Ingredients
Brat Spice Mix:
- 2 tablespoons freshly ground white pepper
- 2 teaspoons rubbed sage
- 1 teaspoon ground mace
- 1 teaspoon ground celery seed
- 1 3/4 pounds pork shoulder, diced
- 1/4 pound fat back, diced
- 2 tablespoons kosher salt
- 1 tablespoon brat spice mix
Spicy Kraut:
- 1 cup store-bought sauerkraut
- 1 tablespoon diced bacon
- 1/4 cup onion, sliced
- 2 tablespoons white wine
- 2 juniper berries, crushed
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon mustard seeds
- 1 tablespoon garlic-chili paste
Garnish:
- 8 slices gruyere cheese
- 8 slices bacon, cooked
- Large hamburger buns, toasted
Directions
Combine all the spice mix ingredients.
To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.
To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.
To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.
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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By mgmorisky
SoCal
on October 06, 2012
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Good call sdlouise, we almost doubled the spices until we saw your comment, thanks! We did this for our Oktoberfest tailgate, it went over like crazy!
By cshultes1_12387096
Berne, 72
on September 06, 2010
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I also purchased the Kitchenaid meat grinder for this recipe and it worked great. Followed the recipe as it was written -- my only change was to make 1/4 burgers rather than 1/2 pounders. For the spices, look for these in bulk containers at health food stores -- they will be fresher, cheaper and you only buy what you need. I shopped at a local Fresh Market and bought smoked bacon and a high end swiss cheese -- this along with the spicy sauerkraut sent this sandwich over the top.
By mjstarks2006_13...
Altura, 63
on August 08, 2010
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I visited the Town Talk Diner last night and enjoyed a Brat Burger and garlic parsley ff. I came home and looked up the recipe asap so I could make them.
I also wondering about the "brat spice mix"... I they have some premade mixes that are sold in the same area as meat grinders, I wonder if that is what it's calling for. Another question I have, where are juniper berries sold? Once I find the needed ingredients, I will be making these burgers weekly. Oh sooo good!
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