Fat Doug Burger Recipes

MICHAEL SYMON'S "FAT DOUG" BURGERS

Steps:

• Mix all slaw ingredients and refrigerate for one hour
• Make 4 equal size patties, season with salt and pepper
• Grill patties over high heat, 3-5 minutes per side
• Put 4 piles of pastrami or corned beef in a pan over medium heat
• After two minutes, top each pile with a slice of Swiss cheese
• Remove when cheese melts
• Pour butter into pan
• Toast buns, cut sides down, for two minutes
• Assemble burgers: Place slaw on bottom half of bun
• Top with burger, pastrami or corned beef and cheese
• Cover with top bun and serve

FATHEAD DOUGH RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a microwavable friendly bowl add cheese, almond flour and cream cheese. Microwave on high for 60 seconds.
• Stir until slightly combined and place back into the microwave for another 60 seconds, or until cheese is warm and melted.
• Add egg and large pinch of salt. Stir dough together until it forms a ball and egg is mixed in. Allow dough to sit for 15 minutes. Use for whatever you have in mind! Pizza, Bagels, Cinnamon Rolls etc.

FATHEAD KETO BURGER BUNS

Steps:

• Preheat oven to 375ºF
• Mix dry ingredients ( almond flour, yeast, erythritol, and baking powdetogether and set aside
• Put the cream cheese, and shredded Mozzarella cheese in a microwave safe bowl and microwave in 30 seconds iintervals until cheese is evenly melted. Remember to stir in between ( helps to distribute the heat. ) it usually takes me about 1 min 30 secs in total sometimes 2 mins.
• Pour dry ingredients into the microwaved cheese. Mix with your hands or with a spatula then add the cold eggs. Mix till a ball of dough forms.
• Depending on your needs, divide the dough into 4 or 6 equal parts and transfer into well greased mini pie dishes.
• Sprinkle sesame seeds on top, Then bake in the oven for 10 to 12 mins or until the top is golden brown
• Bring out of the oven, allow to cool.

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