Ultimate Utah Pastrami Burgers on the Arteflame

Introduction

A Salt Lake City classic, these Utah pastrami burgers blend juicy grilled beef patties, savory pastrami, molten Swiss cheese, and tangy spicy mustard all cooked to perfection on the versatile Arteflame grill. Using intense center heat for a perfect sear followed by gentle griddle cooking ensures each burger is bursting with flavor, locked-in juices, and impressive grilled appeal.

Ingredients

• 2 lbs ground beef (80/20 for max juiciness)
• 8 oz sliced pastrami
• 4 slices Swiss cheese
• 4 brioche buns, buttered
• 4 tsp spicy brown mustard
• Salt and freshly cracked black pepper
• 2 tbsp butter (for griddle)
• Pickles (optional)
• Lettuce and tomato slices (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three napkins on the grill and drizzle them with vegetable oil.
2. Stack firewood over the napkins and light the paper.
3. Let the fire burn for about 20 minutes until the center grill grate reaches 1,000°F and the outer cooktop is hot.

Step 2: Prep the Beef Patties

1. Form ground beef into 4 equal patties, about 1/3 lb each.
2. Season both sides with salt and pepper, then let them rest at room temperature while the grill heats.

Step 3: Sear Burgers on the Center Grate

1. Sear each beef patty on the center Arteflame grill grate for 1.5 minutes per side to form a deep crust and lock in juices.
2. Once seared, move them to the inner ring of the flat cooktop griddle to finish cooking.

Step 4: Grill Pastrami and Toast Buns

1. Spread some butter over the flat cooktop area near the center.
2. Lay out sliced pastrami and cook until heated and slightly crispy at the edges, about 2-3 minutes.
3. Place the buttered brioche buns face down on the flat top and toast until golden.

Step 5: Finish burgers with Swiss Cheese

1. Place a slice of Swiss cheese on each patty and cook until it begins to melt.
2. Remove the patties when the internal temperature is 15°F below your target (remove at 140°F for medium, finish rising to 155°F off the grill).

Step 6: Assemble the Pastrami Burgers

1. On each bottom bun, smear 1 tsp spicy brown mustard.
2. Add the cheesy beef patty, top with a generous stack of grilled pastrami.
3. Optional: Add tomato, lettuce, and pickles for crunch.
4. Cap with the toasted top bun and serve hot.

Tips

• Use an instant-read thermometer to check meat temperature accurately.
• Keep the center of the grill hot for searing and use the outer cooktop zones to control final doneness without burning.
• Use butter instead of oil on the Arteflame griddle for enhanced flavor and richness throughout the cook.
• Serve immediately after grilling to preserve optimal texture and juiciness.

Variations

1. Spicy Utah Pastrami Burger: Add pickled jalapeños and swap spicy mustard with chipotle mayo for some heat.
2. BBQ Pastrami Burger: Replace mustard with smoky BBQ sauce and add cheddar instead of Swiss.
3. Mushroom Swiss Pastrami Burger: Grill mushrooms with butter and thyme on the flat top and add to your burger for extra umami.
4. Classic Deli Pastrami Burger: Use rye buns and add sauerkraut with a smear of Russian dressing for deli flair.
5. Pastrami Bleu Burger: Crumble blue cheese on top instead of Swiss and top with caramelized onions grilled on the cooktop.

Conclusion

Salt Lake City's unique contribution to burger culture deserves a proper grilling method. The Arteflame brings each element to life with precise heat zones, allowing for seared perfection and juicy, mouthwatering bites every time. Whether you're recreating Utah nostalgia or discovering this regional favorite for the first time, you’ll find this pastrami burger an unforgettable feast.

Best Pairings

• Sweet potato fries grilled on the flat top
• Grilled corn on the cob with chili-lime butter
• Crisp coleslaw with apple cider vinaigrette
• Root beer or a hoppy IPA
• Pickle spear or pepperoncini garnish