WEEKDAYS 1e|12c|p

Richard Blais' Blais Burger

Richard Blais
Servings: 5
1 to 30 min
Part 1 of 2

Beef Burger on Rye

  • Ingredients
  • step-by-step directions
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.
Similar categories: Dinner Courses & Meals
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