00:00So I think I just created the world's first pastrami smash burger, and if you've seen
00:03my viral smoked smash burger before, we're going to throw these down using that same
00:06technique.
00:07And we're going to let these smoke for about 25 to 30 minutes.
00:09Now since we have a little bit of waiting to do, I'm going to show you how to make
00:12a simple Russian dressing style burger sauce that works so well with pastrami.
00:15And I've made a slightly different version of this sauce in the past, but for this kind
00:17of burger sauce, I wanted to try a few new things that put a new twist on it.
00:20And the two new ingredients that I'm trying out for this sauce are some Baron Burton's
00:23W's sauce as well as some of this Wiggles Pickles relish.
00:26And after we get everything in the bowl, all we have to do now is just whisk it all together
00:29until it's nice and smooth, and then we can toss it in the fridge.
00:31Then after about 25 to 30 minutes, we should be all set to pull the smash burger balls off
00:35and get those ready to smash.
00:36We're going to test these out by cooking them the same way as any other smash burger.
00:39Then after it's about 90% of the way cooked through, we're going to flip these over and
00:42then top them off with some Swiss cheese so that it has a little time to melt.
00:44And after just a few seconds, we can stack these up and then grab our toasted onion bun
00:48so we can put this burger together.
00:49Then we're going to add a little bit of our burger sauce to the bottom, along with some
00:52diced white onion, which works so well with pastrami.
00:54And then we're going to place down our burger patties, and if you're a fan of sauerkraut, you can
00:57put some of this on top, but honestly, I can't stand this stuff, so I'm not going to do that.
01:00And then all that's left to do is put a little more sauce on the top bun before we cap
01:03this
01:03thing off and it's ready to go.
01:04And going into this, I was kind of expecting it to act a little bit like sausage meat because
01:08of the brine, and it went 100% did.
01:13That's got such a crazy flavor.
01:15I mean, this thing completely messes with your mind because you get that texture you expect
01:18from a burger, but then you get all that flavor from pastrami Reuben.
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