BEEF AND BEER BRAT BURGERS WITH SUNDRIED TOMATOES, GARLIC BUTTER AND GRILLED ONIONS

Wisconsin is synonymous with beer, beef, bratwurst and dairy products.Inspired by these favorites, I created an “All-American” burger combining these wonderful flavors with a twist. You will love them at your next game day party, picnic or Election Day celebration. Enjoy!

Ingredients:

Butter Mixture:
1 stick plus 3 Tablespoons butter at room temperature
1/4 cup diced roasted garlic from a jar

Onion Mixture:
3 cups thinly sliced and quartered red onion
2 Tablespoons of Colavita Extra Virgin Olive Oil
1/2 Teaspoon kosher salt
1/2 Teaspoon coarse ground black pepper

Patties:
2 Johnsonville Original Bratwursts
1-1/2 pounds ground chuckl
1/2 cup diced sun dried tomatoes (not oil packed)
1 Tablespoon Dijon mustard
4 Tablespoons of the butter mixture
1 Teaspoon kosher salt
1/2 Teaspoon coarse ground black pepper
1/2 cup crumbled goat cheese
1/2 cup light beer
4-5 Tablespoons vegetable oil to brush on grill pan and grill rack
6 bakery quality Kaiser rolls
6 cleaned romaine lettuce leaves free of moisture

Instructions:

My recipe was prepared on a Weber gas grill as follows: Preheat the grill to medium-high. A charcoal grill with a cover will also require a medium-hot fire. While either type of grill is preheating, place a vegetable grill pan on the rack to heat up for the onion mixture.

In a small bowl, mix the butter and roasted garlic until softened and well blended. Set aside to be divided.

Thinly slice and quarter red onion to make 3 cups. Place onions in a medium-sized bowl, and add olive oil, one-half teaspoon salt and one-half teaspoon pepper, mix to coat well and set aside.

To make the patties, first remove the casings from the 2 bratwurst sausages. In a large bowl, place bratwurst, ground chuck, sun dried tomatoes, Dijon mustard, 4 tablespoons of the roasted garlic butter mixture, 1 teaspoon salt, one-half teaspoon pepper, crumbled goat cheese, and beer. With your hands, or a large spoon if you prefer, mix all ingredients well, yet carefully to prevent compacting it. Form into 6 equal-sized patties, approximately 4-1/2 inches in diameter. Cover lightly with plastic wrap and set aside.

When the grill is preheated and the grill pan is hot, brush the pan with some of the vegetable oil. Immediately toss in the onion mixture and stir well. Cover the grill. Stir occasionally and grill for 13-14 minutes until soft and slightly charred. When done, remove the onions from grill pan and wrap in aluminum foil. Set aside. Carefully remove the grill pan from the grill.

To prepare the rolls, slice each one in half horizontally. Use the remaining garlic butter mixture, and spread equal amounts on each half. Cover with plastic wrap and set aside.

Next, brush the grill rack with the vegetable oil. My three-burner grill required me to turn the middle one to the off position, keeping the other two burners at medium-high. Adjust your burners to medium-high for indirect cooking (for charcoal grill, move coals to each side for indirect heat). Place the patties on the center of the grill and cover. Grill for 7 minutes. With a spatula, turn the patties once and grill for another 7 minutes. Remove the burgers from the grill and wrap them all in aluminum foil, sealing tightly.

Place the rolls, cut side down, on the outer, hotter edge of the grill and toast lightly. Remove them from the grill, and assemble burgers immediately.

To assemble the burgers, place a lettuce leaf on the bottom half of each toasted roll, top each with a burger patty, top each burger patty with an equal amount of the grilled onion mixture, and top of the remaining roll over the onion mixture