Go Back Email Link
Meat, Pastrami, and Perfection: I Recreated Christakis Burger at Home
Fozia Siraj

Meat, Pastrami, and Perfection: I Recreated Christakis Burger at Home

Get ready to elevate your home cooking with the legendary Christakis-style burger! This iconic dish perfectly balances a juicy, seasoned beef patty with savory, crispy pastrami and melted Swiss cheese, all tucked into a perfectly toasted bun.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 3600
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients for 4 Servings
  • Beef Patties: 4 high-quality ground beef patties approx. 150g–170g each, 80/20 ratio recommended
  • Pastrami: 400g–500g thinly sliced high-quality deli pastrami
  • Cheese: 4–8 slices of Swiss cheese depending on preference
  • Buns: 4 burger buns
  • Fresh Toppings: 4 large lettuce leaves and 2–4 tomatoes sliced
  • Seasoning: Salt and coarse black pepper to taste

Equipment

  • 1 Skillet or Griddle
  • 1 Spatula
  • 1 Spatula
  • 1 Knife and Cutting Board
  • 1 Lid (for Skillet)

Method
 

  1. Instructions
  2. Prepare the Pastrami: Warm the sliced pastrami in a skillet or on a griddle. For the best flavor, sear it for 30–60 seconds on each side until the edges become slightly crispy. Set aside.
  3. Cook the Patties: Season your beef patties with salt and pepper. Grill or pan-sear them to your desired level of doneness.
  4. Melt the Cheese: Once the patties are nearly cooked, place 1–2 slices of Swiss cheese on each patty. Cover the pan briefly to ensure the cheese melts thoroughly.
  5. Toast the Buns: Butter the cut sides of the 4 buns and toast them on a skillet until golden brown and crisp.
  6. Assemble:
  7. Place a cheeseburger patty on each toasted bottom bun.
  8. Top each patty with a generous portion of the seared pastrami.
  9. Add fresh lettuce and tomato slices to each burger.
  10. Add any desired condiments to the top buns and close the burgers.

Notes

Pro Tip: Always sear your deli pastrami until the edges are crispy to render the fat and intensify the smoky, salty profile before adding it to the burger.