"Fat Doug" Burgers
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Cook time: 
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Yield: 4 burgers
Recipe from Michael Symon, with my slight revisions
  • ½ head Napa cabbage, shredded
  • ½ clove garlic, minced
  • ½ small red onion, sliced thin
  • ½ jalapeno pepper, minced
  • 3 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon spicy mustard
  • I added some julienned red bell pepper
  • ½ lb ground sirloin *
  • ½ lb ground brisket *
  • ½ lb ground boneless short rib *
  • ½ lb pastrami, sliced thin (I used corned beef)
  • 4 slices swiss cheese
  • 1½ tablespoons butter, melted
  • 4 brioche or egg buns
  • Salt and Pepper
  1. Mix all slaw ingredients and refrigerate for one hour.
  2. Combine the meats, then make 4 equal size patties, and season each with salt and pepper. Heat a grill or saute pan over high heat, then cook patties 3 to 5 minutes per side, or to your liking. I prefer medium rare. REmove from pan and keep warm.
  3. Place 4 piles of pastrami (or corned beef) in the same pan over medium heat. After two minutes, top each pile with a slice of swiss cheese. Remove when cheese melts.
  4. Over medium heat, melt the butter in a clean pan. Toast the buns in the melted butter, cut sides down, for two minutes.
  5. Assemble Burgers. Place slaw on bottom half of bun. Top the slaw with a burger and the pastrami (or corned beef) cheese pile. Cover with top bun and serve.
* You can use just 1½ lbs of ground beef instead of all those cuts of beef, if desired. However, I definitely recommend trying it with those cuts at least once!
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2010/03/31/possibly-the-best-burger-buns-ever/