This is the burger that made B Spot famous! I named it after my partner, Doug Petkovic, who ironically is quite svelte. But who the heck would order a Skinny Doug? This was our first "meat-on-meat" style hamburger, a concept that proves that everything is better topped with meat - even meat! Turns out we aren't the only ones who think so as the burger took top honors at the South Beach Wine and Food Festival's Burger Bash. Once you try this pastrami-topped burger, we think you'll agree too. But don't stop there. Let your imagination go wild and you'll see that there isn't a meat that doesn't go great on a burger!
Recipe courtesy of Michael Symon
Print
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Coleslaw:
  • 3 tablespoons champagne vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon spicy mustard
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1 clove garlic, sliced
  • 1 jalapeno pepper, sliced thin
  • 3/4 head napa cabbage, shredded
  • 1/2 small red onion, sliced thin
Burgers:
  • 8 ounces ground sirloin
  • 8 ounces ground brisket
  • 8 ounces ground boneless short rib
  • Salt
  • 8 ounces pastrami, sliced thin
  • 4 slices Swiss cheese
  • 1 1/2 tablespoons unsalted butter, melted
  • 4 brioche or sesame seed buns

Directions

Watch how to make this recipe.

For the coleslaw: Mix together the vinegar, mayonnaise, mustards, sugar, Worcestershire, salt, garlic, jalapenos, cabbage and onions. Set aside or refrigerate to let the flavors meld, preferably for 1 hour.

For the burgers: Preheat the grill to high heat. Mix together the brisket, short rib and sirloin to combine well and form into 4 equal patties. Sprinkle both sides of the patties with salt. Grill the patties over high heat until medium-rare, 3 to 5 minutes per side.

Divide the pastrami into 4 small piles. Warm the pastrami piles in a saute pan over medium heat. After 2 minutes, top each pile with a slice of Swiss cheese. When the cheese has melted, remove the pastrami from the pan and set aside.

Brush the cut sides of the buns with the butter and toast, cut-side down, in a pan or on the grill.

To serve, place a burger on the bottom bun, top with the pastrami with cheese, a heaping spoonful of the slaw, and finish with the top bun.

Cook's Note

You can substitute 1 1/2 pounds ground beef for the sirloin, brisket and short rib mix.

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