Black Angus Pastrami N Swiss Burger
Utah’s favourite burger idea, with Arctic Circle’s favourite sauce: an Angus patty under sliced pastrami and Swiss, with lettuce, tomato and fry sauce. The salty, peppery pastrami makes it taste like a deli sandwich and a burger at once, and the fry sauce ties the two together. If you only order one burger here, this is the one that tastes most of the place.
The story
Mixing ketchup and mayonnaise is not new, and a recipe for it appears in a New Orleans cookbook of 1900. But in Utah it has a known author. Don Carlos Edwards served a “pink sauce” at his Salt Lake City restaurant, Don Carlos Barbecue, sometime between 1941 and 1943, and took it to the first Arctic Circle in 1950. It was meant as a burger sauce until he realised it was better for dipping fries. Under the name fry sauce it became a Utah institution, and when Heinz announced “Mayochup” in 2018, plenty of people replied that the West already had it and called it fry sauce.
What’s inside
- Black Angus beef patty
- sliced pastrami
- Swiss cheese
- shredded iceberg lettuce
- tomato
- fry sauce
- premium hamburger bun
Make it at home
There is no copycat of the Black Angus Pastrami N Swiss Burger yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares beef and cheese
The Burger Ball Pit - Shares beef and cheese
The Krusty Burger - Shares beef and cheese
McDonald's Quarter Pounder with Cheese Deluxe (Copycat) - Shares beef and cheese
Zachariah's Shack Burger
Similar burgers at other chains
Built around the same things as the Black Angus Pastrami N Swiss Burger.- BurgerFi · beef and cheese
SignatureBurgerFi Cheeseburger - MOOYAH Burgers, Fries & Shakes · beef and cheese
SignatureMOOYAH Cheeseburger - Jollibee · beef and cheese
Champ - Max Burgers · beef and cheese
SignatureOriginal
More from Arctic Circle
About Arctic Circle
Arctic Circle began as a refreshment stand that Don Carlos Edwards set up at Utah’s Pioneer Day celebrations in 1924. By the early 1940s he had a barbecue restaurant in Salt Lake City, and in 1950 he opened the first Arctic Circle there. At its peak the chain had 308 restaurants across the West; today it has around seventy in eight states, still headquartered in Utah.
About seventy restaurants in Utah, Idaho, Nevada, Oregon, Washington, Montana, Arizona and Wyoming, roughly half of them in Utah.
Not affiliated with Arctic Circle. Trademarks belong to their owners.