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
- 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.