Smoked Meat Patty Melt
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The smoked meat patty melt used to be a fan-favourite at Chef Matt Basile's restaurant Bar Lisa Marie in Toronto. Now, he's sharing this recipe with you and how to make it on the Alchemy. You can ask your local butcher if a pastrami-brined brisket is something they can prepare for you. If not, you can brine it yourself, although this does add a bunch of extra time to the process. The pre-brined brisket goes into the Alchemy smoker for a total of 5-6 hours, the first four are unwrapped and then the last 1-2 hours is wrapped in parchment and then aluminum foil. All the brisket needs is a thin layer of yellow mustard as binder and a simple rub of black pepper, paprika and garlic powder. Once that's done smoking, you will have the most juicy and tender smoked meat. Paired with a thick-cut flame broiled burger made from ground ribeye and topped with melty Swiss cheese, homemade slaw, pickles and horseradish mayo. The recipe calls for cooking your burger medium, which is how I generally feel a good thick-cut burger should be cooked, but it’s really important here that you don’t use regular ground beef out of your grocery store fridge, if you’re going cook your burger medium. Ask your local butcher if they can grind you some high quality meat to be cooked medium. Or, you can choose to cook your burger all the way through.By:
Chef Matt Basile
6 oz ground ribeye
1 tsp canola oil
3-4 lbs pastrami brined brisket
1 tbsp Pepper
1 tbsp Paprika
1 tbsp Garlic powder
¼ head green cabbage
1 tbsp Grainy Dijon mustard
2 tbsp apple cider vinegar
4-5 sandwich pickle slices
1 tbsp horseradish
3 tbsp mayo
2 slices rye bread
5 slices Swiss cheese
Set smoker to 250F.
Cover your pastrami-brined brisket in a thin layer of yellow mustard. In a bowl mix the pepper, paprika and garlic powder. Cover your pastrami in the spice mixture and place in the smoker for four hours, unwrapped. After the four hours, remove from the smoker and wrap in a layer of parchment paper and then in aluminum foil and add back to the smoker for another 1-2 hours.
Thinly slice your carrot and green cabbage. In a bowl mix the grainy Dijon mustard and apple cider vinegar, add in the carrot and cabbage, season with salt and pepper and mix. Set aside.
If your pickle slices are thick, cut them lengthwise to make them thinner, or use already sliced sandwich pickles.
In a bowl, mix the horseradish and mayo. Set aside.
To prep your burger, form into a patty that is about an inch- inch and a half thick. Drizzle with canola oil and season with salt and pepper. Add to the grill and cook for about 4 minutes each side. The burger is meant to be cooked medium, but you can cook to your desired doneness.
Add a thin layer of horseradish mayo to one side of both slices of sourdough bread, add to the plancha, mayo side down. Add two slices of Swiss cheese to each piece of bread and let is melt. Flip your burger and add a slice of Swiss cheese to the patty.
Remove the smoked meat from the smoker and thinly slice. To build your sandwich, add your thick-cut flame broiled cheeseburger patty to the cheesy rye bread. Add the coleslaw, horseradish mayo, sliced smoked meat and pickles. Cut in half and enjoy.