What could be better than this juicy burger, spiced with sage sausage and topped with fresh, warm slices of pastrami, spicy mustard and a delicious creamy horseradish sauce? I say NOTHIN’!
YIELD: 4 SERVINGS • COOK TIME: 8 MINUTES
1 lb (454 g) ground beef
½ lb (227 g) sage sausage
1 tbsp (17 g) Montreal steak seasoning
1 egg
Dash of A1 Steak Sauce
8 slices marble rye bread, buttered on one side
Horseradish cream sauce
½ lb (227 g) sliced pastrami, warmed
Spicy mustard
In a bowl, mix the beef, sausage, steak seasoning, egg and steak sauce until just combined, and then form into 4 patties.
Preheat the grill for medium-high heat (400 to 500°F [204 to 260°C]) and place the burgers on the grate. Grill for 3 to 4 minutes and flip. After the burgers are flipped, cook for another 3 to 4 minutes or to an internal temperature of 160°F (71°C).
On the outer edges of the grill, place the rye slices butter-side down to toast. Place a cooked patty on the toasted rye. Top with horseradish sauce, warm pastrami slices, mustard and the remaining bread … ain’t nothin’ better!