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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.
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2
Cover and refrigerate 1 hour.
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3
Make the burgers: Build a charcoal fire or heat a gas grill.
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4
On a work surface, combine the meats and form the burgers into 4 equal-size patties.
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5
Season liberally with salt and pepper.
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6
Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
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7
Meanwhile, heat a large saute pan over medium heat.
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8
Place 4 heaping piles of pastrami in the pan.
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9
After 2 minutes, top each pile with a slice of Swiss cheese.
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10
Remove them when the cheese is melted; set aside.
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11
Pour the butter into the pan.
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12
Place the buns in the pan, cut-side down, and toast, about 2 minutes.
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13
Place a heaping tablespoonful of the slaw on the bottom half of each bun.
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14
Top with a burger and a mound of pastrami and cheese.
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15
Cover each with the top half of the bun and serve immediately.
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16
In a food processor, puree the peppers, garlic, mustard and vinegar.
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17
Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat.
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18
Lower the heat and simmer the mixture for 30 minutes.
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19
In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste.
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20
Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick.
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21
Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).
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22
The sauce can be refrigerated for up to 1 month.
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23
Photograph by Andrew Mccaul
