Jamie’s Favorite Burger

Ingredients

• 1 largeonion, sliced into 1.3cm-thick rounds
• al gustoextra-virgin olive oil
• 794 gground chuck (at least 20% fat)
• al gustocoarse sea salt or kosher salt
• al gustofreshly cracked black pepper
• 8 slicespastrami
• 4hamburger buns (or 8 large slices of challah, or large lettuce leaves for wraps)
• al gustogarnishes: avocado slices, sliced tomatoes, ketchup, mustard, mayonnaise and pickles

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium.

2. 2

   Grill the toppings

   Brush the onion rounds with extra-virgin olive oil and grill them until dark brown on both sides. Add the pastrami and cook until crisp, turning it often so it does not burn.

3. 3

   Shape the patties

   Divide the meat into 4 equal portions. Shape each loosely into a patty about 11.5cm wide and 3.8cm thick, then press a shallow indentation into the centre with your thumb. Season the patties with extra-virgin olive oil, salt and pepper.

4. 4

   Grill the burgers

   Grill the patties for about 5–7 minutes on each side for medium-rare. While they cook, brush the buns or challah with extra-virgin olive oil and toast them lightly on the grill.

5. 5

   Assemble the burgers

   Put a burger on each bun half or lettuce leaf. Top with pastrami, a pile of onions, avocado, tomato, ketchup and mustard.

6. 6

   Switch to broiling

   If it is raining, preheat the grill’s alternative cooking method: set the broiler to low.

7. 7

   Broil the toppings

   Broil the onion rounds for about 3–5 minutes, stirring frequently until browned. Add the pastrami and cook for a further 5 minutes.

8. 8

   Broil the patties

   Broil the patties for 3 minutes on each side for medium-rare.

What is a pastrami burger?

A pastrami burger pairs a beef patty with seasoned, cured pastrami, a combination associated with American diner and deli food. This version layers in charred onion and avocado for a hearty burger with both smoky and fresh flavours.

Chuck with at least 20% fat helps the patties stay juicy, while the crisped pastrami adds a savoury, chewy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 51g protein, 39g carbs, 55g fat.

The beef and pastrami provide most of the protein and fat, while the bun contributes much of the carbohydrate. Avocado adds further fat, and the pastrami, salt and condiments can contribute a substantial share of the sodium; balance the plate with salad or other vegetables.

Choosing the beef

Ground chuck: Its fat content helps keep the burgers moist on a hot grill. Handle it gently when shaping so the patties stay tender rather than dense.

Pastrami: Grill or broil the slices until crisp at the edges, turning frequently. They can brown quickly, so keep an eye on them.

Getting the onions right

Thick rounds: Slicing the onion about 1.3cm thick helps it hold together as it cooks. Brush the slices with oil and turn them until both sides are dark brown.

Broiler option: Stir the onions frequently while broiling so they brown without scorching. Add the pastrami only after the onions have had their initial 3–5 minutes.

Shaping and cooking the patties

Gentle shaping: Form four loose patties, about 11.5cm across and 3.8cm thick. Press a shallow hollow into the centre to help the surface stay more even as the meat cooks.

Doneness: The recipe gives about 5–7 minutes per side on the grill or 3 minutes per side under a low broiler for medium-rare. Cooking times vary with equipment and patty thickness, so check the centre if you need to confirm doneness.

Toasting the bread

Buns or challah: Brush the cut sides lightly with oil and toast them on the grill while the burgers cook. Watch closely; bread can go from lightly toasted to burnt quickly.

Lettuce wraps: Use large leaves in place of the bread and assemble just before serving to keep them crisp.

Building the burger

Layering: Start with the patty, then add pastrami and a generous pile of onion. Finish with avocado, tomato and the condiments you like.

Serving: Serve straight away, while the patties are hot and the pastrami is crisp. Pickles add a sharp counterpoint to the rich beef and avocado.

What to serve alongside

A crisp green salad or a simple slaw makes a fresh contrast to the rich burger. For a more classic meal, serve with chips or roasted potatoes.

Recipe notes & tips

• Keep the patties loosely shaped so they do not become dense.
• Turn the pastrami often because the thin slices can burn quickly.
• Leave the onion rounds thick enough to turn easily on the grill.
• Toast the buns briefly and watch them closely.
• Set out the condiments before grilling so the burgers can be served hot.

Variations

• Use challah: Swap the buns for 8 large slices of challah and toast them lightly.
• Make lettuce wraps: Replace the bread with large lettuce leaves.
• Add pickles: Layer sliced pickles over the pastrami for a tangy bite.
• Change the condiments: Add mayonnaise alongside the ketchup and mustard.
• Serve extra tomato: Add another slice of tomato for a fresher, juicier topping.

Common mistakes to avoid

• Packing the patties tightly: Shape the meat gently so the burgers stay tender.
• Skipping the centre indent: Press a shallow hollow into each patty to help it cook more evenly.
• Leaving pastrami unattended: Turn it often and remove it once crisp to prevent burning.
• Overcooking the onions: Turn or stir them regularly and take them off once browned.
• Toasting buns too long: Keep them over the heat only until lightly toasted.

How to store

Refrigerate leftover cooked patties, pastrami and onions in an airtight container for up to 3 days. Store buns and fresh garnishes separately; reheat the meat and onions in a pan or microwave until hot, then assemble.

Frequently asked questions