Doug Coslett Burger Recipes

FAT DOUG BURGER

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

KING BURGER

Steps:

• Preheat barbecue to 400 degrees F.
• In a large bowl combine the ground beef, seasonings salt, sauce, and onions. Thoroughly mix all the ingredients together. Divide the meat into individual 1 pound patties.
• Once the barbecue has reached 400 degrees F, place the patties directly onto the grill above the direct heat. Cook the patty on 1 side for at least 5 minutes, then turn the patty over and cook for another 5 minutes. Repeat this process for about 20 to 25 minutes or until desired doneness is reached.
• Place beef patty on a hamburger bun dressed with your favorite condiments and enjoy!

DOUG COSLETT BURGER

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.

DOUG'S RECIPE

Steps:

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

SMOKEHOUSE BURGER

Steps:

• Preheat grill to medium-high; wait until grill reaches 400 degrees F.
• Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
• Cook the patties for 5 minutes, then flip.
• Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
• Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
• Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
• Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
• Preheat a smoker to 240 degrees F.
• Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
• Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
• Rub all sides of the pork belly with the reserved rub.
• Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
• Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
• Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
• Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
• Place aioli back into refrigerator until needed.