Fat Doug Burger

Ingredients:

Burgers

• 220 g of ground beef tenderloin
• 220 g of ground beef brisket
• 220 g of minced boneless beef short ribs,
  or just take 700 grams of ground beef with 20-25% fat
• 250 gr. pastrami, thinly sliced
• 4 slices of medium-thick Swiss cheese
• 1.5 tbsp (75 g) butter, melted
• 4 brioche buns or egg rolls, cut in half on the side

Cole Slow

• Half a head of Chinese cabbage, shredded
• Half a clove of garlic, crushed
• Half a small red onion, sliced ​​into thin half rings
• Half a fresh jalapeño pepper, finely chopped
• 3 tablespoons champagne vinegar
• 1 tbsp Dijon mustard
• 2 tablespoons mayonnaise
• 1 tbsp. sugar
• 1.5 tsp salt
• 1 tbsp Worcestershire sauce
• 1 tbsp ShaSha sauce, see recipe below

ShaSha Sauce

• 12 canned hot banana chili peppers, tops trimmed and chopped
• 4 cloves of garlic
• 1 cup yellow mustard
• 1 cup white wine vinegar
• 0.5 cups of sugar
• 2 tbsp. flour

Preparation:

1. Make coleslawIn a medium bowl, combine the cabbage, garlic, onion, jalapeño, vinegar, mustard, mayonnaise, sugar, salt, Worcestershire sauce, and Shasha sauce. Cover and refrigerate for 1 hour.
   
   

   ShaSha Sauce

   
   In the bowl of a food processor, puree the pepper, garlic, mustard and vinegar.
   
   Pour the puree into a non-reactive saucepan, add sugar, and bring to a boil over high heat. Then reduce the heat and simmer for 30 minutes.
   
   In a small bowl or glass, combine the flour and 0.5 cups of water until a smooth paste forms. Pour the mixture into the sauce and continue to simmer over low heat, stirring constantly, for another 20 minutes, until the sauce thickens considerably. Cool and pour into a glass jar.
   
   The sauce can be stored in the refrigerator for 1 month..
2. Make some burgersPreheat a charcoal or gas grill. Combine the three types of ground meat on the work surface and form into four equal patties. Season generously with salt and pepper.
   
   Fry the patties over high heat for 3 to 5 minutes on each side until medium-rare.
3. Meanwhile, heat a large skillet over medium heat. Place 4 mounds of pastrami in it. After 2 minutes, top each mound with a slice of Swiss cheese and cook until the cheese on top melts.
   
   Pour butter into a frying pan and fry the buns, cut side down, for about 2 minutes.
4. Place a heaping spoonful of coleslaw on the bottom half of each bun. Top with a patty, then a mound of pastrami and cheese. Top with the top half of the bun and serve immediately.