Mixing Ground Beef and Ground Pork for Brats

Brat burgers combine all the mouthwatering flavors of bratwurst, into a hamburger patty, for a taste that is truly the best of both worlds!

Wisconsin is famous for brats. Everyone knows that. Wisconsin is also the dwelling of the hamburger. It was invented right up the road from me in Seymour. And so it would only make sense to combine the two and craft an awe-inspiring deviling burger!

Deviling Burgers

You don't need a meat grinder to make a good brat burger. Ask your butcher to grind you some pork shoulder or buy freshly ground pork from the meat case. Brat burgers are fantastic because you are literally making bratwurst, only skipping the boring pace of stuffing casings, which is obviously required to make homemade sausages. Your brat patties are perfect for throwing on the grill or tin can be hands cooked up in a skillet.

How to Make Brat Burger Patties

Equally opposed to my very popular bootleg burger tutorial, the steps to make brat burger patties are a niggling less delicate since all of the seasonings demand to exist thoroughly mixed with the pork, but this also makes them easier to create. This is the aforementioned process used for my Jamaican Jerk Pork Burgers every bit well.

Crumble your ground pork into a large basin and combine the deviling seasonings in a carve up dish, then sprinkle the seasonings over the pork and mix together. Yous will get maximum flavor from your patties if you let the flavors meld in your refrigerator overnight, simply this is optional.

To form the patties I use a digital kitchen scale to measure out ⅓ pound assurance, and then flatten them with hamburger press, or the lesser of a flat plate.

Tip: Use wax paper when flattening the patties to prevent sticking.

Brat Burger Toppings

The basic toppings for a brat burger are whatever you would put on a grilled bratwurst. Notwithstanding, I take some suggestions that will take these burgers to the next level!

• Homemade fermented sauerkraut - It requires a little pre-planning simply it has a tanginess and crunch that simply can't be replicated past shop-bought kraut.
• Quick pickled onions - The bright tangy flavour adds a wonderful twist to a typical bratwurst.
• Beer Brat Sauce - This is my quintessential condiment for brats, I HIGHLY recommend it!
• Homemade Dijon Mustard - You can utilize any of your favorite mustards on brats, but you get bonus points from the culinary gods if you make your own!

Recipe Tips and Troubleshooting

• I am missing one ingredient! - Although I recommend following this recipe as written, if you are only missing one of the seasonings, don't fret, the flavour will still turn out nifty if it is omitted.
• I don't have time to let the meat sit in the fridge overnight! - The flavor is all-time when the pork and seasonings are allowed to meld in the refrigerator overnight, but they still taste great when cooked immediately. The burger in my photos was cooked and eaten less than an hour later on making the patties, and it was fantastic!
• My deviling patty doesn't take a brown crust - If your patty is fully cooked and still looks gray, your oestrus was too low. Raise the heat a little to go a flavorful brown chaff on the exterior.
• My brat patty turns blackness before information technology was done cooking - Your rut is too high, lower it a little to allow the inside of the patty to melt before the outside burns.

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Deviling Patties

• ▢ 2 pounds ground pork
• ▢ 1 tablespoon kosher salt
• ▢ 1 teaspoon saccharide
• ▢ ane teaspoon grated nutmeg
• ▢ ¾ teaspoons ground black pepper
• ▢ ½ teaspoons dried footing ginger
• ▢ ¼ teaspoon coriander
• ▢ ¼ teaspoon celery seed
• ▢ ¼ teaspoon ground marjoram
• ▢ ¼ teaspoon stale ground sage

Deviling Burgers

• ▢ 6 pretzel buns (can substitute other hamburger buns)
• ▢ sauerkraut
• ▢ ruby-red onions (sliced)
• ▢ ketchup (or Brat Sauce recommended beneath)
• ▢ brown mustard

Brat Patties

• Combine basis pork with all brat patty seasonings.

• Optional but recommended: Allow rest overnight if possible to let flavors to meld.

• Form into ⅓ pound patties, or size of your choice.

• Tip: Apply a digital scale for consistency and press the patties flat with a plate bottom and wax newspaper to prevent sticking.

• Melt burgers on medium estrus to create an exterior chaff on the burger while giving time for the interior to come to temperature.

• Melt until the brat burger patty reaches 160 degrees, flipping once during cooking. Approximately seven minutes, depending on patty thickness.

Brat Burger

• Toast buns while patties are cooking.

• Place brat burger on bun and meridian with onions, sauerkraut, and condiments.

Calories: 401 kcal | Carbohydrates: ane 1000 | Protein: 26 g | Fatty: 32 g | Saturated Fat: 12 grand | Cholesterol: 109 mg | Sodium: 1248 mg | Potassium: 434 mg | Fiber: one g | Sugar: one g | Vitamin A: 11 IU | Vitamin C: 1 mg | Calcium: 21 mg | Fe: 1 mg

This recipe was originally published on FoxValleyFoodie.com on Feb ix, 2015.

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Source: https://www.foxvalleyfoodie.com/wisconsin-brat-burger-recipe/

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