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Pastrami burger.


4 giant burgers (or bagels) with sesame or poppy seed topping

200g sliced pastrami

Espelette pepper

Sea salt

For the garnish:

40g iceberg lettuce

1/2 red onion

Balsamic vinegar cream

Olive oil


For the New York cream cheese:

150g cream cheese (Philadelphia)

2 large sweet-sour cucumbers

40g Savora condiment


1. Wash and dry the lettuce. Peel and finely slice the red onion, and chop the lettuce. Reserve in the fridge for assembly.

2. In a bowl, whisk the cream cheese energetically with a drizzle of olive oil, salt, and Savora mustard. Add the cucumbers, previously diced into brunoise, and mix well. Reserve in the fridge.

3. In a salad bowl, combine the garnish vegetables, season with salt, olive oil, and balsamic vinegar cream. Mix and adjust seasoning if necessary.

4. Cut the burgers or bagels in half and lightly toast under the grill of the oven. Spread a generous layer of “cream cheese” on the bottom of the burgers or bagels, and then distribute the garnish on top. Place the pastrami slices on top and drizzle with a light drizzle of olive oil. Season with a pinch of Espelette pepper and sea salt. Place the top of the burgers or bagels on top and lightly press. Serve immediately. Enjoy!

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