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.

10 Mins



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


Russian Dressing

125g Mayo


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 Bun


MK4.5 Sliced Brioche Bun

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