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
Continue After Advertisement
Ingredients
-
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)
-
Pinch
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
Directions
-
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.
See what other Food52ers are saying.