Michael Symon’s "Fat Doug" Burger with Castello® Creamy Havarti

Ingredients for 4 servings

SLAW

½ head Napa cabbage, shredded

½ clove garlic, minced

½ small red onion, sliced thin

½ jalapeño pepper, minced

3 tablespoons champagne vinegar

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

1 tablespoon sugar

1-½ teaspoons salt

1 tablespoon Worcestershire sauce

1 tablespoon spicy mustard

BURGER

½ pound ground sirloin

½ pound ground brisket

½ pound boneless short ribs (or 1-½ pounds ground beef)

½ pound pastrami, sliced thin

4 slices Castello® Creamy Havarti Cheese

1-½ tablespoons butter, melted

4 brioche or egg buns

Salt and pepper

Michael Symon’s "Fat Doug" Burger with Castello® Creamy Havarti

Preparation

2014 People's Choice Award Winner, South Beach Wine & Food Festival Amstel Light Burger Bash

Mix all slaw ingredients together and refrigerate for one hour.

Mix all the meat together really well and form into four equal size patties, season with salt and pepper. Grill the patties over high heat, 3 to 5 minutes per side.

Put 4 piles of pastrami in a pan over medium heat. After 2 minutes, top each pile with a slice of Castello®Creamy Havarti Cheese, remove from pan when the cheese has melted, set aside.

Pour butter into the pan. Toast buns—cut sides down—for about 2 minutes or until toasted to your liking.

Place slaw on bottom half of bun, top with burger, pastrami and cheese, then cover with top bun and serve.

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