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From @Mythical Kitchen

Handsome-Nice-Jewish-Boy Burger

30 min · Serves 4 · 820 kcal

30 mintotal
10 minhands on
11steps
4servings

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Ingredients

For the Russian dressing

  • 120 g mayonnaise (about 1/2 cup)
  • 30 g ketchup (about 2 tbsp)
  • 15 g prepared horseradish (about 1 tbsp)
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

For the coleslaw

  • 1/2 head green cabbage, finely shredded
  • 1/2 small red onion, finely diced
  • 60 g mayonnaise (about 1/4 cup)
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the burgers

  • 680 g beef brisket, ground (about 1 1/2 lb)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 onion rolls
  • 225 g pastrami, sliced (about 8 oz)
  • 8 slices sharp white cheddar cheese

Method

For the Russian dressing

  1. Mix the mayonnaise, ketchup, horseradish, paprika, and garlic powder in a small bowl until smooth.

For the coleslaw

  1. Toss the shredded cabbage and diced red onion together in a large bowl.

  2. Stir in the mayonnaise, cider vinegar, sugar, salt, and black pepper until the cabbage is evenly coated.

For the burgers

  1. Divide the ground brisket into 4 equal portions and shape each into a thin, wide patty.

  2. Season both sides of the patties generously with salt and black pepper.

  3. Heat a large cast-iron skillet or griddle over high heat until smoking hot.

  4. Sear the patties until a deep brown crust forms, 2–3 minutes per side.

  5. Top each patty with a slice of sharp white cheddar during the last minute of cooking so it melts.

  6. Warm the sliced pastrami in the pan alongside the burgers until heated through, about 1 minute.

  7. Spread the Russian dressing onto the top and bottom of each onion roll.

  8. Layer the bottom bun with the cheesy burger patty, warm pastrami, a spoonful of coleslaw, and the top bun.

  9. The brisket patty should be pressed thin to maximize the browned crust from the skillet.

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