Michael Symon's "Fat Doug" Burgers

by Rachael Ray Show Staff 7:00 AM, January 13, 2011

Aired January 13, 2011

Serves Makes 4 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

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.