Recipe courtesy of Guerrilla Ultima
Show: Eat St.
The Ultima Pastrami Burger
Total:
12 hr
Active:
45 min
Yield:
4 servings
Level:
Advanced
Total:
12 hr
Active:
45 min
Yield:
4 servings
Level:
Advanced

Ingredients

Pastrami Brine:
  • 1/2 cup kosher salt
  • 1/2 cup sugar 
  • 4 tablespoons pink salt 
  • 3 tablespoons pickling spice 
  • 2 tablespoons honey 
The Ultima Pastrami Burger:
  • 4 tightly-formed 5-ounce beef patties
  • 1/4 cup coriander, ground 
  • 1/4 cup black pepper, ground 
  • 8 tablespoons sauerkraut 
  • 8 ounces baby Swiss cheese, sliced 
  • 8 slices marble rye, toasted 
  • 4 tablespoons Russian or Thousand Island dressing 

Directions

Special equipment: a smoker

For the pastrami brine: Combine 2 quarts (8 cups) water with the salt, sugar, pink salt, pickling spice and honey in a pot and bring to a boil. Cool.

For the ultima pastrami burger: Place the beef patties in the cooled brine and allow to sit in the refrigerator overnight.

Remove the beef patties from the brine and discard the brine. Rinse and pat dry the patties. Mix together the coriander and black pepper and rub generously onto the patties.

Place the patties in a smoker filled with mesquite wood until an internal temperature of 115 degrees F is achieved, about 20 minutes.

Alternatively, position an oven rack in the lower third of the oven and preheat to 250 degrees F. Line the bottom of a heavy roasting pan with mesquite wood chips that have soaked overnight. Do not stack the wood chips. Pour just enough water to pool in the pan. Place a raised metal rack on top of the bed of chips, ensuring there is ample space between the chips and the rack. Place the patties on the rack. Cover the pan with aluminum foil, making a tent above the meat for smoke to circulate. Make sure all sides are sealed so smoke does not escape. Bake until the desired internal temperature (115 degrees F) is reached, about 3 hours. During cooking, periodically check to see if there is still water in the pan, adding more water as needed. (An absence of water will dry out the meat.)

Preheat a griddle over medium-high heat. Place the patties on the griddle and cook to desired doneness (medium-rare is preferable). Meanwhile, saute the sauerkraut and Swiss cheese together in a medium pan until the cheese melts. Place the patties and the sauerkraut-cheese mixture on the toasted marble rye slices. Top with the Russian or Thousand Island dressing and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Rocky Mountain Pastrami Burger

Recipe courtesy of Kelsey Nixon

Pastrami

Recipe courtesy of Cooking Channel

Beef Pastrami

Recipe courtesy of No Author

Beef Pastrami

Recipe courtesy of No Author

Pastrami Spice Blend

Recipe courtesy of Cooking Channel

Burgers

Recipe courtesy of Kevin Gillespie

Pastrami-Spiced Chicken

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c