beef
bread
buffalo
burgers
dinner
lunch
mustard
rolls
slaw
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Beef Pastrami Burgers On Wick

Beef Pastrami Burgers On Wick

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Kummelweck rolls are Kaiser-style rolls with equal amounts of caraway seed and coarse salt on top. They’re not common if you’re not from Buffalo where Beef on a ‘Weck’ or ‘Wick’ is a local specialty. Here’s how to make them from plain Kaiser rolls.

Ingredients

For the Wick Rolls:
  • 1/4 cup cold water
  • 2 teaspoons cornstarch
  • 6 Kaiser rolls
  • 2 teaspoons caraway seeds
  • 2 teaspoons coarse sea salt or rock salt
For the Pastrami Burgers:
  • For the Pastrami Burgers:
  • 2 pounds 80% lean ground beef
  • 2 tablespoons Worcestershire sauce
  • Kosher salt
For the Pastrami Spice:
  • 2 tablespoons coarse black pepper
  • 1 tablespoon each ground coriander, cumin, mustard, paprika or smoked paprika and light brown sugar
  • 2 teaspoons granulated garlic and granulated onion
  • 1 teaspoon allspice
  • 1 teaspoon cayenne
  • 1 tablespoon vegetable or canola oil
  • 6 Kummelweck or Kaiser rolls, split
For the Slaw:
  • For the Slaw:
  • 3 tablespoons white vinegar
  • 3 tablespoons vegetable oil
  • 2 teaspoons superfine sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1/2 pound white cabbage, finely chopped or shredded
  • 1 carrot, grated
For the Thousand Island Sauce:
  • For the Thousand Island Sauce:
  • 1/2 cup sour cream
  • 1/3 cup ketchup
  • 3 tablespoons relish
  • 1 teaspoon Worcestershire sauce
For the Mustard Sauce:
  • 1/2 cup spicy deli mustard
  • 1 tablespoon honey
For serving:
  • For serving: 2 tablespoons prepared horseradish sauce preferred brand Gold’s (optional)

Yield

Serves: 6

Preparation

To make the Wick rolls, preheat oven to 350°F. Make a cornstarch slurry and brush rolls. Sprinkle with caraway seeds and salt, and bake 3 minutes to set seasonings in place.
 
Season meat with Worcestershire and Kosher salt and form 6 thick patties that are thinner at the center and thicker at the edges for even cooking. 

 
Combine pastrami spice mix in a shallow dish and roll the edges and 1 side of each patty in the mixture. 
 
Heat a large, cast-iron skillet or griddle over medium-high heat. Add a little vegetable oil to the pan and cook burgers seasoned-side down for 3 minutes then turn and cook 4 minutes more. 
 
Whisk up slaw dressing and toss with cabbage and carrots. Stir up sauces. 
 
Build burgers: on the bun bottoms, smear some thousand island dressing then top with slaw, pastrami patty, some mustard sauce, horseradish (if desired) and set bun tops in place.