Pastrami Burgers with Muenster

Talk about the ultimate burger for your 4th of July blast:
(serves 4)

1/2 stick (1/4 cup) butter* (or you can use unsalted)
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1/4 cup canola oil
1 sweet onion, thinly sliced
12 oz. good quality pastrami, sliced
2 lbs. ground beef (80-20 blend)
8 slices muenster cheese
1 T. water
4 soft brioche hamburger buns, split
2 kosher dill pickles, thinly sliced
8 Boston lettuce leaves (about 1 small lettuce head)
2 heirloom tomatoes, thinly sliced
Caraway coleslaw (recipe to follow)

Heat the grill to med. heat (or you can use the stove top, if camping, wait until the flames die down, and the coals glow red with white ash). Place the butter and garlic in a large cast-iron skillet and set over med. heat. As the butter melts, the garlic will infuse the butter and become fragrant. Stir well and season with S&P. Transfer garlic butter to a small bowl and set aside to cool. In the same skillet, add enough canola oil to coat, about 2 T. Add onion, and cook over med. heat, stirring, until the onion caramelizes, 10-15 mins. Season with S&P, and cook until soft and brown, about 3 more mins. Transfer to a plate and set aside. Raise the heat to med. high. Add 2 more T. oil to skillet to coat. Add the pastrami and cook, turning a few times, until crisp, 7-8 mins. Remove and set aside leaving any accumulated juices in the skillet. Divide the beef into 4 portions and form into 4 tight balls. Sprinkle them all over with S&P. Place in skillet and sear on all sides, 30-40 secs., then use a strong flat metal spatula to flatten them. continue to press with the spatula and cook until the burgers develop a crust on the bottom, about 2&1/2 mins. Flip and cook to develop a crust on second side, 1 min. Use a spoon to baste the burger with the juices in the pan. Top each with 2 slices of cheese. Pour 1 T. water into the skillet and cover with a lid, foil or another pan to seal in the steam to help melt the cheese. Leave covered 30-40 secs. or until melted, and remove lid. When the burgers are at the desired point of doneness, top each with a pile of pastrami, then set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast buns on grill or under broiler until golden and crisp around the edges, 15-20 secs. Flip and lightly toast the outside, another 15 secs. Assemble the burgers by layering the bottom half of each bun with pickle slices and caramelized onion, then a pastrami burger patty. Top each with lettuce, tomatoes and the top half of the bun. Serve with caraway coleslaw.

Caraway Coleslaw:
(serves 4-6)

1/2 cup light* mayo.
1/2 cup sour cream or plain Greek yogurt*
1 t. Dijon mustard
3 T. cider vinegar
2 t. caraway seeds
1 T. mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

In a large bowl, whisk the mayo, sour cream, mustard and vinegar. In a dry skillet over med. heat, toast the caraway and mustard seeds until fragrant, 2-3 mins. Add to the dressing, season with S&P, and stir well. Add the cabbages, onion, and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the veggies. Cover and set aside at least 10-15 mins. or refrigerate up to 2 days.

Editor's Note: I have been listening to patriotic music on the TV while writing this. I am PROUD to be an American, cry every time I hear the National Anthem, the I thank God for the Freedom we have living in this dear country!! America is indeed Beautiful.

 Happy 4th of July everyone!! Be safe and have FUN today.

Love,

MM