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
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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.

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  • on March 29, 2013

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    The meat only requires salt for seasoning...what? Yes folks, it's true. This is what happens when you marry the right cuts together. The crispy pastrami with swiss cheese brings it out even more. Michael, thank you for the addition of the cole slaw, what a fantastic combination of flavors on this burger. The french fries you made to go with it were great too, who knew that frying twice would create the perfect french fry? You did Michael, you knew. Awesome meal!

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  • on January 18, 2013

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    O.M.G.! I love Michael, I knew he was spicy but WOW WOW. This Cole slaw was the BOM! When you make this know it is spicy. Taste it first. I put the sauce in a jar let it set overnight and it got just a wee bit hotter. Love it. Just slice the Jalapeno thin (seeds or not and slice the red onion thinly, it is just a show stopper it is so pretty, I sliced the cabbage thinly (NAPA. So now I am hooked used the sauce on hot dogs, then added a little EVOO and put it on my salad for lunch. Another day I poured the sauce over chicken and baked it for dinner with broccoli.
    The burgers OH PLEASE now I am spoiled never going back to ground beef and sausage again! Don't substitute the meat please. AAAAnd you can ASK your butcher to grind these for you, my butcher is in Ralph's and my friend is in Albertsons.

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