Deli Burgers with Doubled Dill Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1/2 pound prepared deli coleslaw
4 spears Vlasic Dill Pickle Spears, drained and chopped
2 teaspoons dill seed
1 Tablespoon Caraway seeds
vegetable oil for brushing on grill
1 1/4 pounds ground sirloin
3/4 pound ground chuck
2 Tablespoons Grey Poupon Deli Mustard
3 Tablespoons Vlasic Dill Pickle Juice
2 teaspoons kosher salt
1 teaspoon cracked pepper
2 Tablespoons caraway seeds
12 thin slices Deli sliced Romanian-style pastrami
12 center cut Deli cut slices rye bread with caraway seeds
wooden picks or skewers as needed



For the Slaw: Combine the coleslaw, the chopped pickle, the dill weed and one tablespoon caraway seed in a medium bowl. Stir to blend. Cover bowl and set aside in a cool, shaded area while making burgers.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the Burgers: Combine the sirloin, the chuck, the mustard, the juice, the salt, the pepper and
two Tablespoons of caraway seeds in a large bowl. Mix until just combined. Form the mixture into six (6) equal sized patties.

When the grill is ready brush the grid(s) with vegetable oil. Place the patties on the grid(s) and cook for five minutes. Turn the patties and place two slices of pastrami on each burger. Continue to cook until the internal temperature of the patties reaches 160ÌŠ F., about 4 – 6 minutes longer. During last few minutes of cooking, place the bread slices on the grill to lightly brown on each side.

To assemble: Place one burger each, pastrami side up, on six bread slices. Top each burger with an equal amount of slaw and cover with one of the remaining bread slices. If necessary, secure burgers with wooden skewers.

Serve immediately. Makes six burgers.