Fat Doug Burger (by Michael Symon)

Rezept: Fat Doug Burger (by Michael Symon)
Burger Challenge 2012/2013 (nicht kommerziell, geschlossene Gruppe)
12
Burger Challenge 2012/2013 (nicht kommerziell, geschlossene Gruppe)
01:00
1
1318
Zutaten für
4
Personen
Bild hochladen
Rezept speichern
ZUTATEN
1200 Gramm
Rinderhackfleisch
250 Gramm
Pastrami, dünn geschnitten
4 Scheiben
Schweizer Käse
2 TL
Butter
4 Stck.
Burgerbrötchen
6 Stck.
scharfe Peperoni aus dem Glas
2 Zehen
Knoblauch
120 ml
Senf
100 ml
Weißweinessig
60 Gramm
Zucker
1 TL
Mehl
0,5 Kopf
Chinakohl frisch, dünn geschnitten
0,5 Zehe
Knoblauch, fein gehackt
0,5
rote Zwiebel, dünn geschnitten
0,5
Peperoni rot, fein gehackt
3 TL
Champagner Essig
1 TL
Dijon Senf
2 TL
Mayonnaise
1 TL
Zucker
1,5 TL
Salz
1 TL
Worcestersoße
1 TL
ShaSha-Sauce
REZEPTINFOS
Schwierigkeitsgrad
leicht
Zubereitungszeit
Preiskategorie
€ €
veröffentlicht am
09.02.2013
Angaben pro 100 g
kJ (kcal)
849 (203)
Eiweiß
16,0 g
Kohlenhydrate
5,6 g
Fett
12,9 g
TIPP!
REZEPT-KATEGORIEN
TIPP!

ÄHNLICHE REZEPTE
Fat Doug Burger (by Michael Symon)

Rindfleisch-Sellerie Grillspieße
Arachnida Pizza

ZUBEREITUNG
Fat Doug Burger (by Michael Symon)

ShaSha Sauce
1
In a food processor, puree the peppers, garlic, mustard and vinegar.
2
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.
3
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.
Slaw
4
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.
Burgers
5
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. 2. Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
6
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.
7
Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
8
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.

KOMMENTARE
Fat Doug Burger (by Michael Symon)

Benutzerbild von leckermutzi
   leckermutzi
Na das nenne ich doch mal einen tollen Burger!! Mal was ganz anderes!! SUPER!!!!! LG Simone

Um das Rezept "Fat Doug Burger (by Michael Symon)" kommentieren zu können, müssen Sie eingeloggt sein.

Empfehlung