- 12 ounces Grandma Ida’s Pastrami, sliced
- 2 pounds ground Col Ange’s Big Beef Blend (mix of chuck, sirloin & short rib)
- 8 slices Swiss cheese
- 4 Rye rolls
- 8 Boston lettuce leaves
- 2 tomatoes, thinly sliced
- 1 stick of melted butter
- 1 clove of garlic minced
Colonel Ange’s Burger Sauce (recipe below)
- Stir the garlic into the melted butter and set aside.
- Divide the ground beef into 4 portions and form into 4 tight patties. Sprinkle them all over with salt and pepper.
- Start charcoal grill and wait until the flames die down and the coals glow red with white ash.
- Place a grill topper or griddle on the grate and add enough canola oil to coat the griddle.
- Add the pastrami and cook, turning a few times, until crisp, 7 to 8 minutes. Remove the pastrami and set aside.
- Place the hamburger patties on the grill and sear about 3 minutes. Flip and cook to develop a crust on the second side, 2 minutes.
- Use a spoon to baste the burgers with the garlic butter.
- Top each burger with 2 slices cheese. Close the grill and cook for 30 to 40 seconds, until the cheese has melted, then open the grill lid.
- When the burgers are at the desired point of doneness and the cheese is melted, top each with a pile of crispy pastrami then set the burgers aside.
- Brush the cut sides of the rolls lightly with the garlic butter. Toast the buns directly on the grill over the grill until golden and crisp around the edges, 15 to 20 seconds.
- Assemble each burger by layering the bottom half of each bun with a little sauce, the lettuce, tomatoes and pastrami‐burger patty. Top and more sauce.
Colonel’s Ange’s Burger Sauce
- 1/2 cup mayo
- 1 tbls ketchup
- 1 tsp Weber’s mustard
- 4 slices kosher dill pickle
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Pinch of cayenne pepper
- Combine all ingredients in blender until smooth.