FAT DOUG BURGER

Fat Doug Burger image

Provided by Michael Symon : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 25

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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

Steps:

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.
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.
Photograph by Andrew Mccaul

*** Explore more Fat Doug Burger Recipes »

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Aramgan Ourc

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I followed the recipe exactly and it turned out perfectly. The patty was juicy and flavorful, and the toppings were all fresh and delicious. I will definitely be making this burger again.

Alvin Omondi

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This burger was amazing! I will definitely be making it again.

Waqas mayo

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I made this burger for my friends and they all raved about it! They said it was the best burger they had ever had.

Gamer_lover

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This burger was a bit too greasy for my taste, but the flavor was good.

Rajani Rajbhandari

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I followed the recipe exactly and it turned out great! The patty was juicy and flavorful, and the toppings were all fresh and delicious.

Soni Zubar

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This burger was so good! The patty was cooked perfectly and the toppings were all fresh and flavorful. I will definitely be making this burger again.

Shana Begum

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I made this burger for my family and they loved it! The kids especially loved the bacon and cheese. I will definitely be making this burger again.

Sadie. Ytwz

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This burger was amazing! I followed the recipe exactly and it turned out perfectly. The patty was juicy and flavorful, and the toppings were all fresh and delicious. I will definitely be making this burger again.

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