Beef Burger on Rye
Richard Blais' Blais Burger
- 1 pound ground beef
- 1/2 pound pastrami (finely chopped)
- 1 clove garlic
- 1 sprig thyme
- 4 tablespoons butter (divided)
- 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
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 5 slices swiss cheese
- Place two non-stick pans over medium-high heat.
- In a medium bowl, add the ground beef and pastrami and mix to combine. Form the meat into 5 patties. Season with Kosher salt and freshly ground black pepper.
- In a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Sear on one side or until deep brown, about 3-4 minutes. Flip and continue cooking 3-4 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.
- In a medium bowl, add the mayonnaise, ketchup and pickles and mix to combine. Season with Kosher salt and freshly ground black pepper to taste.
- In a medium bowl add the caramelized onions and sauerkraut and mix to combine.
- To Assemble: 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 press together.