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Fat Doug Burger Recipe

   
 

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     Fat Doug Burger

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1 hr 40 min

Ingredients
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)
Burger- 1/2 pound ground sirloin and 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

Instructions
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- 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
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.


Originally Submitted
7/15/2013





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