I had the 6 weeks where my Kitchen was under renovation to look at my copy of the new cookbook Wicked Good Burgers and drool over the recipes and wonder which ones I'd do first. This was my second burger from the book and I made the companion recipe for Russian dressing. This burger is like a second cousin to the Reuben. There is a version of the Reuben made with pastrami instead of corned beef called the Rachel. So this burger is essentailly a Rachel sandwich with a hamburger patty added to the mix. My wife was busy until 8:00 tonight so it was a late supper, but it gave me the opportunity to try out the new lights in the grill gazebo for the first time. Onto the pictures:
The first step was to make the Russian Dressing. It used: sour cream, relish, horseradish, salt, mayo, hot sauce, Worcestershire sauce, ketchup & sugar.
The finished Russian dressing.
The ground beef source was a chuck steak.
The steak was cut into approximately 1" strips and then was frozen for 45 minutes before being ground.
Time to grind the meat . The meat has been in the freezer for 45 minutes and the mixer has been fitted with the grinding attachment.
I needed to grind about 1 1/2 pounds of chuck steak to get my ground beef.
I used my Kitchen scale to insure I got 4 uniform sized patties.
The grill has been pre-heated and stabilized at 500 degrees and I am starting off cooking the first few items on the half-moon grill grate Here the rye bread is being toasted on each side.
The bread is quickly toasted in no time.
The sun was going down as I was starting and I got a great practice run done in the dark using the new grill gazebo lights.
The pastrami gets grilled next.
Next up was the sauerkraut which was grilled for 2 minutes.
The half moon cast iron grill grate has been removed and the burgers are grilling at 500 degrees on the cast iron grill grate.
The burgers are cooked for 2 minutes on the first side and one minute on the second side.
Some assembly required.
The first step is to brush all of the toasted rye bread slices on one side with Russian dressing.
The hamburger patty goes on next.
The grilled pastrami goes on next.
The grilled sauerkraut goes over the grilled pastrami.
Lastly comes the Swiss cheese slices. Next the top slice of bread goes on and the sandwiches go briefly into a 300 degree oven to melt the cheese.
After the sandwiches spent a few minutes in a 300 degree oven, it is time to eat.
These burgers had some great flavors going on. The fresh ground meat had a deep rich grilled flavor, grilling the pastrami brought out it' flavors and the homemade Russian dressing was surprisingly spicy and flavorful.