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Pastrami Burgers

User Rating 4.5 Star Rating (2 Reviews)


Despite what you might think, this is a classic hamburger. Legend has it that this burger was invented in Utah. I guess they know their burgers!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 4 1/4-pound burgers


  • 1 pound ground beef
  • 1/2 pound sliced pastrami
  • 4 tablespoons Russian dressing
  • 4 slices Swiss cheese
  • 1 clove garlic, minced
  • salt and pepper to taste


Combine ground beef, garlic, salt and pepper. Form into four patties. Grill until almost done. Place 1/4 of the pastrami on each patty and top with cheese. Allow cheese to melt. Serve on kaiser rolls with 1 tablespoon of Russian dressing.

User Reviews

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 5 out of 5
, Member jbbishop

The City Weekly article titled ""Greeks Bearing Burgers"" recounts the history of the Pastrami Burger with origins largely in Salt Lake City, Utah’s “city on a hill where all burgers come with pastrami.” The story begins with Jim Katsanevas, the eldest of the Katsanevas family, who, with other Greeks of his generation, went looking for work in the Golden State after World War II. Katsanevas slung burgers before opening up his own place, named Minos after a legendary king of Crete said to be the son of Zeus and Europa. Jim’s sister Rula, with her husband John Katzourakis, followed him to California and joined him running Minos. Mike Katsanevas said his father Jim christened his California restaurant’s pastrami on burger creation the Zorba Burger. Rula and John Katzourakis took the burger with them when they moved back to Utah and opened the first Crown Burger with brother Nick Katsanevas in 1978. Carl's Jr.'s Pastrami Burger is a very poor imitation. At Crown Burger they serve ""Fry Sauce,"" a regional condiment introduced by the Utah fast food chain Arctic Circle in 1948. This ""Fry Sauce,"" basically an equal mixture of mayonnaise and ketchup is the special sauce they use on the Crown Burger and it's similar to Russian or Thousand Island dressing. The beef patty is charbroiled over an open flame and topped with cheese, a mound of freshly sliced pastrami along with finely shredded lettuce and (I believe) a little onion on a grilled sesame seed bun. Once source says there's a slice of tomato on it but I can't recall. When I make them at home I don't use tomato. But because they are so stacked sometimes I wrap them in paper like at the restaurant so they are neat to eat!

6 out of 6 people found this helpful.

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