{"id":7390,"date":"2020-10-07T02:53:00","date_gmt":"2020-10-07T02:53:00","guid":{"rendered":"https:\/\/bonkerz4food.com\/?p=7390"},"modified":"2024-11-19T22:53:50","modified_gmt":"2024-11-20T06:53:50","slug":"brat-burgers","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/10\/07\/brat-burgers\/","title":{"rendered":"Brat Burgers"},"content":{"rendered":"\n

Brat Burgers are the perfect game day meal! We like to make our homemade Bratwurst and form them into patties instead of stuffing them into casings. That makes this meal quick and easy.<\/p>\n\n\n\n

I like to assemble my brat burger on a pretzel bun topped with swiss cheese, sauerkraut and some mustard. Its all the Eastern European flavors together on a bun! These brat burgers are delicious served along with some homemade French fries and a cold beer. What could be better?<\/p>\n\n\n\n

We enjoy the Sheboygan Brats at the Wisconsin State Fair<\/h2>\n\n\n\n

Every year Joe and I go to the Wisconsin State Fair<\/a>. We have a Bonkerz Comedy stage at the fair that we visit. Then, of course, we get to enjoy the fair. We always stop by the Sheboygan Brat stand. Sheboygan brats are made especially for the Wisconsin State Fair. <\/p>\n\n\n\n

You can use just pork or a blend of pork and veal to make these Brat Burgers<\/h2>\n\n\n\n

We season our bratwurst in the style of the Sheboygan brats that we enjoy so much. The sausage is easy to make as we buy ground pork and just mix in the spices. Traditionally, you use a combination of pork and veal when making bratwurst, but we don’t always have ground veal so this time we only used ground pork. They came out great! <\/p>\n\n\n\n

Try to buy an 80\/20 or 85\/15 ground pork. You’ll need the fat to keep the patties juicy. Just be careful when cooking them as they can get a little dry if over cooked. You’ll need to cook the patties slowly and in a decent amount of bacon fat or olive oil to keep them moist especially if you can only find lean ground pork. <\/p>\n\n\n\n

Enjoy these while rooting for your favorite football team or just any day that you want a fun Eastern European meal! Joe will be rooting for the Green Bay Packers since its the law if you’re from Wisconsin!<\/p>\n\n\n

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Brat Burgers<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Main Course<\/mark><\/span>Cuisine: Eastern European<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    8<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    25<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    These brat burgers are a homemade bratwurst patty served on a pretzel bun and topped with swiss cheese, sauerkraut and some mustard.<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      2<\/span> lb<\/span> ground pork<\/span> <\/p><\/li>

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      3\/4<\/span> tbsp<\/span> salt<\/span> <\/p><\/li>

    • <\/span>

      1 1\/2<\/span> tsp<\/span> ground black pepper<\/span> <\/p><\/li>

    • <\/span>

      3\/4<\/span> tsp<\/span> dried marjoram<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> caraway seed<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> nutmeg<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> ground allspice<\/span> <\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> ground ginger<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> red pepper flakes<\/span> <\/p><\/li>

    • <\/span>

      3<\/span> tbsp<\/span> bacon fat or olive oil<\/span> <\/p><\/li>

    • <\/span>

      8<\/span> pretzel buns, toasted<\/span> <\/p><\/li>

    • <\/span>

      8<\/span> slices<\/span> swiss cheese<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> cups<\/span> sauerkraut<\/span> <\/p><\/li>

    • <\/span>

      1\/3<\/span> cup<\/span> Dijon or whole grain mustard<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Mix the ground pork with the salt and all the spices. Form into 8 patties. <\/li>
      • Heat a large skillet with the bacon fat or olive oil over medium heat. Once, the pan is hot add the patties. (You might need to cook them in batches. Don’t overcrowd the pan.) Cook for about 5 minutes on each side. Add the cheese slices to the burger patties when you have about 2 minutes left to cook them. This will give the cheese enough time to melt. The patties should be browned, cooked all the way through, but still juicy.<\/li>
      • Assemble the patties on the toasted pretzel buns topping with sauerkraut and mustard.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t