Fat Doug Burger
"This is the burger that made B Spot famous! I named it after my partner, Doug Petkovic, who ironically is quite svelte. But who the heck would order a Skinny Doug? This was our first "meat-on-meat" style hamburger, a concept that proves that everything is better topped with meat - even meat! Turns out we aren't the only ones who think so as the burger took top honors at the South Beach Wine and Food Festival's Burger Bash. Once you try this pastrami-topped burger, we think you'll agree too. But don't stop there. Let your imagination go wild and you'll see that there isn't a meat that doesn't go great on a burger!..."
INGREDIENTS
•
3 tablespoons champagne vinegar
•
2 tablespoons mayonnaise
•
1 tablespoon Dijon mustard*
•
1 tablespoon spicy mustard*
•
1 tablespoon sugar
•
1 tablespoon Worcestershire sauce
•
1 1/2 teaspoons salt
•
1 clove garlic, sliced
•
1 jalapeno pepper, sliced thin
•
3/4 head napa cabbage, shredded
•
1/2 small red onion, sliced thin
•
8 ounces ground sirloin
•
8 ounces ground brisket
•
8 ounces ground boneless short rib
•
Salt
•
8 ounces pastrami, sliced thin*
•
4 slices Swiss cheese
•
1 1/2 tablespoons unsalted butter, melted
•
4 brioche or sesame seed buns
Comments & Reviews
Just A Pinch Sweepstakes