Grilled Pastrami Burger

Traeger Kitchen


Grilled Pastrami Burger

Prep Time

15 Minutes

Cook Time

1 Hours

Effort

Pellets

Maple

Smothered in cheese and rib rub, this grilled Reuben sandwich lets you pork out on pig Traeger style. We have a recipe for homemade Pastrami, if you're super ambitious this recipe will give you double bragging rights.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Pound ground chuck, 80% lean

  • 4 Slices Swiss cheese

  • 1/2 Pound Sliced Pastrami or Corned Beef, Chopped

  • 1 As Needed Traeger Prime Rib Rub

  • 1

  • 4 Whole hamburger buns

  • 1/2 Cup Thousand Island Dressing

  • 1 Cup Sauerkraut

Steps

  • 1

    Form the ground chuck into 8 equal balls, and then into patties. 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.
    Ingredients
    • 2 Pound ground chuck, 80% lean

    • 4 Slices Swiss cheese

    • 1/2 Pound Sliced Pastrami or Corned Beef, Chopped

  • 2

    Just before grilling, season the patties with Traeger Prime Rib Rub.
    Ingredients
    • 1 As Needed Traeger Prime Rib Rub

    • 1

  • 3

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill180 ˚F
  • 4

    Arrange the burgers on the grill grate and smoke for 30 minutes.
    Grill Icon
    Grill180 ˚F
  • 5

    ncrease the temperature to 300℉ and continue to cook until the internal temperature of the burgers reaches 165℉, about 30 minutes. (Put the temperature probe into the burgers from the side, not the top, for an accurate reading.)
    Grill Icon
    Grill300 ˚F
    Probe Icon
    Probe165 ˚F
  • 6

    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.
    Ingredients
    • 4 Whole hamburger buns

    • 1/2 Cup Thousand Island Dressing

    • 1 Cup Sauerkraut

  • 7

    Serve immediately. Enjoy!

Cooking Notes

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