RECIPES: Recipe Details

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German Bratwurst Burger

Growing up in Cincinnati with four very German grandparents, the scents of German meat and cabbage along with Rye Bread is something that everyone remembers. Not everyone knows, though, that German Bratwurst has red wine in it.

Ingredients 

(Burgers)

2 1/2 Pounds of Pork Shoulder, cut into 1 inch cubes
3 Teaspoons Pickling Salt
1 1/2 Teaspoons Onion Salt
1 1/2 Teaspoons Ground White Pepper
1 1/2 Teaspoons Marjoram
1 1/2 Teaspoons Dried Parsley
3/4 Teaspoons Nutmeg
3/4 Teaspoons Celery Seed
1/2 Teaspoon Ginger
1/2 Teaspoon Mace
1/2 Teaspoon Cardamon
6 ounces Sutter Home Merlot

Cheese Topping

1 1/2 Cups of Sharp Cheddar Cheese
1/2 Tablespoon of Flour
1/4 Cup of Stout Dark German Beer
1/2 Teaspoon Spicy Brown Mustard
1/8 Teaspoon Cayenne Hot Pepper Sauce
1/4 Teaspoon Worchersterchire Sauce

Hot Slaw Topping

3 Strips Thick Cut Bacon
1/4 Cup Yellow Onion
One and a Half Cups Shredded Cabbage
1/3 Cup Sugar
1/4 Cup Apple Cider Vinegar

Thick Sliced Dark Rye Bread - 12 Slices
1/8 Cup of Canola Oil
1/4 Cup of Spicy Brown Mustard

Instructions 

Grind Pork Shoulder in a meat grinder first in a 3/16 Plate, add all the spices and mix by hand. Refrigerate for 30 minutes, then grind through a 1/4 inch plate, shape into six patties. Set in refrigerator.

Start Grill. Over the grill, heat the beer over the lower heat in a saucepan. At the same time, begin frying the bacon for the Hot slaw topping. Add the flour to the Cheddar cheese and gradually add to warmed beer, stirring constantly. Add in the mustard, hot sauce and Worcestershire Sauce. Move to very low heat.

To the bacon, once crispy, add the onions and saute until transparent (about 3 minutes on medium heat). Add the sugar and vinegar. Once boiling, pour slaw dressing over the cabbage.

Brush the Dark Rye Bread with the Canola Oil and grill just until slightly crisp on outside (about 30 seconds on each side).

Spread the Beer Cheese topping over one side of a piece of toasted Rye Bread, add Bratwurst Burger, then over the top of the burger, place 1/6 of the strained cabbage. On the second slice of bread, put about a Teaspoon of the Spicy Brown Mustard. Slice in half if wanted.

Enjoy with a Merlot

Comments 

Remember the old saying in college, "Beer and wine, always fine", well here is proof of that.