Fat Doug Burger (Michael Symon) |
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Prep Time: 85 Minutes Cook Time: 15 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
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) |
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 |
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 |
Directions:
1. For the Burgers:
2. 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.
3. 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.
4. Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
5. 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.
6. Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
7. 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.
8. ShaSha Sauce:
9. In a food processor, puree the peppers, garlic, mustard and vinegar.
10. 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.
11. 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.
12. Photograph by Andrew Mccaul
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