From PEOPLE Magazine Click to enlarge
FOOD

Michael Symon's ...

AWARD-WINNING BURGER

Pastrami on a patty? Yum-o! The Iron Chef's dish ranked No. 1 at Rachael Ray's Burger Bash

"FAT DOUG" BURGER

FOR SLAW:

• ½ head Napa cabbage, shredded

• ½ clove garlic, minced

• ½ small red onion, sliced thin

• ½ fresh jalapeno pepper, minced

• 3 tbsp. champagne vinegar

• 1 tbsp. Dijon mustard

• 2 tbsp. mayonnaise

• 1 tbsp. sugar

• 1½ tsp. salt

• 1 tbsp. Worcestershire sauce

• 1 tbsp. spicy mustard

FOR BURGERS:

• ½ lb. ground sirloin, ½ lb. ground brisket and ½ lb. ground boneless short rib (or 1½ lbs. ground beef)

• ½ lb. pastrami, sliced thin

• 4 slices Swiss cheese

• 1½ tbsp. butter, melted

• 4 brioche or egg buns

• Salt and pepper

1. For slaw: Mix ingredients and refrigerate for one hour.

2. Make 4 equal-size patties. Season with salt and pepper.

3. Grill burgers over high heat, 3 to 5 minutes per side.

4. Put 4 piles of pastrami in a pan over medium heat. After two minutes, top each with a slice of Swiss cheese. Remove when cheese melts.

5. Pour butter into pan. Toast buns cut side down for about two minutes.

6. Place slaw on bottom half of bun. Top with burger, pastrami and cheese. Cover with top half of bun and serve.

  • Contributors:
  • CONTRIBUTOR Liza Hamm.