RECIPES: Recipe Details

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New York Pastrami Burgers with Mustard-Horseradish

Ingredients 

6 (1/4-inch thick slices Vidalia or Walla onion
2 pounds combined sirloin and chuck (80/20), coarsely ground once
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons cider vinegar
2 tablespoons dark brown sugar
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon caraway seeds
1 tablespoon allspice berries
1 tablespoon dried juniper berries
1-1/2 teaspoons Hungarian sweet paprika
3 to 4 tablespoons olive oil
6 large soft rye or brioche burger rolls, split 2/3 to 1/3
1/2 cup yellow mustard
2 tablespoons horseradish

Instructions 

Spray grill rack with cooking spray and heat to medium-high heat. Submerge onion slices in a bowl of ice water, cover and set aside.

Form ground beef into 6 burgers about 1 inch thick and 5-inches wide, and make an indent in the center of each. In a small bowl, combine the granulated garlic, granulated onion, vinegar, brown sugar, salt, and cracked pepper. In a spice grinder, combine caraway seeds, allspice berries and juniper berries, grind finely and mix with spices in the bowl. .

Form ground beef into 6 burgers about 1 inch thick and 5-inches wide and make an indent in the center of each. In a small bowl, combine the granulated garlic, granulated onion, vinegar, brown sugar, salt, and cracked pepper. In a spice grinder, combine caraway seeds, allspice berries and juniper berries, grind finely and mix with spices in the bowl. .

Drizzle burgers on both sides with olive oil, sprinkle undented side generously with pastrami spice mixture and place, spiced side down, on grill. Cook 3 minutes, meanwhile sprinkling uncooked side with pastrami spice mixture. Flip burgers and cook 3 minutes longer or until medium rare, with an internal temperature of 125 degrees.

Meanwhile, drain onions and pat them dry with paper towels. Lightly toast rolls on cut sides until lightly golden and warmed. Combine mustard and horseradish in a cup and spread sparingly on all cut surfaces of rolls. Add burgers to bottom halves, a crisp sweet slice of onion, and the roll tops. Cut in half and serve.

Comments 

Cabernet Sauvignon stands up well to this burger with lplenty of kick in the pastrami spice blend and added wow factor in a horseradish dressing. .