Birth of a Pastrami Burger

[SuperDave]

So, I started the day early, smoking a corned beef round to use as the base to my smoked pastrami burgers.

And first time smoking a hamburger.  I smoked at 220 degrees for approx. 45 minutes and then reverse seared on the grill.

Caramelized some onions and mushrooms for a topping.

Now for the layering!

Pastrami:

Smoky Provolone cheese:

And the big finish with the onions & shrooms:

 

[Carp210]

Hey Dave, that looks good.
How tender was that round?

 

[SuperDave]

Hey Dave, that looks good.
How tender was that round?

It melted in my mouth like all the rest of it.  I took it to 201, and it was tender yet remained sliceable. 

 

[Barrel99]

Looks incredibly good Dave. I assumed you corned the beef. How do you compare the round to the brisket in taste and tenderness?

 

[tnlyne]

Dave-


That looks super tasty. Mouth watering good!

 

[Durangosmoker]

Dave, those give me hunger pains just looking at them! Did you make enough to share with all of us?

 

[DivotMaker]

Creative, Dave!  Looks great!! ;D

 

[gregbooras]

Looks great and I am sure it tasted better.

Greg