This sandwich was available at Lambeau Field concession stands for the entire 2014 season...
Recipe Makes about 30 sandwiches…Enjoy!!
Ingredients:
8-10 lbs brisket
3 lbs chuck
3 lbs short rib
6 lbs slab bacon
60 slices of cheddar cheese, or other sliced cheese
30 Brioche buns, grilled with butter
Sliced onions/onion straws
Chipotle mayo
Salt
Pepper
Fresh rosemary
Fry batter
Lemon pepper
Dill weed
Paprika
Ground sage
Barbecue sauce
Coarse black pepper
Kosher salt
Cooking oil
Directions:
To make patties:
4 lbs brisket
3 lbs each chuck and short rib
1 to 1 ½ lbs slab bacon
Cut all meat into 1 ½ inch cubes and mix together. Run it through a meat grinder, and allow about 45 minutes to put through a standard home kitchen sized grinder.
Season with coarse black pepper and kosher salt before cooking.
Form 6 oz balls to form patties with the fresh-ground meat. Lightly brush oil on the patties before grilling.
Put patties on hot grill. Make sure to let them cook and don’t press them.
For tops of burgers:
3-4 lbs bacon baked in the oven at 350 degrees, with fresh black pepper and fresh rosemary (to taste) sprinkled on.
4 lbs brisket, smoked or braised with small amount of barbecue sauce on top.
60 pieces of sliced cheddar cheese, or other sliced cheese. Chipotle mayo on the bottom of the bun.
Onion straws and jalapeño caps fried in fry batter with a pinch of lemon pepper, dill weed, paprika and ground sage to taste.
After patties are cooked, place on toasted and buttered brioche bun with chipotle mayo and top with the 2 slices bacon, 2-4 ounces of brisket with barbecue sauce, two slices cheese, scoop of onion straws and 4-6 jalapeño caps.