Guy Fieri from Diners, Drive-Ins, and Dives loves a good burger, and so do we! His favorite burger is the Pastrami Burger from a place called Hodad's in San Diego. Mike Hardin , who ran the place until he recently passed away, had a tatoo of Guy on his thigh. I'm not going to do that. But I'm still a fan, and we will go there one day, have this burger and meet his son who's now running the place. In the meantime, it's a good day when pastrami cheeseburgers are happening in my house.
One of the keys to recipes is the amount of mustard you put on the bottom bun of each burger. It's a lot! But when I was serving these up to my son Ryan and his friends, his friend Dusty said, "Mike. I now know what you're superpower is. It's mustard. Nobody else knows the right amount of mustard like you do." So I got that going for me. Which is nice.
Ingredients
Directions
Season burgers like you season steaks. Soy sauce and Montreal Steak Seasoning.
Slice onion thinly and saute in olive oil until nice and browned. Take them out and set aside.
Grill the burger to your satisfaction. I'm a medium well to well done burger guy. Please don't judge. I like the outdoor bbq grill more, but you can use a griddle or cast iron skillet indoors. That's how Hodad's does it.
Just before the burger is done, heat the thinly sliced pastrami. I do this in the cast iron skillet with a tiny bit of oil.
Add cheese to the burger, close the lid, and let it melt for no more than 1 minute.
Start with the bottom half of the bun. Put twice as much mustard as you usually put on a burger. Twice. May be 2 and a half times. Go big.
Put the burger with cheese on the mustard-laden bottom bun. Add enough pastrami to make a decent-sized pastrami sandwich. Not a NY Deli sized pastrami sandwich, but enough to be good by itself.
Add the grilled onions. This is a big burger!
Put a normal sized amount of ketchup on top, place the bun, slice in half if you want, and you are ready to go!
Ingredients
Directions
Season burgers like you season steaks. Soy sauce and Montreal Steak Seasoning.
Slice onion thinly and saute in olive oil until nice and browned. Take them out and set aside.
Grill the burger to your satisfaction. I'm a medium well to well done burger guy. Please don't judge. I like the outdoor bbq grill more, but you can use a griddle or cast iron skillet indoors. That's how Hodad's does it.
Just before the burger is done, heat the thinly sliced pastrami. I do this in the cast iron skillet with a tiny bit of oil.
Add cheese to the burger, close the lid, and let it melt for no more than 1 minute.
Start with the bottom half of the bun. Put twice as much mustard as you usually put on a burger. Twice. May be 2 and a half times. Go big.
Put the burger with cheese on the mustard-laden bottom bun. Add enough pastrami to make a decent-sized pastrami sandwich. Not a NY Deli sized pastrami sandwich, but enough to be good by itself.
Add the grilled onions. This is a big burger!
Put a normal sized amount of ketchup on top, place the bun, slice in half if you want, and you are ready to go!
