Flavor Trends, Strategies and Solutions for Menu Development
Sirloin, pastrami, caramelized onions, Swiss cheese, chipotle mayonnaise, lettuce, tomato, brioche bun

By Flavor & The Menu
April 19, 2019

Brett Carper

TooJay’s Deli sells more than 185,000 pounds of pastrami every year. It’s such a big seller that this New York-style deli celebrates National Pastrami Day every January. Two years ago, a limited-time offering called the Pastrami Burger, released as part of the celebration, was so successful that it became a permanent menu item.

“The inspiration for the Pastrami Burger was to create a gourmet burger with a unique New York deli twist,” says Brett Carper, Director of Operations. The burger smartly pairs two craveable classics—the pastrami sandwich and the burger—in a familiar format that reflects the concept’s New York roots.

Hearty pastrami spice-rubbed sirloin is topped with hot sliced-to-order pastrami, caramelized onions, melted Swiss cheese, chipotle mayonnaise, crisp lettuce and tomato on a brioche bun.

“It is so flavorful and stays true to TooJay’s heritage of serving plentiful plates of traditional gourmet favorites, in this case a savory spin on a classic New York deli meat paired with our fresh burger,” says Carper.

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