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.
