New York Delicatessen Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Poppy Seed Cole Slaw:
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons apple cider vinegar
2 tablespoons poppy seeds
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cabbage
3 half-inch slices of challah
1 2/3 pounds ground chuck
1/3 pound pastrami, finely minced
2 teaspoons fresh dill, finely chopped
1/2 teaspoon celery salt
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 1/4-inch slices Emmenthal cheese
6 onion bagels, split
2 tablespoons whole grain Dijon mustard
3 dill pickles, cut into 1/4-inch thick slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the poppy seed cole slaw, place the mayonnaise, sour cream, vinegar, poppy seeds, celery salt, kosher salt, and pepper in a large mixing bowl. Whisk until well combined. Add in the cabbage. Toss until well coated. Refrigerate until serving. To make the patties, place the slices of challah on the outer edges of the grill rack to toast until crisp, about 7 minutes. Remove the challah from the heat. Once cool, coarsely break the challah into many pieces and place the pieces of challah in the bowl of a food processor. Pulse until the challah is finely ground. . Place the challah bread crumbs into a large bowl. Add in the beef, pastrami, dill, celery salt, kosher salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the bagels. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last 3 minutes of grilling, place a slice of Emmenthal cheese on each patty. Also, during the last few minutes of grilled, place the bagels, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a thin layer of mustard over the cut sides of the bagel. On each bagel bottom, place 3 slices of dill pickle side-by-side, a patty with the cheese face up and an equal amount of poppy seed cole slaw. Add the bagel tops and serve. Makes 6 burgers.