Brat burgers combine all the mouthwatering flavors of bratwurst, into a hamburger patty, for a taste that is truly the best of both worlds!
- 2 pounds ground pork
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon grated nutmeg
- ¾ teaspoons ground black pepper
- ½ teaspoons dried ground ginger
- ¼ teaspoon coriander
- ¼ teaspoon celery seed
- ¼ teaspoon ground marjoram
- ¼ teaspoon dried ground sage
- 6 pretzel buns (can substitute other hamburger buns)
- red onions (sliced)
- ketchup (or Brat Sauce recommended below)
- brown mustard
Combine ground pork with all brat patty seasonings.
Optional but recommended: Let rest overnight if possible to allow flavors to meld.
Form into ⅓ pound patties, or size of your choice.
Tip: Use a digital scale for consistency and press the patties flat with a plate bottom and wax paper to prevent sticking.
Cook burgers on medium heat to create an exterior crust on the burger while giving time for the interior to come to temperature.
Cook until the brat burger patty reaches 160 degrees, flipping once during cooking. Approximately 7 minutes, depending on patty thickness.
Toast buns while patties are cooking.
Place brat burger on bun and top with onions, sauerkraut, and condiments.
To evelate this burger to truly gourmet status try the following substiutions:
Calories: 401kcal | Carbohydrates: 1g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1248mg | Potassium: 434mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg