1 lb. freshly ground chuck
1 lb. freshly ground sirloin
1/2 t. ginger
1/2 t. celery salt
1/4 t. freshly ground nutmeg
1/4 t. freshly ground cardamon
1/4 t. salt
1/4 t. freshly ground pepper
3 T. oil
1 lb. shaved deli turkey pastrami
1 lb. bag of sauerkraut, drained
1 8 oz. package softened cream cheese
1 c. thousand island dressing (see recipe below) or may substitute Kraft Thousand Island Dressing
1 large sliced onion
2 T. brown sugar
1/4 c. Sutter Home Chardonnay
6 slices of Swiss Cheese
6 marble rye hamburger buns
1 stick softened butter
Thousand Island Dressing (optional)
2 egg yolks
1 c. canola oil
1 T. dijon mustard
1 t. lemon juice
1 t. vinegar
1/3 c. ketchup
1/4 c. diced pickles
1 T. superfine sugar
1 T. minced onions
In a large glass or stainless steel bowl, combine chuck, sirloin, cinnamon, celery salt, nutmeg, cardoman, salt and pepper. Set aside.
(if grilling is to begin more than 20 minutes out, set aside in refrigeration, and bring to room temperature 20 minutes before grilling.)
In a cold crock pot, combine pastrami, saurkraut, cream cheese and thousand island dressing. Set on low. Thirty minutes after warming, turn up to high for 30 – 45 minutes giving mixture a good stir now and then. Return to low setting so mixture does not burn.
Heat grill to medium high.
Saute onion, brown sugar and wine in a medium skillet until onions become carmelized. Set aside.
To form your patties divide the meat mixture into 12 equal parts and roll into 12 balls. Beginning with one ball, pat down into a patty in the palm of your hand. Place a large scoop of pastrami mixture into the center ontop of the patty. Set aside. Form another patty from another ball. Place ontop of pastrami topped patty. Press together the two meat patties to form a seal around the filling. Repeat process until you have made 6 filled patties.
Brush heated grill with oil to keep patties from sticking. Place patties on grill. Turn only once after 5 to 7 minutes. After turning, place a spoon full of onions onto cooked side. Place a slice of swiss cheese on top of the onions to melt during remaining grilling time.
Both sides should be grilled the same 5 to 7 minutes to achieve a medium to medium well cooked burger depending on your preference.
Spread butter on buns and heat on a griddle to form a nice toasted surface so burger does not become to soggy to enjoy.
Slather toasted bun with thousand island dressing to create another barrier between the hot grilled meat and the soft bread.
Place patty between bun and serve immediately while hot and juicy.
Optional Homemade Thousand Island Dressing
Beat eggs and mustard in blender on med high speed, Add oil in a slow even stream from the top of the blender while blending. Add remaining ingredients with machine off and blend on medium high speed until desired consistency has been achieved.
Homemade dressing isn’t necessary to make this great burger. But if you have the ingredients on hand and the time, it always seems to add a extra level of wow factor to those you are serving.