Bratwurst Burger
Jump to recipeThese German(ish) Bratwurst Burgers have all the glorious flavors of a brat in the form of a burger. Seasoned with nutmeg, ginger, caraway, marjoram (an herb in the mint family), and a few tablespoons of French’s Classic Yellow Mustard to brighten the flavor, these pork patties are proof everything is better served between a fresh brioche bun. Top with sauerkraut and a generous squeeze of mustard to bring out the zing.
Made this? Let us know how it went in the comment section below!
Ingredients
For the burger
- 2 lb.
ground pork
- 2 Tbsp.
- 3/4 tsp.
garlic powder
- 3/4 tsp.
ground white pepper
- 3/4 tsp.
dried marjoram
- 1/2 tsp.
caraway seed
- 1/4 tsp.
ground nutmeg
- 1/4 tsp.
ground ginger
Kosher salt
- 1
medium yellow onion, sliced crosswise into ½-inch rounds
Canola oil, for brushing
Freshly ground black pepper
for serving
- 4
pretzel-style or brioche hamburger buns, split
- 4
leaves green leaf lettuce
- 1 cup
sauerkraut
- 2 Tbsp.
Directions
- Step 1In a medium bowl, mix the pork with the mustard, mustard, garlic powder, white pepper, marjoram, caraway, nutmeg, ginger, and 1 ½ teaspoons kosher salt until well combined. Shape the brat mixture into 4 equally sized patties, about 4" wide.
- Step 2Brush the onion rounds with oil and season with salt and pepper.
- Step 3Heat a grill or grill pan to medium and oil the grates. Grill the patties and onions until a crust develops on the patties and they're no longer pink and the onions are lightly charred and crisp tender, about 6 minutes per side for each. Remove from the grill to a plate.
- Step 4Arrange the lettuce on the bottom buns. Top each with a patty and drizzle the patty with the mustard. Pile the onions and kraut on top and sandwich with the top buns. Serve hot.
9 Summer Barbecue Staples to Grab from Shipt
Our Summer Barbecue Secret
5 Considerations For Your Next Cutting Board
How Seeds Became A Quest For Deliciousness
