Entree: United States – Utah – Utah Pastrami Burger

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 beef patties, approx. 6 oz (170 g) each (about 1.5 lb (680 g) total ground beef formed into patties)
- 8 oz (225 g) sliced pastrami, thinly sliced (about 2 oz (55 g) per burger)
- 4 slices Swiss cheese, approx. 0.75 oz (21 g) each
- 4 burger buns (sesame or soft potato-style)
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 4 leaves iceberg or romaine lettuce
- 1 medium tomato, 1/4-inch (6 mm) slices
- 1 small red onion, 8 thin rings
- 8 dill pickle slices
- Kosher salt, 1 tsp (5 g), divided
- Freshly ground black pepper, 1/2 tsp (1 g), divided
- 1 tsp (5 ml) garlic powder (optional)
- 1 tbsp (15 ml) neutral oil (canola or vegetable) for skillet

Fry sauce:
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) sweet pickle relish
- 1 tsp (5 ml) apple cider vinegar
- 1/2 tsp (2.5 ml) smoked paprika or regular paprika
- Pinch of kosher salt

Oven fries (side):
- 2 lb (900 g) russet potatoes, scrubbed
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) paprika or smoked paprika
- Optional: 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 4 beef patties, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total ground beef formed into patties)
- 8 oz (225 g) sliced pastrami, thinly sliced (about 2 oz / 55 g per burger)
- 4 slices Swiss cheese, approx. 0.75 oz (21 g) each
- 4 burger buns (sesame or soft potato-style)
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 4 leaves iceberg or romaine lettuce
- 1 medium tomato, 1/4-inch (6 mm) slices
- 1 small red onion, 8 thin rings
- 8 dill pickle slices
- Kosher salt, 1 tsp (5 g), divided
- Freshly ground black pepper, 1/2 tsp (1 g), divided
- 1 tsp (5 ml) garlic powder (optional)
- 1 tbsp (15 ml) neutral oil (canola or vegetable) for skillet

Fry sauce:
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) sweet pickle relish
- 1 tsp (5 ml) apple cider vinegar
- 1/2 tsp (2.5 ml) smoked paprika or regular paprika
- Pinch of kosher salt

Oven fries (side):
- 2 lb (900 g) russet potatoes, scrubbed
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) paprika or smoked paprika
- Optional: 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A hearty Utah-style burger topped with a thin layer of pastrami and melted Swiss, served with house fry sauce and crispy oven fries for a complete main-course meal. Bold, savory, and distinctly regional in its use of pastrami and fry sauce.

Regional Notes:
This Utah variation layers hot sliced pastrami directly on the beef patty and finishes with melted Swiss (or American) cheese, then serves the burger with fry sauce—a mayonnaise-and-ketchup based condiment ubiquitous in Utah. Unlike a plain pastrami sandwich, this dish combines classic burger techniques with deli-style pastrami for a cross-over regional entree.

1. Make the fry sauce: In a small bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) ketchup, 2 tbsp (30 ml) sweet pickle relish, 1 tsp (5 ml) apple cider vinegar, and 1/2 tsp (2.5 ml) smoked paprika; season with a pinch of kosher salt. Refrigerate until serving.
2. Prepare oven fries: Preheat oven to 425°F (220°C). Cut 2 lb (900 g) russet potatoes into 1/3–1/2-inch (8–12 mm) sticks; pat dry with paper towels. Toss in a large bowl with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp (1 g) paprika. Spread in a single layer on a baking sheet lined with parchment. Bake 25–35 minutes, flipping once, until golden and crisp. Keep warm; garnish with 2 tbsp (8 g) chopped parsley if using.
3. Season patties: Lightly pat the 4 beef patties dry and season both sides with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1 tsp (5 ml) garlic powder (optional). Press a shallow dimple in the center of each patty to promote even cooking.
4. Toast buns: Spread softened butter on cut sides of 4 buns. When burgers are nearly done, toast buns face down in a skillet or in the oven until lightly golden, about 1–2 minutes; set aside.
5. Cook patties and heat pastrami: Heat 1 tbsp (15 ml) neutral oil in a large cast-iron skillet or heavy frying pan over medium-high heat until shimmering. Add patties and cook 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place 2 oz (55 g) sliced pastrami atop each patty, then place 1 slice Swiss cheese over the pastrami. Cover the skillet tightly for 30–60 seconds to melt cheese and warm pastrami through.
6. Assemble burgers: On the bottom bun, place a leaf of lettuce, then the tomato slice and a couple of red onion rings. Place the hot pastrami-topped patty on top, then add 2 pickle slices and a generous spoonful (about 1–2 tbsp (15–30 ml)) of fry sauce on the bun top or directly on the pickles as preferred. Close the burger.
7. Plate and serve: Serve each Utah Pastrami Burger with a portion of oven fries and extra fry sauce on the side for dipping. Offer additional pickles and sliced onions at the table.
8. Storage and reheating: Refrigerate leftover pastrami and patties separately up to 3 days. Reheat patties gently in a skillet covered to preserve juiciness; reheat pastrami quickly in stove or microwave and reassemble with fresh buns and fry sauce.

Short Description:
A hearty Utah-style burger topped with a thin layer of pastrami and melted Swiss, served with house fry sauce and crispy oven fries for a complete main-course meal. Bold, savory, and distinctly regional in its use of pastrami and fry sauce.

Regional Notes:
This Utah variation layers hot sliced pastrami directly on the beef patty and finishes with melted Swiss (or American) cheese, then serves the burger with fry sauce—a mayonnaise-and-ketchup based condiment ubiquitous in Utah. Unlike a plain pastrami sandwich, this dish combines classic burger techniques with deli-style pastrami for a cross-over regional entree.

1. Make the fry sauce: In a small bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) ketchup, 2 tbsp (30 ml) sweet pickle relish, 1 tsp (5 ml) apple cider vinegar, and 1/2 tsp (2.5 ml) smoked paprika; season with a pinch of kosher salt. Refrigerate until serving.
2. Prepare oven fries: Preheat oven to 425°F (220°C). Cut 2 lb (900 g) russet potatoes into 1/3–1/2-inch (8–12 mm) sticks; pat dry with paper towels. Toss in a large bowl with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp (1 g) paprika. Spread in a single layer on a baking sheet lined with parchment. Bake 25–35 minutes, flipping once, until golden and crisp. Keep warm; garnish with 2 tbsp (8 g) chopped parsley if using.
3. Season patties: Lightly pat the 4 beef patties dry and season both sides with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1 tsp (5 ml) garlic powder (optional). Press a shallow dimple in the center of each patty to promote even cooking.
4. Toast buns: Spread softened butter on cut sides of 4 buns. When burgers are nearly done, toast buns face down in a skillet or in the oven until lightly golden, about 1–2 minutes; set aside.
5. Cook patties and heat pastrami: Heat 1 tbsp (15 ml) neutral oil in a large cast-iron skillet or heavy frying pan over medium-high heat until shimmering. Add patties and cook 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place 2 oz (55 g) sliced pastrami atop each patty, then place 1 slice Swiss cheese over the pastrami. Cover the skillet tightly for 30–60 seconds to melt cheese and warm pastrami through.
6. Assemble burgers: On the bottom bun, place a leaf of lettuce, then the tomato slice and a couple of red onion rings. Place the hot pastrami-topped patty on top, then add 2 pickle slices and a generous spoonful (about 1–2 tbsp / 15–30 ml) of fry sauce on the bun top or directly on the pickles as preferred. Close the burger.
7. Plate and serve: Serve each Utah Pastrami Burger with a portion of oven fries and extra fry sauce on the side for dipping. Offer additional pickles and sliced onions at the table.
8. Storage and reheating: Refrigerate leftover pastrami and patties separately up to 3 days. Reheat patties gently in a skillet covered to preserve juiciness; reheat pastrami quickly in stove or microwave and reassemble with fresh buns and fry sauce.