Beef Pastrami Burgers On Wick
Beef Pastrami Burgers On Wick
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  • 1/4 cup cold water
  • 2 teaspoons cornstarch
  • 6 Kaiser rolls
  • 2 teaspoons caraway seeds
  • 2 teaspoons coarse sea salt or rock salt

To make the Wick rolls, preheat oven to 350°F. Make a cornstarch slurry and brush rolls. Sprinkle with caraway seeds and salt, and bake 3 minutes to set seasonings in place.

Season meat with Worcestershire and Kosher salt and form 6 thick patties that are thinner at the center and thicker at the edges for even cooking.

Combine pastrami spice mix in a shallow dish and roll the edges and 1 side of each patty in the mixture.

Heat a large, cast-iron skillet or griddle over medium-high heat. Add a little vegetable oil to the pan and cook burgers seasoned-side down for 3 minutes then turn and cook 4 minutes more.

Whisk up slaw dressing and toss with cabbage and carrots. Stir up sauces.

Build burgers: on the bun bottoms, smear some thousand island dressing then top with slaw, pastrami patty, some mustard sauce, horseradish (if desired) and set bun tops in place.

Kummelweck rolls are Kaiser-style rolls with equal amounts of caraway seed and coarse salt on top. They’re not common if you’re not from Buffalo where Beef on a ‘Weck’ or ‘Wick’ is a local specialty. Here’s how to make them from plain Kaiser rolls.

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