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Playing Michael Symon's Fat Doug Burgers


For the slaw
  • 1/2 head Napa cabbage, shredded
  • 1/2 clove garlic, minced
  • 1/2 small red onion, sliced thin
  • 1/2 jalapeo pepper, minced
  • 3 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon spicy mustard
  • (Rachael added some julienned red bell pepper)
For the burgers
  • 1/2 lb ground sirloin, 1/2 lb ground brisket, 1/2 lb ground boneless short rib (or 1 1/2 lbs ground beef)
  • 1/2 lb pastrami, sliced thin (Rachael used corned beef)
  • 4 slices Swiss cheese
  • 1 1/2 tablespoons butter, melted
  • 4 brioche or egg buns, split
  • Salt and pepper


Serves: Makes 4 burgers


Mix all slaw ingredients and refrigerate for one hour.

Make 4 equal size patties, season with salt and pepper. Grill patties over high heat, 3-5 minutes per side.

Put 4 piles of pastrami or corned beef in a pan over medium heat. After two minutes, top each pile with a slice of Swiss cheese. Remove when cheese melts.

Pour butter into pan. Toast buns, cut sides down, for two minutes.

Assemble burgers: Place slaw on bottom half of bun. Top with burger, pastrami or corned beef and cheese. Cover with top bun and serve.