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Author Notes: This is a spin on a summer classic, brats grilled in beer. You can substitute brat patties if you can find them, although I prefer this blend of pork and beef. The grilled onions are adapted from a Cook's Country recipe for brats. —Rachael Rezek
- 4 yellow onions, large, sliced across the width into 1/2" thick rings
- 2 bottles beer (12 oz each)
- 1/2 cup Dijon mustard
- 1 tablespoon yellow mustard, or more to taste (horseradish mustard is also delicious)
- pinches caraway seeds
- 2 teaspoons mild honey
- 2 pounds meatloaf mix (local meatloaf mixes are beef and pork blends, so you can substitute 1 1/3 lbs ground chuck and 1/3 lb ground pork)
- 2 tablespoons bratwurst seasoning, such as Penzey's
- 8 burger buns
- water, as needed
- disposable aluminum pan, 9 x 12
- Place onions on a medium-hot grill and cook on each side until lightly charred and have begun to soften and lose their shape.
- Meanwhile, whisk together beer, mustards, and honey in the aluminum pan.
- When onions have begun to soften, add them and the caraway seeds to the mustard-beer mixture and put the pan on the grill. Allow this mixture to simmer gently and reduce to a thick sauce while you prepare the burgers.
- Combine the meat and bratwurst seasoning in a large bowl, adding just enough water to help the mixture come together (1-4 tablespoons) and keep its shape. Form into equal sized patties.
- When the onion-beer sauce has reduced to a thick sauce, remove the pan with onions from the grill and cover to keep warm. Add the brat patties and cook 5-8 minutes on each side, until the internal temperature reaches 180 degrees.
- Place on the buns and smother with onion-beer sauce.
- This recipe was entered in the contest for Your Best Burger Recipe