Steps
- Shape 680g of ground beef with 20% fat into 4 patties. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Chill while preparing the slaw.
- Whisk ¼ cup of mayonnaise, 2 teaspoons of white vinegar, 1 teaspoon of sugar, and ½ teaspoon of celery salt. Add 2½ cups of shredded coleslaw mix.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Toast 4 split hamburger buns cut-side down and set aside.
- Increase to medium-high heat. Add 2 patties and half of 340g of thinly sliced pastrami, arranged in 2 piles. Cook for 4 minutes, turning the pastrami halfway through.
- Flip the patties and add half of 4 slices of Swiss cheese and the hot pastrami. Cover for about 4 minutes, until the beef reaches 160°F / 71°C. Repeat with the rest.
- Spread ¼ cup of spicy brown mustard over the bottom buns. Add the patties, slaw, and bun tops.