Doug Coslett Burger Recipes

CRAZY BURGER

Steps:

• For the Southern slaw: Add the cabbage, jalapeno, mayonnaise, white vinegar and sugar to a large bowl and toss to combine. Season with salt and pepper. Set aside until ready to serve.
• For the burger: Place a large saute pan over medium heat. Once the pan is hot, add the olive oil followed by the onions and saute until just starting to brown, about 3 minutes. Add the agave and balsamic vinegar and toss to combine. Cook for about 10 minutes or until they reach your desired caramelized color. Set aside until ready to serve.
• Divide the beef into 8 even sections and form into patties. Sprinkle the patties on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 ounces canola oil. Let get hot, then add the patties and cook 5 minutes per side or until they reach your desired doneness, frying in batches and adding oil as needed. Remove the patties from the skillet and top each with a slice of American cheese.
• Fry the eggs over-easy in the same skillet over medium-high heat, about 4 minutes.
• Place some mayonnaise on the bun bottoms and tops. Add 2 cheese-topped patties, a fried egg, onions and slaw to each, and finish with the bun tops. Serve.

THE OFFICE BURGER

Steps:

• Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
• Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
• Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
• Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.

THE SMOKEY BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Place the peppers in a bowl. Add 2 teaspoons canola oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until coated.
• Place on a sheet tray lined with parchment paper or aluminum foil. Bake until the peppers are soft, 10 to 15 minutes.
• Preheat a charbroiler or grill on high and a griddle to medium-low.
• Sprinkle the Hoity Toity Patty with salt and black pepper and grill, 3 minutes each side. Meanwhile, oil the griddle and toast the potato bun until golden brown, 3 minutes. Transfer the patty to the hottest part of the griddle and place the cheese on top to melt, about 2 minutes. Meanwhile, heat up the bell peppers and bacon on the griddle, 2 minutes.
• Spread some Spicy Maple BBQ Sauce on both top and bottom of the bun. Place the frisée lettuce on the bun bottom, then place three slices of tomato over the lettuce. Place the patty on the tomato followed by the bacon, roasted peppers and Crispy Onions. Finish with the bun top and enjoy!
• Combine the steak, short rib and sirloin in a bowl. Run through a meat grinder and mix. Portion into 6-ounce balls and press flat in a patty press.
• Combine the brown sugar, honey, maple syrup, vinegar, Worcestershire sauce and 1/2 cup water in a medium saucepot and whisk together. In a separate bowl, mix together the garlic powder, paprika, cayenne, onion powder and celery seed. Slowly mix the dry ingredients into the wet ingredients, whisking constantly to make sure the dry ingredients do not clump up. Mix in the ketchup and set over medium heat, stirring constantly. Bring to a low simmer, then turn the heat to low. Cook, stirring every 5 minutes, until the ketchup taste is gone, about 25 minutes. Cool and set aside.
• Preheat the oil to 350 degrees F in a medium pot or deep-fryer.
• Slice the onion on a deli slicer or mandoline. (They should be thin enough to almost see through them.) Shake the onions loose by hand to ensure that they are properly separated to prevent clumping. Sprinkle the onions with salt and pepper. Add the cornstarch and flour with a bit more salt and pepper. Mix into the onions, making sure to coat and separate all the onion layers (see Cook's Note). Add the onions to the oil, making sure not to crowd the onions and constantly keeping them moving to prevent them from clumping together. Cook until they are golden brown, 2 to 3 minutes. Set on a paper towel-lined tray to drain and 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