Wednesday, March 5, 2014

"Fat Doug" Does It Again

Michael Symon is probably one of the little more well-known chefs in my book. (Ok, let's be honest, he's probably THE most well-known chef in my book.) And that comes as no surprise since he's been a national culinary icon for many years now.

What also comes as no surprise is that he and his talented B Spot restaurant team recently beat out more than 25 other chefs from across the county for an unprecedented fourth "People's Choice Award" at this year's popular Amstel Light Burger Bash held in Miami Beach, Florida, as part of the prestigious Food Network South Beach Wine & Food Festival.

Rachael Ray presenting Michael Symon his first-place award

"The B Spot team knew that competition would be fierce," says Michael. "So we went back to our roots with the 'Fat Doug,' topped it with delectable Castello Creamy Havarti cheese, and produced a truly delicious burger. Winning [this award] for the fourth time was a thrill and an honor!"

Michael's iconic winning entry, which actually made his B Spot eatery quite famous, is more accurately described as a "meat-on-meat" burger. How so? But perhaps even more pressing, what exactly makes this burger so incredibly special?

No need to fret, my friends. Now you can find out for yourself by trying Michael's recipe -- straight from the maestro chef himself. Enjoy it. And feel free to pass it on and on and on. (You're welcome.)

Courtesy of Michael Symon
Makes 4 servings


½ head Napa cabbage, shredded
½ clove garlic, minced
½ small red onion, sliced thin
½ jalapeƱo pepper, minced
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon sugar
1½ teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon spicy mustard

½ pound ground sirloin
½ pound ground brisket
½ pound boneless short ribs (or 1½ pounds ground beef)
½ pound pastrami, sliced thin
4 slices Castello® Creamy Havarti cheese
1½ tablespoons butter, melted
4 brioche or egg buns
Salt and pepper

  1.  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.
  2. 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.
  3. Pour butter into the pan. Toast buns—cut sides down—for about 2 minutes or until toasted to your liking.
  4. Place slaw on bottom half of bun, top with burger, pastrami and cheese, then cover with top bun and serve.