Grill & BBQ
Sven's Pastrami Smash Burger with Mustard Mayonnaise
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crispy double smash patties, melted cheddar, warm pastrami, gherkins, caramelized onions and savoury mustard mayonnaise in a toasted brioche bun. This burger brings together a classic smash burger with an American pastrami sandwich. Two thin patties with a bold crust meet melted cheddar, warm pastrami, gherkins, caramelized onions and a creamy mustard mayo. The pastrami is only briefly warmed and stays soft and juicy as a result.
Timing
- Preparation: 25 minutes
- Cooking time: 25 minutes
- Total time: 50 minutes
Estimated nutrition
per piece · Calculated for 4 pieces.
- Energy
- ≈ 1345 kcal
- Protein
- ≈ 87.3 g
- Carbohydrates
- ≈ 44.9 g
- Fat
- ≈ 89.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 8 slices of cheddar · ≈ 160.0 g
- 2 tbsp water or mild beef stock · ≈ 30.0 g
- 2 large onions · ≈ 200.0 g
- 1 tbsp butter · ≈ 13.65 g
- 1 tbsp neutral oil · ≈ 13.65 g
- 1 tsp brown sugar · ≈ 4.0 g
- 1 tsp dark balsamic vinegar · ≈ 5.0 g
- 2 tbsp Dijon mustard · ≈ 30.0 g
- 1 tbsp medium-hot mustard · ≈ 15.0 g
- 1 tsp honey · ≈ 7.0 g
- 1 tsp lemon juice · ≈ 5.0 g
- a little butter for toasting the buns · ≈ 10 g
- 350 g thinly sliced pastrami · ≈ 350 g · Assumed quantity / reference product
- 1 tbsp gherkin brine · ≈ 15 g
- 4 brioche burger buns · ≈ 300 g
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the patties:
- 800 g beef mince with about 20% fat
- salt
- black pepper
- 8 slices of cheddar
- For the pastrami:
- 350 g thinly sliced pastrami
- 2 tbsp water or mild beef stock
- For the caramelized onions:
- 2 large onions
- 1 tbsp butter
- 1 tbsp neutral oil
- 1 tsp brown sugar
- 1 tsp dark balsamic vinegar
- a pinch of salt
- For the mustard mayonnaise:
- 120 g mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp medium-hot mustard
- 1 tbsp gherkin brine
- 1 tsp honey
- 1 tsp lemon juice
- black pepper
- Also:
- 4 brioche burger buns
- 4 to 6 gherkins
- a little butter for toasting the buns
- optional jalapeños
- optional a little coleslaw
Instructions
- Mustard mayonnaise: mix the mayonnaise, Dijon mustard, medium-hot mustard, gherkin brine, honey and lemon juice. Season with black pepper and chill.
- Onions: slice the onions into thin strips. Heat the butter and oil over medium heat. Cook the onions with salt for about 12 to 15 minutes until soft and golden brown. Add the sugar, caramelize briefly and finish with balsamic vinegar.
- Patties: loosely divide the beef mince into 8 balls of about 100 g each. Do not knead or press firmly. Keep chilled until cooking.
- Warm the pastrami: briefly warm the pastrami with water or stock on the grill plate or in a pan. Heat only until warm and soft. Do not fry until crisp or dry.
- Toast the buns: split the brioche buns, lightly butter the cut sides and toast until golden brown.
- Smash the patties: heat the grill plate or pan until very hot. Place the meat balls with space between them. Lay baking paper on top and press very flat. Sear for about 60 to 90 seconds until a bold crust forms. Only now season with salt and pepper.
- Flip: release the patties completely and flip. Place one slice of cheddar on each. Cook for another 30 to 60 seconds. Stack two patties on top of each other.
- Build the burger: spread the bottom bun with mustard mayonnaise. Add gherkins. Place the double smash patty on top. Add warm pastrami and caramelized onions. Use jalapeños or a little coleslaw if you like. Spread the top bun with sauce too and close the burger.
