Fat Doug Burger

Recipe courtesy Michael Symon, 2012
Show: Symon's Suppers Episode: Burgers 'n' Shakes



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Total Reviews: 2

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  • on March 29, 2013


    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


    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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