Pastrami Burgers (Utah Style): Seared & Juicy | Arteflame

Introduction

There is something undeniably magical about the collision of a smoky, charred beef patty and the salty, peppery bite of hot pastrami. It’s the kind of burger that demands to be eaten with two hands, messy and magnificent, transporting you straight to a bustling Salt Lake City diner with every bite. The aroma of onions caramelizing on the plancha alongside rendering deli meat is enough to draw the neighbors over before the buns even hit the grill.

Why This Recipe Works

This isn't just a cheeseburger; it’s a masterclass in texture and savory indulgence. I love this recipe because cooking it on the Arteflame allows the pastrami to crisp up in its own fat on the flat-top while the burgers sear in the center. The signature "fry sauce" cuts through the richness, creating a balanced flavor bomb that feels gourmet yet comforting. It’s the ultimate weekend treat when you crave something substantial.

Pro-Tips for the Griddle

• Keep the meat loose when forming balls; overworking the beef results in a tough patty.
• Don't skip the steam step; if the cheese is slow to melt, a splash of water and a basting cover works wonders.
• Watch your heat zones; keep the pastrami on the cooler edge so it warms without turning into jerky.

Swaps & Subs

If you can't find pastrami, thinly sliced corned beef is a delicious alternative. For a milder flavor profile, swap the American cheese for Provolone or Swiss, which pairs beautifully with the peppery crust of the meat.

Ingredients

The Burgers

• 1 lb Ground Beef (80/20 blend is best for juiciness)
• 1/2 lb Deli-style Pastrami (thinly sliced)
• 4 slices American Cheese (or Swiss for a milder taste)
• 4 Sesame Seed Hamburger Buns
• 1/2 White Onion (shaved or thinly sliced)
• 2 tbsp Unsalted Butter (melted, for buns)
• Salt and freshly ground Black Pepper (to taste)
• Iceberg Lettuce (shredded)
• 1 large Tomato (sliced)

The Utah Fry Sauce

• 1/2 cup Mayonnaise (high quality)
• 1/4 cup Ketchup
• 1/2 tsp Garlic Powder
• 1/2 tsp Worcestershire Sauce
• 1 tbsp Pickle Brine (or relish for texture)
• 1/4 tsp Paprika

Instructions

Step 1: Prep the Sauce and Grill

1. Before heading out to the grill, whisk together the mayonnaise, ketchup, garlic powder, Worcestershire sauce, pickle brine, and paprika in a small bowl.
2. Mix until the color is a consistent salmon-pink. Cover and refrigerate to let the flavors meld while you cook.
3. Fire up your Arteflame grill. Aim for a medium-high heat on the flat top cooktop, ensuring the center grate is hot enough for searing. Wipe the surface with a little oil to season it before cooking.

Step 2: Sear the Pastrami

1. Place the sliced pastrami directly onto the flat-top griddle surface of the Arteflame. You do not need the hottest part of the grill for this; the middle zone of the cooktop is perfect.
2. Toss the meat frequently with your spatula. You want to warm the meat through and render the fat slightly until the edges become crispy and caramelized.
3. Once hot and slightly crisp, pile the pastrami into four distinct mounds on a cooler outer edge of the grill to keep warm while you cook the beef.

Step 3: Smash the Burgers

1. Divide your ground beef into four equal balls (quarter-pound each). Do not pack them too tight; keep the meat loose.
2. Place the beef balls onto the hottest part of the cooktop (near the center) and immediately smash them flat using a heavy spatula or burger press.
3. Season liberally with salt and pepper. Place a small handful of shaved onions directly on top of the raw side of the patties and press them into the meat.
4. Cook for about 2-3 minutes until a deep, dark crust forms on the bottom.

Step 4: Assembly and Serving

1. Flip the patties so the onion side is now searing against the griddle. The onions will caramelize under the beef.
2. Immediately place a slice of American cheese on each patty.
3. Take your warm pastrami mounds and place one on top of each cheese-covered patty. The heat will melt the cheese and bind the meats together.
4. While the cheese melts, brush the cut sides of the buns with butter and toast them on the grill until golden brown.
5. To assemble, spread a generous amount of fry sauce on both the top and bottom buns. Layer lettuce and tomato on the bottom bun, place the double-meat stack on top, and cap it off. Serve immediately.

Tips

Cooking on the Arteflame offers a distinct advantage for this recipe because of the zonal heating. When managing your heat, remember that pastrami is already cured and cooked; you are essentially just heating it up and adding texture. If you place the pastrami too close to the center fire, it can dry out and become like jerky. Keep the deli meat in the medium-heat zone where the fat can render slowly, creating those irresistible crispy edges that contrast with the soft bun.

Furthermore, the secret to an authentic Utah burger lies in the meat-to-fat ratio of your ground beef. Stick to an 80/20 blend. The Arteflame's flat cooktop prevents flare-ups, so the rendering fat cooks in its own juices rather than dripping away, resulting in a patty that is incredibly moist. Finally, do not skip the steam step; if your cheese isn't melting fast enough, squirt a little water near the patty and cover it with a basting dome for 15 seconds to create a gooey finish.

Variations

While the classic Utah Pastrami Burger is a sacred text for purists, the versatility of the Arteflame allows for some incredible culinary riffs on the original. You can easily adjust the flavor profile to suit your palate or dietary preferences without losing the spirit of the dish. Here are a few popular twists to try at your next cookout:

• The Spicy Apollo: Add pickled jalapeños to the topping and mix a teaspoon of sriracha or chipotle powder into your fry sauce for a smoky kick.
• The Breakfast Beast: Fry a sunny-side-up egg on the plancha and place it on top of the pastrami. The runny yolk creates a rich, natural sauce.
• The Swiss Melt: Swap the American cheese for thick slices of Swiss or Provolone and add grilled mushrooms for a deeper, earthier umami flavor.
• The Low-Carb Stack: Skip the bun entirely and serve the pastrami-topped burger over a bed of grilled greens or inside a large lettuce wrap.
• Turkey Pastrami: For a lighter version, use ground turkey for the patty and turkey pastrami, ensuring you use plenty of oil on the grill to keep it moist.

Best pairings

A burger this substantial requires sides that can stand up to the intense flavors of salty cured meat and rich beef. The traditional pairing is, of course, fries—specifically so you have a vehicle for the extra fry sauce you made. However, because you are cooking on an Arteflame, you have the unique opportunity to grill your sides alongside the main course, utilizing the entire surface area of the cooktop for a complete meal.

• Thick-Cut Fries or Tater Tots: Crispy potatoes are non-negotiable. Use the fry sauce for dipping.
• Beer-Battered Onion Rings: The crunch of an onion ring complements the soft texture of the pastrami perfectly.
• Grilled Pickle Spears: Throw whole pickle spears on the grill for a minute to add a warm, smoky acid that cuts through the fat.
• Creamy Milkshakes: A classic vanilla or Oreo milkshake provides a cool, sweet contrast to the hot, salty burger.
• Beverage Choice: An ice-cold Lager or Pilsner works best to cleanse the palate, or a root beer for a non-alcoholic classic diner vibe.

Conclusion

The Utah Pastrami Burger is more than just a regional curiosity; it is a testament to the idea that sometimes, more is definitely better. By using your Arteflame grill, you elevate a standard diner recipe into a gourmet backyard event, achieving a sear and smoke profile that indoor skillets simply cannot replicate. The combination of smashed beef, caramelized onions, and hot pastrami creates a flavor profile that is uniquely satisfying and undeniably addictive.

We hope this recipe inspires you to bring a little bit of Salt Lake City flavor to your next barbecue. It is a messy, hearty, and absolutely delicious meal that your friends and family won't soon forget. So fire up the grill, mix up that fry sauce, and enjoy the ultimate meat-lover's burger. Don't forget to snap a photo of your creation before you dive in—if you can wait that long!