Beef Pastrami Burgers On Wick

by Rachael Ray Show Staff 9:00 AM, August 9, 2016

Aired August 9, 2016

Serves 6

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:
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:
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:
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

2 tablespoons prepared horseradish sauce preferred brand Gold’s (optional)


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.

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.