For the past few months, I've been doing a fair amount of curing, and I think I've gotten my pastrami down pretty nicely. Now that warm weather is here, I have burgers on the brain, and considering how to merge these two loves.
What I'm looking for advice on is how to approach this feat. I was considering one of two basic directions:
- Cure ground beef
- Patty-ify completed pastrami
In the former case, I would mix the cure right into the beef, rest for a few days, then form patties, crust, and slow-grill over a smoky flame.
In the latter case, I would take a completed pastrami, mince it, form it into patties (probably with a binder), and then grill.
Has anyone tried anything like this? Am I off my rocker? Are there any other approaches I'm missing here?