Pastrami & Pickled Cabbage Burger
If you haven’t tried a pastrami burger, it’s a must. Piece of pastrami topped with Swiss cheese and pickled cabbage, and a creamy Russian dressing, great for a lunchtime menu options.
4 Kara Brioche Buns
400g Pastrami, sliced
4 Slices Swiss Cheese or Emmental
8 slices Gherkin
Pickled Red Cabbage
500g Red Cabbage, finely shredded
140g Sea Salt
400g Granulated Sugar
450ml Pickling Vinegar
2tbsp Mustard Seeded
½ Small Onion, sliced
1 tsp Horseradish
½ tsp Onion Granules
For the pickled red cabbage
Lay the shredded cabbage in a bowl and pour over the salt, leave to stand overnight.
In a saucepan, heat the vinegar and sugar until all the sugar has dissolved, set aside and allow to cool.
Rince the cabbage and pat dry. Pack into a sterilised air tight jar, adding a slice of onion as you go.
Pour the vinegar mixture into the jar to cover the cabbage, then put the lid on. Best to use after 7 days of being in the jar.
For the burger
Take the 4 Kara brioche buns and place the onto a grill for 3 minutes.
Take the base of the bun and place on a slice of swiss cheese , cook under the grill until melted.
Add 3-4 slices of pastrami on each bun. Top with the sliced gerkins, pickled red cabbage. Add a tablespoon of the dressing on top- do this by combining all the dressing ingredients into a large bowl.
Serve with fries.
This recipe uses
MK4.5 Sliced Brioche BunView Product