With a fork, mix flour, breadcrumbs, salt, pepper, and eggs in a bowl; set aside.

Fill a large bowl with cold water. Peel half the potatoes; grate on the small, teardrop-shaped holes of a box grater, transferring potatoes to cold water as you work to prevent discoloration. Repeat with remaining potatoes, this time grating on the large, round holes.

Using a slotted spoon, transfer potatoes to a colander lined with a clean kitchen towel; add grated onion. Fold potatoes and onion in towel until as dry as possible; transfer to a large bowl.

Mix in reserved egg mixture. Form into three to four-inch patties. In a medium nonstick skillet, heat 1/4 inch oil over medium-high heat until a drop of potato mixture sizzles upon contact. Reduce heat to medium. Fry latkes in batches, turning once, until deep golden brown, two to three minutes per side. Drain on paper towel. Season with salt.

Take the burger and season both sides with salt and pepper.

Heat a skillet and sear both sides for three to four minutes.

Dice the onion and pastrami.

Fry the onion and pastrami until the pastrami is nice and crunchy. Then season with a pinch of salt.

Mash the avocado, add lime and salt.

Create a tower by placing a latke, guacamole, burger, and crunchy pastrami. Top with a latke that is shmeared with barbecue sauce.

Sprinkle with cilantro.