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pitts-burger-deluxe-recipe-2026
Fozia Siraj

The Ultimate Pitts-Burger Recipe: A 1,180 Calorie Triple-Beef Challenge

Master the Pittsburgh-style Pitts-Burger! A towering 1,180-calorie masterpiece with triple beef, crispy fries, and tangy slaw. Professional recipe for oilyfloury.com.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Snack
Cuisine: Italian
Calories: 1180
Ingredients Equipment Method Video Notes

Ingredients
  

  • The "Pitts-Burger" Deluxe | Ingredients List
  • Yield: 4 Servings | Prep Time: 20 Mins | Cook Time: 20 Mins
  • The Meat Medley The "Protein Stack"
  • Beef Mince 80/20 Lean: 600g (divided into four 150g oval patties)
  • Shredded Steak Ribeye or Sirloin: 300g (thinly sliced)
  • Beef Salami: 8 thin slices 2 per burger
  • Beef Capicola Spicy Cured Beef: 8 thin slices (2 per burger)
  • SPG Seasoning Salt, Pepper, Garlic: 2.5 tbsp (for the patties and steak)
  • The "Pittsburgh" Crunch & Tang
  • Potato French Fries: 500g approx. 3 large potatoes, thick-cut
  • Coleslaw Vinegar-based: 2 cups (tightly packed)
  • Cooking Oil: As required for deep frying the fries.
  • The Foundation & Toppings
  • Long Italian Burger Buns: 4 large sturdy buns (Sub-style)
  • Cheese Slices Provolone or Sharp Cheddar: 8 slices (2 per burger)
  • Fresh Tomatoes: 2 large sliced into 8 thick rounds
  • Butter: 1 tbsp for toasting the buns

Equipment

  • 1 Cast-Iron Skillet or Flat Tawa This is essential for the Beef Mince Patties.
  • 1 Large Non-Stick Frying Pan: Use this simultaneously to sear the Shredded Steak, Salami, and Capicola.
  • 1 Deep Pot (Kadai) or Deep Fryer: For the Potato French Fries.
  • 1 Stainless Steel Tongs (Chimta): To flip the delicate salami and capicola without breaking them.
  • 1 Small Mixing Bowl: For tossing the coleslaw in its vinegar dressing.
  • 1 Bread Knife: To cleanly slice the Long Italian Buns without squishing them.

Method
 

  1. Professional Cooking Method
  2. Step 1: The "SPG" Beef Patties
  3. Divide the beef minced into 4 equal balls. Season generously with SPG seasoning. Press them into oval shapes to match your long Italian buns. Sear in a hot cast-iron pan for 3-4 minutes per side. Once flipped, place a cheese slice on each patty to melt.
  4. Step 2: The Meat Medley (The "Deli" Layer)
  5. In the same pan, lightly sear the beef salami and beef capicola until the edges are crispy. At the same time, sauté the shredded steak with a pinch of SPG until browned.
  6. Chef’s Tip: Searing the cured meats releases their oils, which adds an incredible depth of flavor to the shredded steak.
  7. Step 3: The "Pitts" Crunch
  8. Fry your potato French fries until they are deep golden brown. Season them immediately with a little extra SPG while they are hot.
  9. Step 4: Assembly (The Professional Stack)
  10. To keep the burger from falling (maintaining that "Structural Integrity" we discussed), follow this order:
  11. The Base: Slice the long Italian bun and toast the inside.
  12. The Foundation: Place the cheesy beef patty first.
  13. The Deli Layer: Stack the shredded steak, followed by the salami and capicola.
  14. The Heat: Add a handful of hot French fries directly onto the warm meat.
  15. The "Chatkhara" Tang: Top the fries with a generous heap of coleslaw. The vinegar from the slaw will soak into the fries—this is the secret to a real Pitts-Burger!
  16. The Freshness: Add 2 slices of tomato.
  17. The Crown: Place the top bun and press down firmly.

Video

Notes

Pro Tip:The Steam: Pour exactly 1 tablespoon of water into the corner of the hot pan and immediately cover it with a lid for 30 seconds. The steam melts the cheese rapidly, acting like "culinary glue" that binds the loose shredded steak and slippery cured meats to the solid patty. The steam forces the salty, spicy oils from the capicola and salami into the beef patty, creating a deeper "chatkhara" flavor in every bite.