Blackstone Pastrami Burger – Utah’s Signature Burger at Home
This easy Pastrami Burger recipe is inspired by Salt Lake City’s famous Crown Burger. Juicy patties, melty cheese, and sauerkraut on a toasted bun.
Equipment
- Blackstone Griddle or cast iron skillet
Ingredients
- 1 ½ pounds ground beef
- 6 ounces Swiss cheese sliced
- ½ pound pastrami sliced
- 1 cup sauerkraut drained (optional, but highly recommended)
- stone ground dijon mustard to taste
- 4 sesame seed buns store-bought or homemade
- butter for toasting buns
- salt & pepper to taste
Instructions
- Form the patties – Season 1 ½ pounds lean ground beef with salt and pepper, then divide into 4 equal burger patties.
- Cook the burgers – Place patties on the Blackstone over medium heat. Cook the first side for about 3–4 minutes, flip, and cook the second side another 3 minutes for medium doneness (or adjust to your liking).
- Melt the cheese – Place 1 ½ ounces Swiss cheese on each patty during the last minute of cooking. Cover with a dome lid or tent with foil until melted.
- Warm the pastrami & kraut – On another section of the griddle (or in a small skillet), heat ½ pound sliced pastrami and 1 cup Frank’s Kraut until warmed through.
- Toast the buns – Melt about 2 tablespoons butter on your Blackstone (or cast iron skillet if indoors) over medium heat. Place the insides of 4 sesame seed buns cut-side down until golden brown.
- Build the burger – Spread Stone Ground Dijon Mustard (or Russian dressing/fry sauce if you prefer) on the bottom bun. Add the beef patty with melted cheese, pile on warm pastrami, then a spoonful of kraut. Cap it with the top bun.
- Serve hot – Enjoy immediately with your favorite sides and a stack of napkins.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.