Guido Burger Recipe

Form patties

Divide the ground beef into 4 equal portions (about 6 oz each). Gently form into patties roughly 3/4" thick and slightly wider than the buns. Handle the meat minimally — press a shallow dimple in the center of each with your thumb to help them cook evenly.

Season

Lightly brush or sprinkle each side of the patties with kosher salt and freshly ground black pepper. Brush both sides with the Worcestershire sauce (about 1/4 tbs per side spread).

Cook

Heat a heavy skillet, cast-iron griddle, or grill over medium-high heat. Add 1 tablespoon vegetable oil and spread. When shimmering, place patties on the hot surface. Cook undisturbed 3-4 minutes until a good crust forms. Flip and cook 3-4 more minutes for medium; adjust 1-2 minutes for desired doneness. During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the pan briefly to melt the cheese.

While patties cook, prepare the onions. Peel and slice the yellow onions into 1/4" rings or half-rings. Heat a skillet over medium heat and add the butter and olive oil. When hot, add the onions in an even layer. Sprinkle with salt, black pepper, and the optional brown sugar. Cook, stirring occasionally, 12-18 minutes until onions are deeply golden and softened. Reduce heat if they start to burn; cook longer for more caramelization. Keep warm.

Warm the pastrami: in a separate skillet over medium heat, add the pastrami slices in a single layer and warm 1-2 minutes per side until heated through and slightly crisped at the edges. Alternatively steam briefly in a covered pan with a splash of water for 1 minute to keep moist.

Toast the buns: split the buns and spread softened butter on cut sides. Toast the buttered sides on a hot skillet or griddle 1-2 minutes until golden-brown.

Spread about 1 tablespoon ketchup on the bottom bun and 1 teaspoon spicy brown mustard on the top bun (adjust to taste).

Place lettuce leaf (if using) on the bottom bun, then the Swiss-topped burger patty. Layer 2 oz warmed pastrami over the cheese, then spoon a generous portion of grilled onions on top of the pastrami. Add 3-4 pickle slices and a tomato slice if using. Cap with the top bun.

Repeat for remaining burgers. Serve immediately with extra ketchup, mustard, and pickles at the side.