For this Chef's Kitchen recipe, we're taking it to "Triple-D" heights.

Food Network megastar Guy Fieri ("Diners, Drive-ins, & Dives") has created 13 unique sandwiches and burgers for the newly reopened Planet Hollywood Observatory at Disney Springs.

Fieri stopped by just a few days before the grand opening. He was kind enough to take us into the restaurant's kitchen to demo one of his favorite burgers of all time.

"This is called the Mayor of Flavortown," he said, reaching for a ball of 80-20 ground beef. "We're going to smash this [on the stove] and really build some great texture."

Once that patty was flipped, he topped it with pastrami.  

"Everyone loves pastrami," he said with his signature enthusiasm. "Nice, lean pastrami."

Here's a helpful tip regarding cheese.

"This is how you really melt the cheese," he said, squirting the meat with what looked like water and putting a domed-lid down, completely covering it. "If you try and melt the cheese in the oven, it's going to take forever. But when you give it this - that steam melting the cheese - wait until you see this bad boy."

Once it was time to stack this extraordinarily enormous burger, Fieri used his mayo-based Donkey Sauce, thin-sliced pickles, thin-sliced onions, cabbage and a drizzle of vinegar, all between those two halves of the pretzel bun.

That's just the gist, but here it is! Your Mayor of Flavortown recipe:

MAYOR OF FLAVORTOWN BURGER
Recipe courtesy Guy Fieri

Time: 25 minutes
Yield: makes 1 burger

Ingredients:

  • 1 pretzel burger bun
  • 2 tsp garlic butter
  • 1/2 lb 80/20 ground beef
  • 3 oz finely sliced good quality pastrami
  • 2 slices Swiss cheese
  • ½ T donkey sauce
  • ½ T Dijon mustard sauce
  • ½ oz thinly sliced sweet onion
  • 4 slices thin sliced pickles
  • ¼ cup caraway coleslaw
  • Kosher salt

Instructions:

Form ground beef into a burger ball and season all over with salt. Place on a very hot cast iron pan and let sear for 30 to 40 seconds.

Using a firm metal spatula smash burger to ¼-inch thickness.

Spread pastrami around burger evenly so as it cooks the pastrami fat that renders runs into burger.

Once blood starts to appear turn burger and sear on second side.

Add cheese and cover to melt. Pile pastrami high on top of cheese.

Brush garlic butter over insides of bun and toast both sides. Smear bottom with donkey sauce and top with mustard. Layer bottom with onions and pickles.

Place burger with cheese and pastrami on top. Place coleslaw on top then secure top of bun with a pick.

DONKEY SAUCE:

  • 1/4 cup minced roast garlic
  • 1 cup prepared mayonnaise
  • 4 dashes Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 4 pinches ground black pepper

Combine ingredients well and refrigerate for 30 minutes before using.

CARAWAY SLAW:

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1/2 sweet onion, thinly sliced
  • 2 carrots, grated
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons caraway seeds
  • 1 tablespoon mustard seeds
  • Kosher salt
  • Freshly ground black pepper

In a large mixing bowl add mayonnaise, sour cream, Dijon and apple cider vinegar. Whisk together.

In a dry medium skillet over medium heat, toast the caraway and mustard seeds until golden brown and fragrant, 2 to 3 minutes.

Add to bowl with dressing, season with salt and pepper and stir well.