Fat Doug Burger

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 Michael Symon, 2012
Show: Symon's Suppers Episode: Burgers 'n' Shakes
TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

COLESLAW:
BURGERS:
  • 8 ounces ground sirloin
  • 8 ounces ground brisket
  • 8 ounces ground boneless short rib
  • Salt
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cook's Note: You can substitute 1 1/2 pounds ground beef for the sirloin, brisket and short rib mix.

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.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.