Have you ever tried garlic pastrami burgers? If not, you are in for a treat. Legend says that the pastrami burger originated in California in the early 1970s, and popularized in Salt Lake City, Utah, my hometown! To this day, these burgers remain a beloved fast food item. Once you’ve tried a pastrami burger, you will understand just how delicious it is.
I am taking this one step further with this garlic pastrami burger recipe. These beefy patties are infused with garlicky goodness, grilled to perfection, and topped with warmed pastrami, a delicious sauce, and cheese. You just can’t go wrong with this burger in your mouth!
Ingredients for garlic pastrami burgers:
- Ground beef chuck (80/20)
- Pastrami (good quality)
- Fresh garlic (or Smoked Garlic)
- Swiss cheese
- Hamburger buns
- Shredded lettuce (iceberg, green leaf, or romaine)
- Real mayonnaise
- Prepared horseradish (substitute with relish)
- Granulated onion or onion powder
How to make pastrami burgers:
- Prepare the dressing by mixing together all the ingredients in a small bowl. Cover and refrigerate until ready to use.
- Preheat the grill to medium-high heat (375 degrees F).
- If you are using a pellet grill, follow my pellet-smoked burger technique. This method will produce smokier garlic pastrami burgers. Use oak, cherry, or mesquite pellets.
- Gently combine ground beef with minced garlic. Form into 4 equal-sized patties.
- Place patties onto the grill and cook for 5 minutes per side, or until they reach an internal temperature of 165 degrees F.
- During the last few minutes, top each burger with swiss cheese and 1/4 of the pastrami. Close the lid for 1-2 minutes and allow the cheese to melt and the pastrami to warm through.
- Optional step: Toast the hamburger buns. Brush the cut side will oil or butter and place on the grill for 1-2 minutes.
- Remove patties (and buns) from the grill and assemble your garlic pastrami burgers. Use the desired amount of dressing and lettuce.
- Look for good quality pastrami. I usually get mine from the deli counter and ask for thin slices. Sometimes, I make my own pastrami and use that instead.
- Did you prepare a delicious corned beef for St Patrick’s Day, Slice some of it into thin pieces and use it instead of the pastrami! And add our fantastic Pastrami Spice Rub. The flavor will be mellow, but delicious.
If you liked these garlic pastrami burgers, please try these recipes:
Garlic Pastrami Burgers
- 1 1/4 pounds ground beef chuck
- 1/2 pound pastrami (good quality)
- 3 cloves garlic minced
- 4 slices swiss cheese
- 4 hamburger buns
- Shredded lettuce about 1-1 ½ cups
- 1/2 cup real mayonnaise
- 1/4 cup ketchup
- 1 teaspoon horseradish prepared
- 1/2 teaspoon granulated onion
- Prepare the dressing by mixing together all called for ingredients in a small bowl. Cover and refrigerate until ready to use.
- Preheat grill for medium-high heat.
- Gently combine ground beef with minced garlic. Form into 4 equal-sized patties. Place onto the grill and cook for 5 minutes per side, or until the internal temperature reaches 165 degrees F.
- During the last few minutes, top each burger with swiss cheese and 1/4 of the pastrami. Close the lid for 1-2 minutes and allow the cheese to melt and pastrami to warm through. Toast the hamburger buns by brushing cut side will oil and place on the grill grates for 1-2 minutes.
- Remove patties (and buns) from the grill and assemble burgers with the addition of lettuce and dressing.