The Burger Lab: The Pastrami Burger Bomb
Meat-as-condiment. [Photographs: Kenji Alt, unless otherwise noted]
I first heard of pastrami burgers—which are, oddly enough, pastrami-topped burgers—from a pastry chef I knew from Utah, where apparently the meat-on-meat combo is something of a state dish.
A "product of honest American fusion," as John T. Edge describes it in a piece on the subject last year in the New York Times, they are apparently seriously delicious, particularly after a long night on the town. The flagship chain is Crown Burger, with multiple locations in Salt Lake City, though apparently, every burger joint in town features them on the menu.
The problem, however, is that as a child of New York, there are a number of things that I'm inherently snobby about. Pastrami is one of them. The concept was created in New York by Romanian Jewish immigrants in the late 19th century when they decided to adapt their own meat curing techniques and apply them to what was then a very cheap cut of meat: beef brisket. The meat is firsThe Burger Lab: The Pastrami Burger Bomb | A Hamburger Today
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