Pastrami Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently shape each into a 3/4-inch thick patty slightly wider than the bun. Do not overwork the meat—handle just enough to form the shape.

Season

Pat both sides of each patty dry with paper towel. Sprinkle kosher salt, black pepper, and garlic powder evenly on both sides.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering, add the patties. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip and cook another 3–4 minutes for medium (adjust 1–2 minutes for desired doneness). If you prefer cheese, add during the last minute and cover to melt (not required for this recipe). Remove patties to a plate and tent loosely with foil to rest for 3–4 minutes.

Prepare pastrami

While patties cook, warm the pastrami briefly in a separate skillet over low-medium heat for 1–2 minutes per side until slightly warmed and edges curl a little. Warming enhances flavor and helps it meld with the hot patty.

Prep vegetables

Slice the tomato into 1/4-inch thick rounds. Pat lettuce leaves dry if needed. Lay out pickle slices.

Spread 1 tablespoon yellow mustard on the bottom bun and 1 tablespoon on the top bun, unless you prefer more or less.

Toast buns

Butter the cut sides of the buns lightly. Toast buttered sides in a hot skillet or on a griddle for 1–2 minutes until golden and crisp. Remove from heat.

Assemble burgers

Place the bottom bun mustard-side up. Layer lettuce leaf, then the cooked beef patty, then 3 oz warmed pastrami (arrange to cover the patty), tomato slice, and pickle slices. Top with the mustard-spread top bun.

Serve

Insert a skewer if desired to hold layers. Serve immediately with fries, chips, or a side salad.