Izeker & Butch's Michigan Sauce Recipe

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Kathleen Bunting


There's a restaurant in Plattsburg,New York,that would ride our motorcycle to, just to have their Michigans. It must of been a secret sauce and handed down from owner since 1959.
So my husband and I thought we'd try to make our own version of it with the taste we could come close to theirs. And we are satisfied that we came close to our favorite spot to have Michigans and not leave home : )

★★★★☆ 4 votes
8 to 10 Hot Dog Toppers
1 Hr
1 Hr


2 lb
hamburg ( very lean, 85% to 90% )
1 medium
onion finely chopped
1/4 c
green pepper finely chopped
1 tsp
garlic powder
1/2 tsp
groung cumin
1 tsp
worcestershire sauce
1/4 tsp
1/4 tsp
2 tsp
cayenne pepper
2 tsp
chili powder
3 Tbsp
spicy brown mustard
2 Tbsp
tomato paste ( mixed with 1/2 cup water )


1After you have chopped the onion and green pepper by hand to make finer,use food processor.
**You want the taste of the onion and green pepper,but you don't want to see it.
2Don't fry hamburg; Boil it in 2 cups water,breaking it up to a fine texture until liquid is gone.
3Then add paste and 1/2 cup water; if not red enough for your liking,add a little bit, 1 teaspoon at a time.
4Simmer and turning until most liquid is gone,20 minutes.
**You don't want this to ever go to a fry state.
5Serve on grilled hot dog buns,beef hot dogs,Michigan Sauce,Yellow Mustard,Chopped Onion. GET~R~Done!!

About this Recipe

Course/Dish: Other Sauces, Dressings