May 28th is National Burger Day, and here at Team Traeger we are posting big, juicy, beautiful burger recipes all month long to get you ready. This recipe for a Grilled Pastrami Burger is one that needs to go on your "Next to Traeger" list. Packed with salty, cheesy deliciousness (we used Traeger's amazing Homemade Pastrami) and topped with Thousand Island dressing and Fresh Sauerkraut, this burger is one for the record books.
Prep Time: 10 minutes
Cook Time: 1 hour
Recommended Pellets: Hickory or Oak
2 pounds ground chuck
1/2 pound thinly sliced pastrami or corned beef, chopped
4 slices Swiss cheese Traeger Prime Rib Rub or Beef Shake
4 hamburger buns
1/2 cup thousand island dressing
1 cup sauerkraut, well drained (optional)
Form the ground chuck into 8 equal balls, and then into patties.
Top four patties with some of the pastrami and a slice of cheese.
Top with the remaining patties, and press the edges to seal in the filling. Reshape the burgers if necessary so they are of an even thickness, but be gentle. An overworked burger is a tough burger.
Just before grilling, season the patties with Traeger Prime Rib Rub or Beef Shake (or your favorite burger seasoning).
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the burgers on the grill grate and smoke for 30 minutes. The edges of your burgers will take on a pink color as the smoke saturates the meat. This is normal, and delicious.
Increase the temperature to 300 and continue to cook until the internal temperature of the burgers reaches 165 degrees F, about 30 minutes. (Put the temperature probe into the burgers from the side, not the top, for an accurate reading.)
To serve, spread the cut sides of the buns with thousand island dressing. Put a burger on the bottom half of each bun, and top with sauerkraut, if desired. Serve immediately.