Town Talk Diner - Brat Burger

Total Time:
1 hr 20 min
20 min
1 hr

4 servings

  • 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
  • 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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    This recipe is featured in:

    Burgers and Hot Dogs