Recipe courtesy of Tor Westgard
Town Talk Diner - Brat Burger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 993
- Total Fat
- 78
- Saturated Fat
- 31
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 60
- Cholesterol
- 242
- Sodium
- 1163
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
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 four 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.