Midwest Burger

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 260°F, for 6 hours and press Start to preheat. Meanwhile, continue to the next step.

• 2

  To make the spice rub, combine all the spice rub ingredients in a bowl and mix well to combine.

• 3

  Tear 3 lengths of foil 1 x 45-inches long and 2 x 30-inches long. Lay the long piece horizontally on the countertop. Lightly oil the center of the foil. Place the 2 remaining sheets vertically and slightly overlapping each other in the middle, to form a cross. Place the roasting pan in the center of the cross and insert the broiling rack.

• 4

  Place the beef on the rack and sprinkle all over with the spice rub, patting it to adhere. Pour the apple cider in the pan, avoiding the beef.

• 5

  Bring the edges of the foil up and over the beef to loosely cover and create a parcel. Tightly seal the edges.

• 6

  Once preheated, carefully place the parcel in the oven and bake for 6 hours. Meanwhile, continue to the next step.

  Tip: The parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
• 7

  To make the chipotle barbecue sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally for 10 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.

• 8

  Add the chipotle and spices and cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes.

• 9

  Place the sauce in a blender and blend until smooth. Transfer to a medium saucepan.

  Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about 4 cups (32 fl oz)
• 10

  When the oven signals, remove the beef from the oven. Carefully open the foil and remove the beef and rack from the pan. Strain the pan juices through a fine sieve and reserve. Return the beef to the pan and shred with 2 forks.

• 11

  Place the pan with the chipotle barbecue sauce over medium heat, add approximately 1 cup (8 fl oz) of the reserved cooking liquid to loosen the sauce slightly. Season with salt and stir until heated through.

• 12

  Transfer the beef to a saucepan and place over medium-low heat. Add approximately half the chipotle barbecue sauce and bring to a simmer. Remove from the heat and set aside.

  Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with chicken wings!
• 13

  Place the buns cut side up in the air fry basket. Insert the basket into position 3. Set the oven to Broil, High, for 3 minutes and press Start.

• 14

  The buns should be lightly toasted. If not, broil a little longer.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 15

  Remove the buns from the basket and set aside. Place the roasting pan on the rack to catch any drips during cooking. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 400°F, for 6 minutes. Press Confirm for P2 and set the oven to Broil, High, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 16

  Place the patties on a plate, brush both sides with oil and season with salt and pepper.

• 17

  Once preheated, carefully place the patties in the basket, evenly spaced apart and roast for 6 minutes in P1. The oven will automatically switch to P2.

• 18

  The patties are cooked when a meat thermometer inserted into the center reads 145°F for well-done. If not, broil a little longer.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 19

  Divide the cheese between the patties and return to the oven for 1 minute to allow the residual heat to melt the cheese.

• 20

  Spread a little mayonnaise over the base of each burger bun. Top with a patty, lettuce and tomato, followed by some of the pulled beef and bun top. Secure with a skewer through the layers and serve.