Beef Burger on Rye

Richard Blais' Blais Burger

  • 1 pound Ground Beef 75/25
  • 1/2 pound Pastrami (chopped finely)
  • 1 Garlic clove
  • 1 sprig Thyme
  • 4 tablespoons Butter (divided)
  • 5 slices Swiss Cheese
  • 1/4 cup Ketchup
  • 1/3 cup Mayonnaise
  • 1/4 cup Sweet Pickles (finely chopped)
  • 10 slices Rye Bread (1/2-inch thick)
  • 1/2 cup Caramelized Onions
  • 1/2 cup Sauerkraut
  • Olive Oil
  • Salt and Pepper
step-by-step directions
step-by-step directions
  • Place two non-stick pans over medium-high heat.
  • Combine the two meats together to form patties large enough to fit the rye bread. Season with salt and pepper.
  • Add 1 to 2 tablespoons of olive oil to one pan and add the patties (working in batches so as not to overcrowd the pan). Sear on one side until deep brown, about 3 to 4 minutes. Flip and continue cooking 3 to 4 minutes or until desired doneness. In the last 2 minutes of cooking, add 2 tablespoons of butter, the garlic and thyme. Once the butter is melted, baste the burgers with the oil/butter mixture. Add the cheese, cover with a lid and let cook for 30 seconds, or until melted. Remove patties and set aside.
  • In the other pan, add 2 tablespoons of butter and toast the bread on both sides until lightly golden brown. Mix together the mayonnaise, ketchup and pickles. Season to taste. Combine the sauerkraut and caramelized onions.
  • Begin assembling the burgers. Smear each piece of bread with the ketchup/mayo and then put a burger on the bread. Top with the caramelized onions and sauerkraut. Top with the other piece of bread and squish down. Enjoy.
Similar categories: Dinner Courses & Meals

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Richard Blais' Blais Burger

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