Recipe courtesy of Tor Westgard

Town Talk Diner - Brat Burger

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 servings
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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


8 slices Gruyere cheese

8 slices bacon, cooked

Large hamburger buns, toasted


  1. Combine all the spice mix ingredients.
  2. 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 four 8-ounce patties.
  3. 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.
  4. 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.
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