Scottsdale Pastrami Burger with Swiss & Texas Beef BBQ Rub
Some recipes start with nostalgia, and this one takes me back to my years living in Mesa, Arizona. Not far away in Scottsdale, there was a small diner that served a pastrami burger unlike anything else — smoky, salty, stacked high, and smothered in Swiss. The place is long gone now, but that flavor stuck. It was the kind of burger that didn’t need anything fancy — just good beef, hot fire, and the right balance of salt and smoke.
This version brings that same spirit to the backyard grill. I use Revolution Barbecue Texas Beef BBQ Rub for the patties, keeping it light since pastrami already carries its own brine and spice. Cooking over charcoal adds depth and a touch of old-school diner smoke, while the pastrami gets just enough heat to sizzle and crisp around the edges. Double layers of melted Swiss pull everything together in a rich, smoky bite that hits every note of comfort and flavor.
Grilled Scottsdale Pastrami Burgers with Double Swiss Cheese and Texas Beef BBQ Rub
4
15 minutes
20 minutes
680
American
Main Dish
This recipe pays tribute to a forgotten classic from an old Scottsdale diner. The concept is simple but hits on every level of flavor — smoky, salty, rich, and melty. Charcoal grilling gives the beef its crust and aroma, while thin-sliced deli pastrami takes on a light crisp when heated directly on the grate.
The key is balance. A light dusting of Revolution Barbecue Texas Beef BBQ Rub enhances the beef without overpowering it. The pastrami adds salt, spice, and nostalgia, while two layers of Swiss cheese pull everything together into a molten blanket of flavor. Serve it on a buttered brioche bun with spicy brown mustard and crisp pickles for contrast. It’s simple, fast, and exactly the kind of burger you crave when the coals are hot and dinner needs to be unforgettable.
Ingredients
For the Burgers
- 1 pound ground beef (80/20 blend)
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 4 brioche or classic burger buns, toasted
- 8 slices Swiss cheese (two per burger)
- 8 ounces thin-sliced deli pastrami
For Assembly
- Classic yellow mustard
- Dill pickle chips
Directions
- Preheat the grill. Light a charcoal grill and let the coals burn until glowing red and lightly ashed, about 20 minutes. Set up for direct heat cooking.
- Form and season the patties. Divide the ground beef into four equal portions and shape into patties about ¾ inch thick. Lightly season both sides with Revolution Barbecue Texas Beef BBQ Rub.
- Grill the burgers. Place the patties directly over the coals. Grill for about 8 minutes total, flipping every 2 minutes (the “just keep flipping” method) until the internal temperature reaches 150°F for medium.
- Grill the pastrami. During the final 2 minutes of cooking, lay the sliced pastrami directly on the grill next to the burgers. Let it warm through and crisp slightly at the edges.
- Melt the cheese. Stack the grilled pastrami on top of each burger, add one slice of Swiss, then layer a second slice on top. Close the grill lid for 30 seconds to melt into a thick, gooey blanket.
- Toast the buns. Place the brioche buns cut-side down on the grill and toast for about 1 minute until golden brown. No butter needed — the brioche has enough richness on its own.
- Assemble and serve. Spread classic yellow mustard on the bottom bun, add the burger with double Swiss and pastrami, and top with dill pickle chips and the upper bun. Serve immediately.
