Wine Varietal: Cabernet Sauvignon
I wanted to take the spices I use to make pastrami and incorporate them into a burger.I added the same elements I would include in a hot pastrami on rye sandwich to the burger and the result is a perfect balance of flavors and texture.
Spicy Brown Aioli
4 tablespoons mayonnaise
2 tablespoons spicy brown mustard
2 tablespoons ground coriander
3 teaspoons minced garlic
2 teaspoons coarse ground black pepper
2 teaspoons smoked paprika
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 pounds ground chuck
Crisp Cool Coleslaw
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups finely shredded green cabbage
6 tablespoons butter, softened
6 dark rye hamburger rolls
Vegetable oil, for brushing on the grill rack
6 thick slices Gruyere cheese
Preheat a gas grill to medium-high heat.
In a small bowl whisk together mayonnaise and spicy brown mustard. Cover with plastic and refrigerate until ready to use.
In a small mixing bowl combine coriander, garlic, black pepper, paprika, salt and cayenne pepper. In a large metal mixing bowl roughly crumble ground beef. Sprinkle half the seasoning over the beef. Flip meat in the metal bowl and sprinkle the remaining seasonings over the top. Gently incorporate the seasonings into the ground chuck. Cover with plastic and refrigerate until ready to prepare patties.
In a medium mixing bowl whisk together olive oil, red wine vinegar, sugar, celery seed, salt and black pepper. Toss in green cabbage until thoroughly covered with vinaigrette. Cover with plastic and refrigerate until ready to serve.
Spread 1/2 tablespoon of butter onto each roll half. Lightly brush grill with vegetable oil. Place the rye rolls on the grill, cut-side down for 1-2 minutes to toast. Remove the rolls from the grill onto a plate and cover until ready to serve.
Close the lid to the grill to reheat to medium-high heat. Remove ground chuck mixture from the refrigerator and form into 6 hamburger patties. Brush the grill rack with vegetable oil to keep patties from sticking. Place the patties on the rack, cover and cook for 5 minutes. Flip patties and cook for 4 minutes. Add one slice of Gruyere cheese to each patty and close lid to melt cheese for an additional 1-2 minutes. Remove cooked patties to a plate.
Spread one tablespoon of Spicy Brown Aioli on the bottom half of each roll. Top with a cheesy, pastrami hamburger patty and 1/6 of the crisp, cool coleslaw. Place the top bun over the top and serve.