Doug Coslett Burger 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

BURGER OR HOT DOG BUNS



Burger or Hot Dog Buns image

This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.

Provided by Sally

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup milk
½ cup water
¼ cup butter
4 ½ cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 ½ teaspoons salt
1 egg

Steps:

  • In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
  • In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  • Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
  • Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  • For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g

DOUG'S RECIPE



Doug's Recipe image

test recipe by doug walker

Provided by Food Network

Time 3h

Yield 1 dozen

Number Of Ingredients 3

1 cup sugar
2 tbsp vanilla
3 cup flour

Steps:

  • Mix it all togeter (1). Start over again(1).

Nutrition Facts : Calories 325 calorie

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