| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 1 hr 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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 1/2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ShaSha Sauce (below)
- 1/2 pound ground sirloin
- 1/2 pound ground brisket
- 1/2 pound ground boneless short rib (or use 1 1/2 pounds ground beef total, 75% to 80% lean)
- Salt and freshly ground black pepper
- 1/2 pound pastrami, thinly sliced
- 4 slices Swiss cheese, medium thick
- 1 1/2 tablespoons unsalted butter, melted
- 4 brioche or egg buns, split
- 12 hot banana peppers from a jar, tops removed, chopped
- 4 cloves garlic
- 1 cup yellow mustard
- 1 cup white wine vinegar
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
Instructions
- 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
Reviews
I had the Fat Doug and Lola fries at Bar Simon in the Pittsburgh airport.
Not only were my husband and I totally pleased with the service and quality of the food, we bought one of Michael’s cookbooks, and we will eat there again next time we fly!
Michael, you rock!
Sheree B.
This was good. I was really hesitant about the shasha sauce, but went ahead and made half the recipe. I don’t love it, but it’s a different condiment. The slaw was interesting. Again, I didn’t love it, but when you put the whole recipe together, it’s a pretty good burger. My suggestion is to make the burgers very thin so that you can taste all of the other components.
Amazing recipe!! Will be your families favorite new burger if you decide to make it. It is a bit of effort for a hamburger but well worth it. I paired it with Michael Simon’s crab tator tot recipe and the dinner table was very quiet because everyone’s mouths were full!