Fat Doug Burger

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 1 hr 25 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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


  1. 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. 
  2. 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. 
  3. Grill the burgers over high heat until medium rare, 3 to 5 minutes per side. 
  4. 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. 
  5. Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes. 
  6. 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:

  1. In a food processor, puree the peppers, garlic, mustard and vinegar.
  2. 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. 
  3. 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.
  4.  Photograph by Andrew Mccaul