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
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.
- 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.
Photograph by Andrew Mccaul