Okay so, these look like they are gross, and perhaps I did not take the best picture in the world, but I assure you, they were actually really good!! Not sure how often I would make them, but they were interesting and at least something different! These came from my Everyday with Rachel Ray Magazine…probably the August issue or something, I forget. Mike made them while I napped!
Pastrami on Rye Sliders
slices of rye bread, cut in half or cut in circles to match meat patty size
1 lb ground pork
3 tbs grated or finely chopped onion (we just used one small onion)
1 tsp paprika
1 tsp granulated garlic
salt and pepper
1/2 lb lean pastrami, coarsely chopped
olive oil for drizzling
grainy dijon mustard
(RR wants you to add pickled tomatoes and whole pickles, but we did the relish in place of these two ingredients)
Toast your rye bread in a toaster oven or regular oven until lightly golden. You can opt to cut each bread into small circles or just use halved slices.
Season the pork with the onion, paprika, garlic, salt and pepper. Place the pastrami in a food processor and pulse until a very fine chop (try not to get to a paste consistency though). Add the pastrami to the pork, mix and form into eight 3 inch patties. In a nonstick skillet, heat a drizzle of olive oil over medium heat. Add the patties and cook until cooked through, 3-4 minutes per side.
Place each burger on a piece of bread and top with some relish. Slather mustard on the top slice of bread and top off each burger. Enjoy! Chips are optional on the side, but really add to the meal in my opinion!