Doug Burger Microsoft Recipes

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FAT DOUG BURGER



Fat Doug Burger image

Provided by Michael Symon : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 25

1/2 head napa cabbage, shredded
1/2 clove garlic, minced
1/2 small red onion, thinly sliced
1/2 fresh jalapeno pepper, minced
3 tablespoons champagne vinegar
1 tablespoon dijon mustard
2 tablespoons mayonnaise
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon ShaSha Sauce (below)
1/2 pound ground sirloin
1/2 pound ground brisket
1/2 pound ground boneless short rib (or use 1 1/2 pounds ground beef total, 75% to 80% lean)
Salt and freshly ground black pepper
1/2 pound pastrami, thinly sliced
4 slices Swiss cheese, medium thick
1 1/2 tablespoons unsalted butter, melted
4 brioche or egg buns, split
12 hot banana peppers from a jar, tops removed, chopped
4 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
1/2 cup sugar
2 tablespoons all-purpose flour

Steps:

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

DOUG COSLETT BURGER



Doug Coslett Burger image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 3 (8 to 10 ounce) burgers

Number Of Ingredients 7

1 pound 85 percent lean ground beef
1 pound 90 percent lean ground beef
1 egg
1/8 cup chopped red pepper
2 tablespoons chopped shallot
1 teaspoon A1 steak sauce
Seasoned salt and pepper

Steps:

  • Place ingredients in large bowl and mix together by hand until well incorporated and meat has smooth consistency. Divide into 3 equal parts. Work meat into smooth balls. Then make into patties, make patties into a bi-concave disc with center approximately 50 percent the thickness of the edges. Grill to desired temperature. While grilling the patties shrink in diameter but thicken centrally so that you have a uniformly thick burger when finished.

DOUGH BURGERS



Dough Burgers image

Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. My grandmother made these for years and I still make them.

Provided by Deborah Mackrodt

Categories     Burgers

Number Of Ingredients 5

1 lb ground meat
1/2 c self rising flour
1 tsp lawry's seasoned salt
1/4 tsp onion powder
oil for frying

Steps:

  • 1. Gently crumble and break apart the ground meat in a bowl.
  • 2. Add the Lawry's seasoning and onion powder to the flour and stir. Then add flour and gently mix together with the meat.
  • 3. Add the 3 tablespoons of milk and mix gently.Mixture should be moist not at all gooey. You can add a little flour if needed.
  • 4. form very thin patties from the meat as these will shrink.They should be about the diameter of a saucer.
  • 5. Fry in oil flipping only once. Do not press down while cooking.
  • 6. Top with cheese until melted.
  • 7. Drain grease out of pan ( do not wipe the pan ) and then place your buns to toast in the pan.

SOURDOUGH CHEESEBURGERS



Sourdough Cheeseburgers image

Here's a mouthwatering cheeseburger that's easy and quick. I came up with it one night when I realized I'd run out of hamburger buns. My husband loved the tang and toasty crunch of the sour-dough bread.-Michelle Dommel, Quakertown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1/2 pound ground beef
Salt and pepper to taste
1 small onion, sliced and separated into rings
4 tablespoons butter, divided
4 slices sourdough bread
4 slices Swiss cheese

Steps:

  • In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate. , Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted., To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.

Nutrition Facts : Calories 969 calories, Fat 68g fat (32g saturated fat), Cholesterol 193mg cholesterol, Sodium 982mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.

KRAUTBURGERS



Krautburgers image

Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 32 buns.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup sugar
2 tablespoons shortening
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 pounds ground beef
1 medium cabbage, shredded
1 medium onion, chopped
Salt, pepper and seasoned salt to taste
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.

Nutrition Facts :

FAT DOUG BURGER



Fat Doug Burger image

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!

Provided by @MakeItYours

Number Of Ingredients 19

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

Steps:

  • Cook's Note: You can substitute 1 1/2 pounds ground beef for the sirloin, brisket and short rib mix.
  • For the coleslaw: Mix together the vinegar, mayonnaise, mustards, sugar, Worcestershire, salt, garlic, jalapenos, cabbage and onions. Set aside or refrigerate to let the flavors meld, preferably for 1 hour.
  • For the burgers: Preheat the grill to high heat. Mix together the brisket, short rib and sirloin to combine well and form into 4 equal patties. Sprinkle both sides of the patties with salt. Grill the patties over high heat until medium-rare, 3 to 5 minutes per side.
  • Divide the pastrami into 4 small piles. Warm the pastrami piles in a saute pan over medium heat. After 2 minutes, top each pile with a slice of Swiss cheese. When the cheese has melted, remove the pastrami from the pan and set aside.
  • Brush the cut sides of the buns with the butter and toast, cut-side down, in a pan or on the grill.
  • To serve, place a burger on the bottom bun, top with the pastrami with cheese, a heaping spoonful of the slaw, and finish with the top bun.

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