Author Topic: Birth of a Pastrami Burger (Read 2843 times)

SuperDave · « **on:** March 21, 2015, 09:13:15 PM »

So, I started the day early, smoking a corned beef round to use as the base to my smoked pastrami burgers.

And first time smoking a hamburger. I smoked at 220 degrees for approx. 45 minutes and then reverse seared on the grill.

Caramelized some onions and mushrooms for a topping.

Now for the layering!

Pastrami:

Smoky Provolone cheese:

And the big finish with the onions & shrooms:

Carp210 · « **Reply #1 on:** March 21, 2015, 10:15:58 PM »

Hey Dave, that looks good.
How tender was that round?

SuperDave · « **Reply #2 on:** March 21, 2015, 10:29:17 PM »

Hey Dave, that looks good.
How tender was that round?

It melted in my mouth like all the rest of it. I took it to 201, and it was tender yet remained sliceable.

Barrel99 · « **Reply #3 on:** March 21, 2015, 10:33:32 PM »

Looks incredibly good Dave. I assumed you corned the beef. How do you compare the round to the brisket in taste and tenderness?

TmanEater · « **Reply #4 on:** March 22, 2015, 02:24:55 AM »

Dave-

That looks super tasty. Mouth watering good!

Durangosmoker · « **Reply #5 on:** April 01, 2015, 06:55:42 PM »

Dave, those give me hunger pains just looking at them! Did you make enough to share with all of us?

DivotMaker · « **Reply #6 on:** April 02, 2015, 08:03:21 PM »

Creative, Dave! Looks great!!

gregbooras · « **Reply #7 on:** April 06, 2015, 02:06:56 PM »

Looks great and I am sure it tasted better.

Greg