bbqgeekess
Babbling Farker
- Joined
- Jul 6, 2013
- Location
- Oklahoma
I'm participating in my first Throwdown! This is exciting!
I have a lot of leftover home cured & smoked pastrami and I've always loved pastrami on a burger--introduced to me back in 1996 at Jasper's out in Rancho Cordova, CA ( http://www.jaspershamburgers.com/menu/ ).
So I decided to try something different and incorporate chopped up pastrami into the freshly ground beef. Hence the "implosion": juicy tender slices of pastrami laying on top of the burger implode through the cheese into the burger, leaving pastrami shrapnel within.
Here is a bite shot revealing the pastrami fragments within the patties:
Cooking process:
Sliced up some pastrami and chopped it (tendon from the clod was separated and tossed) :
Bits were incorporated into freshly ground beef and made into patties :
Rubbed them down with my go to rub--equal portions of salt, pepper, garlic powder & paprika:
Fired up the GMG Davy Crockett to 180F and smoked the burgers for 30 minutes:
Got the Hasty Bake Fired up :
Now to wait.. hrm time for a beverage:
Sliced up some pastrami and did a quick braise/steam with a couple tablespoons of water:
After 30 minutes in the Davy Crockett (smoking at 180F) :
Threw them on the Hasty Bake and started grilling :
Topped each burger with Swiss cheese and threw on the buns :
Brought in the finished burgers and buns:
Then I assembled them, from bottom to top: bottom bun, mayo, mustard, burger, Swiss cheese, 2 layers pastrami, burger, Swiss cheese, 2 layers pastrami, onion, tomato, lettuce, mustard, mayo, top bun.
Served with homemade skin on kettle potato chips, seasoned with the same rub I used on the burgers; along with some sliced dill pickles.
Thank you for reading
I have a lot of leftover home cured & smoked pastrami and I've always loved pastrami on a burger--introduced to me back in 1996 at Jasper's out in Rancho Cordova, CA ( http://www.jaspershamburgers.com/menu/ ).
So I decided to try something different and incorporate chopped up pastrami into the freshly ground beef. Hence the "implosion": juicy tender slices of pastrami laying on top of the burger implode through the cheese into the burger, leaving pastrami shrapnel within.
Here is a bite shot revealing the pastrami fragments within the patties:
Cooking process:
Sliced up some pastrami and chopped it (tendon from the clod was separated and tossed) :
Bits were incorporated into freshly ground beef and made into patties :
Rubbed them down with my go to rub--equal portions of salt, pepper, garlic powder & paprika:
Fired up the GMG Davy Crockett to 180F and smoked the burgers for 30 minutes:
Got the Hasty Bake Fired up :
Now to wait.. hrm time for a beverage:
Sliced up some pastrami and did a quick braise/steam with a couple tablespoons of water:
After 30 minutes in the Davy Crockett (smoking at 180F) :
Threw them on the Hasty Bake and started grilling :
Topped each burger with Swiss cheese and threw on the buns :
Brought in the finished burgers and buns:
Then I assembled them, from bottom to top: bottom bun, mayo, mustard, burger, Swiss cheese, 2 layers pastrami, burger, Swiss cheese, 2 layers pastrami, onion, tomato, lettuce, mustard, mayo, top bun.
Served with homemade skin on kettle potato chips, seasoned with the same rub I used on the burgers; along with some sliced dill pickles.
Thank you for reading
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