Michael Symon Fat Doug Burger

By Susan52

Ingredients

• For the Slaw:
• 1/2 head napa cabbage, shredded
• 1/2 clove garlic, minced
• 1/2 small red onion, thinly sliced
• 1/2 fresh jalapeno pepper, minced
• 3 tablespoons champagne vinegar
• 1 tablespoon dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ShaSha Sauce (below)
• For the Burgers:
• 1/2 pound ground sirloin
• 1/2 pound ground brisket
• 1/2 pound ground boneless short rib (or use 1 1/2 pounds ground beef total, 75% to 80% lean)
• Salt and freshly ground black pepper
• 1/2 pound pastrami, thinly sliced
• 4 slices Swiss cheese, medium thick
• 1 1/2 tablespoons unsalted butter, melted
• 4 brioche or egg buns, split
• ShaSha Sauce:
• 12 hot banana peppers from a jar, tops removed, chopped
• 4 cloves garlic
• 1 cup yellow mustard
• 1 cup white wine vinegar
• 1/2 cup sugar
• 2 tablespoons all-purpose flour

Details

Servings 4
Preparation time 85mins
Adapted from foodnetwork.com

Preparation

Step 1

For the Burgers:

Prepare the slaw: In a medium bowl, mix together the cabbage, garlic, onion, jalapeno, vinegar, mustard, mayonnaise, sugar, salt, Worcestershire sauce and ShaSha Sauce. Cover and refrigerate 1 hour.

Make the burgers: Build a charcoal fire or heat a gas grill. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season liberally with salt and pepper.

Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.

Meanwhile, heat a large saute pan over medium heat. Place 4 heaping piles of pastrami in the pan. After 2 minutes, top each pile with a slice of Swiss cheese. Remove them when the cheese is melted; set aside.

Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.

Place a heaping tablespoonful of the slaw on the bottom half of each bun. Top with a burger and a mound of pastrami and cheese. Cover each with the top half of the bun and serve immediately.


ShaSha Sauce:
In a food processor, puree the peppers, garlic, mustard and vinegar.

Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.

In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.