and toast them in the skillet or on a griddle until golden brown and slightly crispy.

Tip: For extra authenticity, use rye bread buns if you can find them, or substitute with seeded Kaiser rolls.
7

Pile on the pastrami: Place each cooked patty on a bottom bun. Top generously with steamed pastrami - don't be shy, pile it high like a true NYC deli sandwich!

8

Add the condiments: Layer the dill pickle slices over the pastrami. Spread a generous amount of spicy brown mustard on the top bun.

9

Assemble and serve: Close the burgers with the top buns and serve immediately with a side of coleslaw and extra pickles, just like at a New York deli.

💡 Pro Tips & Variations

  • Quality pastrami matters: Get your pastrami from a good deli if possible. Pre-packaged will work, but fresh-sliced is noticeably better.
  • Go full Reuben: Add sauerkraut and thousand island dressing for a Reuben-burger mashup.
  • Don't skimp on the mustard: Spicy brown or whole grain mustard is essential - yellow mustard just won't give you the same kick.
  • Make it a double: For the ultimate indulgence, use two thinner patties for more surface area and crust.
  • Pickle variations: Half-sour pickles are the classic NYC choice, but full sours work great too.
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