Michael Symon’s Pastrami and Swiss Stuffed Burger
Kosher salt and Freshly ground black pepper
1 1/2 pounds ground beef, formed into 8 equal balls
1/2 pound Chopped pastrami
1 c shredded swiss cheese
Your favorite mustard, to serve
4 Soft potato rolls, toasted to serve
1/4 c Braggs apple cider vinegar
1/4 c sugar
2TBertmans stadium mustard
3 Tbl. poppy seeds
1/2 c olive oil
1/2 pound green cabbage, thick chiffonade (1/4 head or 3c)
1/2 pound red cabbage, thick chiffonade (1/4 head or 3c)
1 small red onion, julienned then soaked in ice water, drained (1/2 c)
1/2 c roughly torn or chopped cilantro leaves
For the coleslaw: Whisk together the cider vinegar, sugar, mayonnaise, mustard and poppyseeds. Slowly drizzle in the olive oil, whisking to combine then season well with salt and pepper. Mix in the next 4 ingredients. Taste and re season with salt and pepper. Refrigerate until ready to serve.
Burger: Heat a charcoal grill with a hot and a cool side by building the coals on one side only.
Flatten all 8 balls of beef into thin patties between 2 sheets of wax paper.
Mix together the chopped pastrami and cheese.
To 4 patties add the pastrami and swiss mixture to the center then top with the remaining patties and seal the edges.
Season both sides with salt and pepper and drizzle with olive oil. Place on the grill to char on both sides and cook to desired temperature.
Spread the toasted potato rolls with your favorite mustard then add a burger to each.
Serve with coleslaw.