Hi, readers Autin Carter welcomes you all to Beyond The Bayou Blog to cook your favorite dish today: The Bratwurst Burger Recipe. There is nothing like a great burger. Juicy flavorful meat, cheese, all the toppings–like really who doesn’t crave a good burger?
So, in the spirit, I wanted to make some burgers that celebrate sausage and beer. So, a bratwurst burger with caramelized onions, sauerkraut, and Muenster cheese was made!
Since moving out to Texas my eating habits have changed. I enjoy a good brat with some local beer. Microbreweries are popping up all over the States with great craft beer. It is a great setting to hang out with friends and have some great food. A lot of food trucks go out to these breweries and a few friends and I try to meet and catch up over a few brews and food.
This recipe comes together quickly. The beer-braised onions are what take a little bit of time. When cooking the sauerkraut, make sure to drain it well. I just sat it in a strainer to get most of the liquid out.
Trying this recipe brings me a different kind of pleasure and hope you will get that too. Just be ready to kickstart our Bratwurst Burger Recipe in the next few minutes.
What Is Bratwurst Burger?
The combination of traditional German sausage flavor with the convenience of a burger creates a mouth-watering Bratwurst Burger, a tasty take on the typical hamburger. The ground pork is first marinated in a spicy mixture that includes ginger, nutmeg, and white pepper until it becomes juicy. These juicy patties are made with premium ingredients and cooked to order on the stovetop or grill. Caramelized onions, tangy sauerkraut, melting cheese, and a toasted bun make for a savory delight in every bite. The savory, spicy, and acidic flavors come together in a delicious blend that complements any casual or BBQ dish. Enjoy your burger with Campfire Sauce and get the best out of the meal.
German-Style Bratwurst Burger Recipe
Equipment
- Skillet
- Spatula
- Pan for cooking patties
- Toaster or oven for toasting buns
Ingredients
- 1,1/2 pound ground pork
- 1/4 tsp ground ginger
- 1/4 tsp ground white pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1,1/4 tsp kosher salt
- a pinch of red pepper flakes
- 4 tbsp butter
- 2 onions thinly sliced
- 1/2 cup beer
- 1 cup sauerkraut, drained
- 6-8 slices Munster cheese
- whole grain mustard
- mayo for the buns
- 5-6 pretzel buns
Instructions
- Combine ground pork with ginger, white pepper, allspice, nutmeg, salt, and red pepper flakes. Adjust seasoning to taste.
- Caramelize onions in butter over medium-high heat for 30-60 minutes, then add sauerkraut and beer. Cook until reduced, about 5 minutes.
- Form seasoned pork into patties and cook in a preheated, oiled pan for 4-5 minutes per side.
- Toast pretzel buns and spread with mayo and whole-grain mustard.
- Assemble burgers with patties, caramelized onions and sauerkraut, and Munster cheese. Serve and enjoy!
Nutrition
Other Ways to Make Bratwurst Burger!
- Using the Pellet Smoker
- Make sure your hopper is filled with pellets.
- Preheat your grill or smoker to 275-300°F. Ensure your grates are clean.
- Place your burgers onto the grates and close the lid.
- Using a Charcoal Grill
- Prepare your charcoal grill for 2-zone cooking, aiming for about 275-300°F. This means banking your charcoal to one side of the grill, creating a hot zone and a cool zone.
- Add a handful of wood chips over the top of your charcoal, evenly distributing them to prevent flare-ups.
- Place your burgers on the cooler side, monitoring the ones closest to the coals.
- Using a Gas Grill
- Create a foil pack. Tear off a piece of foil large enough to accommodate about 1 cup of wood chips, then spread them out. Fold all sides over to create an envelope. Use a fork or knife to pierce 2-3 holes in the top for smoke to escape, being careful not to pierce all the way through both sides.
- Preheat your grill to 275-300°F. Place the foil pack on top of a burner turned to high heat, allowing the wood chips to smolder as it comes to temperature.
- Place the prepared burger patties on the cool side of the grill and close the lid.
