Blackstone Pastrami Burger – Utah’s Signature Burger at Home

If you've ever been to Salt Lake City, you know Utah's burger joints are on a whole different level. One of the most famous is the pastrami burger, a glorious mashup of a juicy beef patty, melty cheese, a pile of salty pastrami, and a soft sesame seed bun. I've never been to Utah (yet), but it's on our list for next spring, and you better believe the first stop will be Crown Burgers. Until then, I figured I'd bring a little Utah magic to my Blackstone.

Now… kraut isn't traditional, but I just made a fresh batch and couldn't resist adding it. The tangy crunch works so well with the rich pastrami and creamy cheese, so we're just going to call this my "Forks in the Road" twist.

Side note: I also tried my hand at making Homemade Buns with Everything Bagel Seasoning for this recipe, and oh my goodness… they were a total win. Fluffy, golden brown, and just the right amount of chew. I'll share the recipe for those soon.

This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.

Why You'll Love This Blackstone Pastrami Burger

• Restaurant flavor at home - Juicy beef patties with melty Swiss cheese and salty pastrami? Yes, please.

• Quick cook - 20 minutes start to finish on your Blackstone griddle or cast iron skillet.

• Customizable - Swap Swiss for American cheese, use Russian dressing or fry sauce instead of mustard, or load up on your favorite toppings.

• Travel-inspired - It's like taking a bite of Salt Lake City without leaving your backyard.

• Blackstone-friendly - Plenty of space to toast buns, cook burgers, and warm pastrami all at once.

• Customizable - Keep it traditional or add kraut, bacon, or your favorite burger toppings.

A Little History of the Pastrami Burger

Pastrami itself has roots going back to the late 19th century, when Eastern European immigrants brought their cured and smoked meats to American delis. Salt Lake City put its own spin on things in the mid-20th century by piling that peppery, smoky pastrami right on top of a classic beef patty, melting cheese over the top, and tucking it all into a toasted bun. The result? A uniquely Utah creation that's now a local legend - and a must-try for burger lovers everywhere.

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Ground beef - I go with 80/20

• Swiss cheese - That deli flavor pairs perfectly with pastrami.

• Pastrami - Thin slices, so it warms quickly.

• Sauerkraut - Not typical, but a tasty extra if you have it.

• Stone ground Dijon mustard - Or swap in Russian dressing or fry sauce.

• Butter - For toasting the buns.

• Sesame seed buns - Toasted until golden brown and slightly crisp.

How to Make Pastrami Burgers on the Blackstone

Form the patties: Shape your ground beef into even-sized burger patties and season with salt and pepper.

Cook the patties: Place them on the hot griddle (medium heat) and let the first side cook until a crust forms. Flip, then cook the second side until medium doneness (or however you like them).

Warm the pastrami: On a free spot on the griddle, heat your slices of pastrami until the edges start to curl.

Add the cheese: Top each beef patty with a slice of cheese during the last minute of cooking so it melts.

Toast the buns: Melt butter on the griddle, then place the buns cut side down until golden brown.

Assemble the burgers: Spread mustard (or fry sauce) on the bottom bun, add the cheesy patty, pile on the pastrami, add kraut if you're using it, and finish with the top bun.

Tips for success

The Blackstone makes it easy to toast your buns, cook your patties, and warm the pastrami all at once. Keep the heat at medium so nothing scorches before the cheese melts.

FAQ: Utah-Style Pastrami Burgers

What is a pastrami burger?
A pastrami burger is a beef patty topped with thin-sliced pastrami, melty cheese, and your favorite burger toppings - often served on a toasted sesame seed bun with fry sauce or Russian dressing. It's a Utah original, and Salt Lake City burger joints are famous for it.

Do I have to use Swiss cheese?
Nope! Swiss is classic for that melty, slightly nutty flavor, but American cheese works great if you want more of a creamy melt. Pepper jack, provolone, or cheddar are also tasty swaps.

Can I make this without a Blackstone griddle?
Absolutely. A cast iron skillet works perfectly - just cook your burger patties over medium heat on the stove or grill grate, following the same timing for the first side and second side.

What's the difference between fry sauce and Russian dressing?
Fry sauce is usually just mayo + ketchup (sometimes with a splash of pickle juice or paprika), while Russian dressing has a tangier kick thanks to horseradish and chopped pickles. Both are delicious on a pastrami-topped burger.

What's the difference between pastrami and corned beef?
They start with a similar cut of meat - usually beef brisket - but they're prepared differently. Corned beef is cured in a seasoned brine and then boiled or steamed, giving it a mild, salty flavor and tender texture (think St. Patrick's Day sandwiches). Pastrami is also brined, but then it's coated in a peppery spice rub, smoked, and steamed, which gives it a deeper, smoky flavor and that signature peppery crust.

How do I know when my burger is cooked to medium doneness?
For medium doneness, aim for an internal temperature of about 160°F. If you don't have a thermometer, cook each side for about 3-4 minutes, depending on patty thickness.

Final Thoughts

I can't wait to try the real thing in Salt Lake City next year, but for now, this Blackstone pastrami burger is everything I want in a griddle burger-juicy, cheesy, and piled high with smoky pastrami. And if you happen to have kraut in the fridge? Trust me… throw it on there.

If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.

DID YOU MAKE THIS RECIPE?

I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook. 

Every time you share one of my recipes, it helps me grow this blog-and I'm so grateful for your support.

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

This post may contain affiliate links. Read my full disclosure policy.

Learn how to get Amazon deliveries straight to your RV.

Simple recipes, small adventures, and stories from the road.