Town Talk Diner: Brat burger

  • For the brat spice mix
  • 2 tbsp freshly ground white pepper
  • 2 tsp rubbed sage
  • 1 tsp ground mace
  • 1 tsp ground celery seed
  • 790g pork shoulder, diced
  • 110g fat back, diced
  • 2 tbsp salt
  • For the spicy sauerkraut
  • 200g store-bought sauerkraut
  • 1 tbsp diced bacon
  • 25g onion, sliced
  • 2 tbsp white wine
  • 2 juniper berries, crushed
  • 1/4 tsp caraway seeds
  • 1/4 tsp mustard seeds
  • 1 tbsp garlic-chilli paste
  • For the garnish
  • 8 slices Gruyere cheese
  • Large hamburger buns, toasted
  • 8 slices bacon, cooked
1) To make the spice mix, combine the pepper, sage, mace and celery seed. Store unused spice mix in a screw top jar in the refrigerator.

2) Toss the pork shoulder and fat back with the salt and 1 tbsp of the spice mix and refrigerate for 30 minutes. Mince the meat mixture through the coarse die of a grinder and form into 4 (225g) patties.

Spicy sauerkraut:
1) Soak the store-bought sauerkraut in water for 20 minutes, then drain excess water.

2) Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add the sauerkraut and spices and enough water to cover. Simmer for 1 hour.

3) Cool and then mix in the garlic-chilli paste.

To assemble:
1) Pan-fry the burgers until medium-well. Melt 2 slices of cheeses on top of each burger.

2) Place the burgers on toasted buns and top with bacon and spicy sauerkraut.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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