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
yellow onions, large, sliced across the width into 1/2" thick rings
bottles beer (12 oz each)
yellow mustard, or more to taste (horseradish mustard is also delicious)
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)
bratwurst seasoning, such as Penzey's
water, as needed
disposable aluminum pan, 9 x 12
In This Recipe
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.