Recipe courtesy of Guerrilla Ultima

The Ultima Pastrami Burger

  • Level: Advanced
  • Total: 12 hr (includes brining and smoking burgers)
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe

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
  1. 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.
  2. For the ultima pastrami burger: Place the beef patties in the cooled brine and allow to sit in the refrigerator overnight.
  3. 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.
  4. Place the patties in a smoker filled with mesquite wood until an internal temperature of 115 degrees F is achieved, about 20 minutes.
  5. 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.)
  6. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.