FAT DOUG BURGER
Provided by Michael Symon : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Prepare the slaw: In a medium bowl, mix together the cabbage, garlic, onion, jalapeno, vinegar, mustard, mayonnaise, sugar, salt, Worcestershire sauce and ShaSha Sauce. Cover and refrigerate 1 hour.
- Make the burgers: Build a charcoal fire or heat a gas grill. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season liberally with salt and pepper.
- Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
- Meanwhile, heat a large saute pan over medium heat. Place 4 heaping piles of pastrami in the pan. After 2 minutes, top each pile with a slice of Swiss cheese. Remove them when the cheese is melted; set aside.
- Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
- Place a heaping tablespoonful of the slaw on the bottom half of each bun. Top with a burger and a mound of pastrami and cheese. Cover each with the top half of the bun and serve immediately.
- In a food processor, puree the peppers, garlic, mustard and vinegar.
- Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
- In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.
- Photograph by Andrew Mccaul
MO BRO'S BURGERS
Simple smoke-flavored burgers that will melt in your mouth. You'd swear they were expensive gourmet. Garnish with your favorite burger toppings.
Provided by Chef Mo
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground beef, Worcestershire sauce, bread crumbs, steak sauce, and liquid smoke together in a bowl using your hands. Form mixture into 4 hamburger patties.
- Grill burgers for 5 minutes on the preheated grill. Flip and grill to your desired degree of doneness, about 4 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove burgers from grill and cover each with a slice of Cheddar cheese. Allow to rest and serve on hamburger buns.
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 99.4 mg, Fat 31.3 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 13.7 g, Sodium 726.6 mg, Sugar 2.3 g
JAMES BEARD'S FAVORITE HAMBURGER
Steps:
- Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties¿a 6- to 8-ounce patty for an average serving.
- Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
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