Fat Doug Burger

Ingredients

• 12  banana peppers from a jar hot chopped
• 3 tablespoons champagne vinegar 
• 1 tablespoon dijon mustard 
• 4  egg buns split
• 2 tablespoons flour all-purpose
• 0.5 clove garlic minced
• 4 cloves garlic 
• 0.5 pound ground sirloin 
• 1 tablespoon shasha sauce (below)
• 0.5  jalapeno fresh minced
• 2 tablespoons mayonnaise 
• 0.5 head napa cabbage shredded
• 0.5 pound pastrami thinly sliced
• 0.5 small onion red thinly sliced
• 1.5 teaspoons salt 
• 4 servings salt and pepper black freshly ground
• 0.5 cup sugar 
• 1 tablespoon sugar 
• 4 slices swiss cheese thick
• 1.5 tablespoons butter unsalted melted
• 1 cup citrus champagne vinegar 
• 1 tablespoon worcestershire sauce 
• 1 cup mustard yellow
• 0.5 pound ground short boneless 75% 80% lean
• 0.5 pound ground brisket 
• 0.5 pound ground brisket 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• grill

Directions

1. 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.
2. 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.
3. Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
4. Meanwhile, heat a large saute pan over medium heat.
5. Place 4 heaping piles of pastrami in the pan. After 2 minutes, top each pile with a slice of Swiss cheese.
6. Remove them when the cheese is melted; set aside.
7. Pour the butter into the pan.
8. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
9. 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.
10. In a food processor, puree the peppers, garlic, mustard and vinegar.
11. 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.
12. In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste.
13. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick.
14. 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.
15. Photograph by Andrew Mccaul