CLEVELAND, Ohio - It's a huge hit with Cleveland Indians fans -- a burger made from beef briskett! Fox 8's Todd Meany teamed up with Chef Josh Ingraham from Progressive Field's 'Throwing Smoke' to learn the secret recipe that turns this tasty meat into a handful of deliciousness.
Click here for information on the different Cleveland Indians dining options.
32 oz. Smoked Fully Cooked Brisket
4 oz. Non Fat Dry Milk Powder
2 oz. Far East BBQ Sauce
4 ea. Slices Smoked Gouda
4 oz. Frizzled Onions
4 ea. Milk Burger Buns
Take 16 oz. of the fully cooked Brisket and shred by hand into small one inch pieces. Using the other 16 oz chop roughly and place inside a robo coupe and pulse a few times to grind down. In a bowl combine both the pulled Brisket and the ground Brisket and add your Far East BBQ sauce and the Dry Milk Powder.
Mix thoroughly and using a ring mold separate and shape 4 Brisket patties. For best result let the formed patties sit in a refrigerator for a few hours before you use. The preferred method to reheat is to pan sear in a non-stick pan or place on a baking sheet in an oven set to 400 for 10-12 minutes or until crispy on the edges.
At this point make sure your Buns are toasted and your cheese hit the patties for those last few minutes in a pan or in the oven. Place your patty on the Bun and hit it once more with a little sauce and some frizzled onions!
"Far East" BBQ Sauce
16 oz. Bertman's mustard
32 oz. Hoisin sauce
4 oz. Sriracha
6 oz. Seasoned Rice Wine Vinegar
Combine all ingredients in a sauce pan, bring to a boil. Remove from heat and allow to cool. Transfer to containers for storage and refrigerate.