Brat Burgers with Stout Aioli and Corn Relish

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried[ to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.]

Total Time:
1 hr
30 min
30 min

4 servings

  • For the stout aioli:
  • 1 12 -ounce bottle stout beer, at room temperature
  • 1/2 cup honey
  • 1/4 cup packed dark brown sugar
  • 1 dried ancho chile, stem removed
  • 1/3 cup dried cherries or cranberries
  • 1/4 cup mayonnaise
  • For the pickled red onion:
  • 1 1/4 cups malt vinegar
  • 1 tablespoon packed dark brown sugar
  • Kosher salt
  • 1 medium red onion, halved and thinly sliced
  • For the corn relish:
  • 1 ear of corn, husked
  • 1 poblano chile
  • Extra-virgin olive oil, for brushing
  • 1 small tomato, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • Kosher salt and freshly ground pepper
  • For the burgers:
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon ground chile de arbol or cayenne pepper
  • Kosher salt and freshly ground pepper
  • 12 ounces ground beef chuck
  • 12 ounces raw bratwurst, casings removed
  • Vegetable oil, for brushing
  • 4 slices sharp cheddar cheese
  • 4 pretzel buns, split
  • Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.)

  • Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.

  • Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.

  • Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground chile, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture.

  • Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion.

  • Photograph by Ryan Dausch

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