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  • 300g steak mince
  • 2 tsp garlic salt
  • 1 tsp mild chilli powder
  • for frying oil
  • 4 slices emmental
  • 8 slices pastrami
  • 4, toasted burger buns
  • 4 tbsp sauerkraut
  • dill pickles


  • 4 tbsp mayonnaise
  • 1½ tbsp horseradish sauce
  • 2 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1, finely chopped echalion (banana) shallot


  • STEP 1

    Mix together all the dressing ingredients and season.

  • STEP 2

    Mix together the mince, garlic salt, chilli powder and lots of black pepper. Divide into four balls then use clean hands to squish down into very flat patties. Don’t worry about getting perfect round edges as the craggy bits will get nice and crisp.

  • STEP 3

    Rub a little oil on all of the burgers and season. Heat a large heavy frying pan until hot then fry the burgers for 2 minutes on each side. Add a slice of cheese and a couple of slices of pastrami to each burger then cover the pan to let the cheese melt and the pastrami warm through (use a baking tray if you don’t have a lid).

  • STEP 4

    To assemble, spread dressing generously on both sides of the buns. Add a spoonful of sauerkraut to the bottoms, followed by the burger, cheese, pastrami and some dill pickles. Stick on the tops and eat.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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