1 quarter pound beefburger
2-3 slices of pastrami
1 breadcake or burger bun
1 slice of onion
2-3 teaspoons of burger relish
1 cheese slice
3-4 slices of dill pickle/gherkins
Cut one slice from an onion, and separate it into rings.
Either shred some iceberg or other crisp lettuce, or take a leaf or two from a leafy lettuce.
Preheat an oven at the lowest setting and put a plate into it to warm.
Cut the breadcake in half and toast both halves. Place on the plate in the oven to keep warm.
Cooking the burger
Cook the burger to taste. This was cooked in a George Foreman grill for about three minutes at 180°C. For a store-bought burger, as opposed to a home made burger, it will probably be a good idea to cook it to at least medium done, especially if the burger was frozen before cooking.
Cooking the egg
Poach the egg. An easy way of doing this is by using a microwave egg poacher. Break the egg, and put it into the poacher. Pierce the egg a few times with a knife. Close the lid, place the poacher into the microwave and cook. Be careful not to overcook the egg, as it can be done in 30 seconds, so cook it in small increments, such as 10 seconds on high, and check the egg after each stage.
Add the lettuce, onion and burger relish to the toasted breadcake base.
Now add the cooked burger, the cheese slice and the dill or sliced gherkin.
Remove the cooked egg from the poacher - running a blunt knife around the edge of the poacher will loosen it - and place it on the top. Then add the pastrami slices.
Place the top of the breadcake on the burger, and press down lightly.
You can serve the finished burger with a salad, or a portion of chips/french fries.