Hey all,
With the Cured TD going down I automatically knew what I was going to do. A pastrami burger. :thumb: There is a small mom and pop diner in Pasadena, CA that I used to frequent a lot and love their pastrami sammich or the pastrami burger. Place is still around but with the TD why not make one at home I thought. I basically replicated their pastrami burger (not in the same stacking order but very close) down to the well done patty like you usually get from them or most small diners/drive-thrus that cook them up on a flat top for that matter.
Bought a corned beet point
Soaked for about 36 hours to draw out the salt
Put it in the PBC to smoke yesterday while I was doing a leg of lamb for a party
Some side pron of the leg which was wonderful for anyone wondering :biggrin1:
Anyway, let the pastrami rest and put in the fridge overnight and this is what it looked like this morning
Sliced it
Very moist
For the burger I grabbed a tri tip
Cubed
Ground and formed 8oz patties
Got the sweet tater fries going in the meantime
Threw the patties on the griddle and sprinkled on some S&P
Formed a nice crust
Moved the patties up, put the cheese on to melt and let the pastrami warm up slightly
Started assembly with toasted buns
Mayo, mustard
Lettuce, tomato, pickles
Patties, pastrami and onions
Heavenly
But wait, there's more.......The Money Shot
Better than the diner's. Thanks for looking!!
Dessert
With the Cured TD going down I automatically knew what I was going to do. A pastrami burger. :thumb: There is a small mom and pop diner in Pasadena, CA that I used to frequent a lot and love their pastrami sammich or the pastrami burger. Place is still around but with the TD why not make one at home I thought. I basically replicated their pastrami burger (not in the same stacking order but very close) down to the well done patty like you usually get from them or most small diners/drive-thrus that cook them up on a flat top for that matter.
Bought a corned beet point
Soaked for about 36 hours to draw out the salt
Put it in the PBC to smoke yesterday while I was doing a leg of lamb for a party
Some side pron of the leg which was wonderful for anyone wondering :biggrin1:
Anyway, let the pastrami rest and put in the fridge overnight and this is what it looked like this morning
Sliced it
Very moist
For the burger I grabbed a tri tip
Cubed
Ground and formed 8oz patties
Got the sweet tater fries going in the meantime
Threw the patties on the griddle and sprinkled on some S&P
Formed a nice crust
Moved the patties up, put the cheese on to melt and let the pastrami warm up slightly
Started assembly with toasted buns
Mayo, mustard
Lettuce, tomato, pickles
Patties, pastrami and onions
Heavenly
But wait, there's more.......The Money Shot
Better than the diner's. Thanks for looking!!
Dessert
