Ingredients Jump to Instructions ↓

  1. 1/2 head napa cabbage, shredded

  2. 1/2 clove garlic, minced

  3. 1/2 small red onion, thinly sliced

  4. 1/2 fresh jalapeno pepper, minced

  5. 3 tablespoons champagne vinegar

  6. 1 tablespoon dijon mustard

  7. 2 tablespoons mayonnaise

  8. 1 tablespoon sugar

  9. 1 1/2 teaspoons salt

  10. 1 tablespoon Worcestershire sauce

  11. 1 tablespoon ShaSha Sauce (below)

  12. 1/2 pound ground sirloin

  13. 1/2 pound ground brisket

  14. 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

  15. 1/2 pound pastrami, thinly sliced

  16. 4 slices Swiss cheese, medium thick

  17. 1 1/2 tablespoons unsalted butter, melted

  18. 4 brioche or egg buns, split

  19. 12 hot banana peppers from a jar, tops removed, chopped

  20. 4 cloves garlic

  21. 1 cup yellow mustard

  22. 1 cup white wine vinegar

  23. 1/2 cup sugar

  24. 2 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. 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


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