Midwest Burger

Midwest Burger

You’re gonna need two hands for this slice of heaven! Spice-rubbed, cider-braised brisket atop a juicy burger, slathered in homemade chipotle barbecue sauce. Dorothy woulda’ been clicking her heels for this one. Use leftover braised brisket in tacos, on pizza or to beef up your grilled cheese sandwich.

7 hrs total time

1 hr active time


Makes 4



  • Cooking oil spray
  • 2½ lb flat brisket
  • 1 cup (8 fl oz) apple cider

For the spice rub:

  • 2 tbsp granulated sugar
  • 1 tbsp demerara sugar
  • 5 tsp kosher salt
  • 2 tsp chipotle powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ¼ tsp smoked paprika

For the chipotle barbecue sauce:

  • 1 tbsp vegetable oil
  • 1 yellow onion

    thinly sliced

  • 2 cloves garlic

    thinly sliced

  • 3½ oz can chipotle peppers in adobo sauce
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • ½ tsp mustard powder
  • 14½ oz can diced tomatoes
  • ⅓ cup (3¼ oz) tomato paste
  • ¾ cup (6 fl oz) apple cider vinegar
  • ¾ cup (5¼ oz) demerara sugar
  • 2 tbsp (1½ oz) honey
  • 2 tsp Worcestershire sauce
  • Kosher salt

    to season

To serve:

  • 4 x burger buns

    cut in half horizontally

  • 4 x 6 oz beef burger patties

    1-inch thick

  • 2 tsp vegetable oil
  • Kosher salt

    to season

  • Freshly ground black pepper

    to season

  • 4 oz firm blue cheese

    coarsely crumbled

  • Mayonnaise

    to season

  • 8 gem lettuce leaves
  • 2 tomato



  • 1Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 2Tear 3 lengths of foil 1 x 45-inch long and 2 x 30-inch 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.
  • 3Place 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.
  • 4Bring the edges of the foil up and over the beef to loosely cover and create a parcel. Tightly seal the edges.
  • 5Once preheated, carefully place the parcel in the oven and start the timer. Meanwhile, make the chipotle barbecue sauce.
    Tip: The parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
  • 6Heat 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.
  • 7Add 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.
  • 8Blend the sauce 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)
  • 9When 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.
  • 10Place 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.
  • 11Transfer 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!
  • 12Place the buns, cut side up, in the air fry basket. Place the basket in rack position 3 and start the timer.
  • 13The buns should be lightly toasted. If not, give it a bit more.
  • 14Remove the buns from the basket and set aside. Insert the wire rack in position 8. Place the roasting pan on top so it sits beneath the basket. Meanwhile, continue to the next step.
  • 15Place the patties on a plate, brush both sides with oil and season with salt and pepper.
  • 16Once preheated, carefully place the patties in the basket, evenly spaced apart and start Autopilot.
  • 17The patties are cooked when a meat thermometer inserted into the center reads 145°F for well-done. If not, give it a bit more.
  • 18Divide the cheese between the patties and return to the oven for 1 minute to allow the residual heat to melt the cheese.
  • 19Spread 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.