Michael Symon’s Fat Doug Burger

The Fat Doug Burger features a juicy beef patty topped with succulent pastrami, tangy coleslaw, melty Swiss cheese, and a punchy mustard sauce, all nestled between two soft, toasted buns.

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Prep Time: 15

Cook Time: 8

Total Time: 23

Servings

Calories: 917kcal

Author: Laura Lynch

Ingredients

For the ShaSha sauce:

1 banana pepper from a jar top removed, chopped
1/2 clove garlic other half used above
1 tablespoon (15 ml) yellow mustard
1 tablespoon (15 ml) white wine vinegar
2 teaspoons (8 g) sugar
1/2 tablespoon (4 g) all-purpose flour

For the slaw:

1/2 head cabbage shredded
1/2 clove garlic minced
1/2 small red onion thinly sliced
1/2 fresh jalapeno pepper minced
3 tablespoons (44 ml) champagne vinegar
1 tablespoons (15 ml) dijon mustard
2 tablespoons (30 ml) mayonnaise
1 tablespoons (12 g) sugar
1 1/2 teaspoon (9 g) salt
1 tablespoons (15 ml) Worcestershire sauce

For the burgers:

1/2 pound (227 g) ground sirloin
1/2 pound (227 g) ground brisket
1/2 pound (227 g) ground boneless short rib
Salt and pepper to season
1/2 pound (227 g) pastrami thinly sliced
4 slices Swiss cheese medium thick
1 1/2 tablespoons (21 g) unsalted butter
4 brioche buns

Instructions

In a mini chopper or food processor, puree the pepper, garlic, mustard and vinegar.
Pour the puree into a small nonreactive saucepan. Add the sugar and bring it to a boil. Lower the heat and simmer the mixture for 5 minutes.
In a small bowl, mix the flour with 1/2 tablespoon water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 5 minutes, stirring regularly. Let the sauce cool.
Combine the cabbage, garlic, onion, jalapeno, vinegar, mustard, mayo, sugar, salt, Worcestershire sauce, and ShaSha sauce in a large bowl. Cover in plastic wrap and refrigerate for one hour.
Preheat grill to high heat (about 450° F, 230°C).
In a large bowl, combine the ground meats with salt and pepper. Form patties.
Grill the burgers for 3-5 minutes per side, or until your desired doneness.
Meanwhile, place a few slices of pastrami in 4 piles over indirect heat on the grill. Top with Swiss cheese. The lid of the grill needs to be shut to melt the cheese.
Place the buns, open face down on the warming rack or side of the grill (not over direct heat), until warmed.
Arrange buns on platters. Top with the slaw, a patty, and a mound of pastrami and cheese. Cover each with remaining bun tops.

Notes

Use high-quality beef for your patties and fresh pastrami to ensure the best flavor. The quality of your ingredients can make a significant difference in the overall taste of the burger.
Toast your buns lightly to give them a bit of crunch while keeping the inside soft. This helps prevent the buns from getting soggy and adds an extra layer of texture to your burger.
Ensure each element of the burger is well-balanced. The coleslaw should add a refreshing crunch and tang, the Swiss cheese should be perfectly melted, and the mustard sauce should provide just the right amount of zing.

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