The Deli-licious Burger By: Damian P.
As a cystic fibrosis patient, I am often found eating a late snack. One night, I had a craving for this combination of cream cheese and olives on my pastrami on rye sandwich. The burger developed from a late night snack into a grilled burger that we often share with family and friends. I think it is an ideal meal for a cystic fibrosis patient, especially during the summer grilling season because it has lots of salt and is high in protein and calories. Although he receives a mini-burger, even my five year old is a fan of this full-flavor burger.
- 8 oz cream cheese, brought to room temperature
- 6.75 oz Spanish olives stuffed with pimentos, liquid drained and coarsely chopped
- 1/4 c balsamic vinegar
- 1 1/2 Tbsp Tabasco sauce
- 2 tsp fresh cracked black pepper
- 2 lb 90/10 ground beef sirloin
- 2 Tbsp A-1 sauce
- 6 Italian ciabatta bread rolls
- 6 Tbsp room temperature butter
- 12 large leaves of basil
- 12 pieces very thinly sliced pastrami
- 1 large vine-ripened tomato, thinly sliced into 6 slices
- Add All Ingredients
In a large bowl, combine cream cheese, olives with pimentos, balsamic vinegar, Tabasco and 1 teaspoon black pepper. Mix well and set aside.
Combine the ground sirloin, 1 teaspoon black pepper and A-1 steak sauce in a small bowl.
Form mixture into 6 - 1/3 pound burgers. Make sure to pack the meat into tight patties.
Heat grill or grill pan to high heat and spray with cooking spray, then place burgers on grill and cook for 5-7 minutes.
Spray tops of patties and flip, cooking another 5-7 minutes before removing from grill.
Cut ciabatta rolls in half, spread butter on each side. Place on grill as burgers are finishing and slightly toast before removing from grill.
Take the bottom of a ciabatta roll and generously spread cream cheese sauce. Then place a couple of the basil leaves on top. Top with two slices of Pastrami and then the cooked burger.
Place a slice of tomato on top of the burger and then generously sauce the top ciabatta roll, placing sauce side down on the tomato.
It is best to cut these burgers in half to serve.
- Servings: 6
Amount per serving:
- Calories: 920
- Fat: 48 g
- Sodium: 2020 mg
- Protein: 64 g
- Calcium: 106 mg
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