{"id":149,"date":"2013-06-28T13:06:24","date_gmt":"2013-06-28T20:06:24","guid":{"rendered":"http:\/\/www.beermonthclub.com\/blog\/?p=149"},"modified":"2013-06-28T13:06:24","modified_gmt":"2013-06-28T20:06:24","slug":"michael-symons-fat-doug-burgers","status":"publish","type":"post","link":"https:\/\/www.beermonthclub.com\/blog\/michael-symons-fat-doug-burgers\/","title":{"rendered":"Michael Symon\u2019s Fat Doug Burgers"},"content":{"rendered":"<p><a href=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-1.jpg\"><img loading=\"lazy\" class=\"alignright size-full wp-image-150\" alt=\"Fat Doug Burger 1\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-1.jpg\" width=\"180\" height=\"268\" \/><\/a>As summer quickly approaches, we found this recipe that will go great with your favorite microbrew!<\/p>\n<p>Ingredients:<\/p>\n<p>For the Slaw:<\/p>\n<ul>\n<li>1\/2 head napa cabbage, shredded<\/li>\n<li>1\/2 clove garlic, minced<\/li>\n<li>1\/2 small red onion, thinly sliced<\/li>\n<li>1\/2 fresh jalapeno pepper, minced<\/li>\n<li>3 tablespoons champagne vinegar<\/li>\n<li>1 tablespoon dijon mustard<\/li>\n<li>2 tablespoons mayonnaise<\/li>\n<li>1 tablespoon sugar<\/li>\n<li>1 1\/2 teaspoons salt<\/li>\n<li>1 tablespoon Worcestershire sauce<\/li>\n<li>1 tablespoon ShaSha Sauce (below)<\/li>\n<\/ul>\n<p>For the Burgers:<\/p>\n<ul>\n<li>1\/2 pound ground sirloin<\/li>\n<li>1\/2 pound ground brisket<\/li>\n<li>1\/2 pound ground boneless short rib (or use 1 1\/2 pounds ground beef total, 75% to 80% lean)<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>1\/2 pound pastrami, thinly sliced<\/li>\n<li>4 slices Swiss cheese, medium thick<\/li>\n<li>1 1\/2 tablespoons unsalted butter, melted<\/li>\n<li>4 brioche or egg buns, split<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.<\/p>\n<p>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.<\/p>\n<p>Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.<\/p>\n<p>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.<\/p>\n<p>ShaSha Sauce:<\/p>\n<ul>\n<li>12 hot banana peppers from a jar, tops removed, chopped<\/li>\n<li>4 cloves garlic<\/li>\n<li>1 cup yellow mustard<\/li>\n<li>1 cup white wine vinegar<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>2 tablespoons all-purpose flour<\/li>\n<\/ul>\n<p>In a food processor, puree the peppers, garlic, mustard and vinegar.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-2.jpg\"><img loading=\"lazy\" class=\"aligncenter  wp-image-151\" alt=\"Fat Doug Burger 2\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-2.jpg\" width=\"576\" height=\"385\" srcset=\"https:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-2.jpg 720w, https:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-2-300x200.jpg 300w\" sizes=\"(max-width: 576px) 100vw, 576px\" \/><\/a><\/p>\n<p><i>Recipe from\u00a0<\/i><i><a role=\"button\" href=\"https:\/\/www.facebook.com\/notes\/the-microbrewed-beer-of-the-month-club\/michael-symons-fat-doug-burgers\/602441723113896#\">Foodnetwork.com<br \/>\n<\/a><\/i><i>Photos from\u00a0<\/i><a role=\"button\" href=\"https:\/\/www.facebook.com\/notes\/the-microbrewed-beer-of-the-month-club\/michael-symons-fat-doug-burgers\/602441723113896#\"><i>passthesushi.com<\/i><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As summer quickly approaches, we found this recipe that will go great with your favorite microbrew! Ingredients: For the Slaw: 1\/2 head napa cabbage, shredded 1\/2 clove garlic, minced 1\/2 small red onion, thinly sliced 1\/2 fresh jalapeno pepper, minced 3 tablespoons champagne vinegar 1 tablespoon dijon mustard 2 tablespoons mayonnaise 1 tablespoon sugar 1 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Michael Symon\u2019s Fat Doug Burgers - Craft Beer Blog from The Beer of the Month Club<\/title>\n<meta name=\"description\" content=\"As summer quickly approaches, we found this recipe that will go great with your favorite microbrew!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beermonthclub.com\/blog\/michael-symons-fat-doug-burgers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Michael Symon\u2019s Fat Doug Burgers - Craft Beer Blog from The Beer of the Month Club\" \/>\n<meta property=\"og:description\" content=\"As summer quickly approaches, we found this recipe that will go great with your favorite microbrew!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.beermonthclub.com\/blog\/michael-symons-fat-doug-burgers\/\" \/>\n<meta property=\"og:site_name\" content=\"Craft Beer Blog from The Beer of the Month Club\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/beermonthclub\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-06-28T20:06:24+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/Fat-Doug-Burger-1.jpg\" \/>\n<meta name=\"author\" content=\"Kristina Manning\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@BeerMonthClub\" \/>\n<meta name=\"twitter:site\" content=\"@BeerMonthClub\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristina Manning\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Michael Symon\u2019s Fat Doug Burgers - 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