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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
The quintessential pastrami sandwich meets a burger in this juicy, flavorful take on a classic. The beef patties are packed with a blend of pastrami-inspired herbs and spices to add just the right balance of seasoning, plus a touch of sweet from light brown sugar. A tangle of soft, golden caramelized onions sits on top of the burgers, flecked with caraway seeds to mimic the thick slices of rye bread traditionally used for a pastrami sandwich. The crowning touch is a swipe of tangy mustard on each delicate, buttery Sara Lee Artesano Brioche Hamburger Bun. —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors
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Ingredients
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For the onions:
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3 tablespoons
olive oil
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2
yellow or white onions, thinly sliced
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Pinch
of salt
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1 teaspoon
caraway seeds
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—
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For the burgers:
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1 1/4 pounds
lean ground beef
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1 tablespoon
coarse black pepper
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1/2 tablespoon
ground coriander
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1/2 teaspoon
salt
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1/2 teaspoon
mustard powder
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1 teaspoon
paprika
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1/2 teaspoon
garlic powder
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1 teaspoon
light or dark brown sugar
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—
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For assembly:
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4
Sara Lee Artesano Brioche Hamburger Buns
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2 teaspoons
yellow mustard
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Swiss, Gruyere, or other good melting cheese (optional)
Directions
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Make the onions: Heat the olive oil in a large pan over medium heat. Add the sliced onions and pinch of salt and cook, stirring often, for about 25 minutes, or until golden brown. Stir in caraway seeds and cook for a few more minutes, then remove from heat and set aside.
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Make the burgers: Combine the beef and spices in a large bowl and mix gently but thoroughly. Form into four ¾-inch thick patties. Heat a thin layer of olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, add the patties and cook, turning once, until cooked through, about 5 to 7 minutes per side.
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Prepare the buns: Split and lightly toast the burger buns in the oven for 2 to 3 minutes—if you’re adding cheese, do so by placing cheese on the inside of the top half.
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Assemble the burgers: Place a patty on the bottom half of each bun, then top with a thin layer of mustard and divide the onions evenly between all burgers, then place the top half of the bun on and serve.
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