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The “Brat” Burger with Caramelized Sauerkraut Onions

Bratwurst is Wisconsin's Soul Food.. This is my variation of the awsome "dog"!!


Caramelized Sauerkraut Onions
1 tablespoon butter
1 large sweet onion, halved and thinly sliced
2 tablespoons brown sugar
1 teaspoon Grey Poupon spicy brown mustard
1 teaspoon chili powder
1 cup drained sauerkraut
2 pounds ground chuck and sirloin (equal amounts)
1/3 cup minced onion
½ cup apple sauce
1 tsp chili powder
1 garlic clove minced
1/3 cup beer and cheddar Kettle chips (crushed)
1 teaspoon salt
½ tsp allspice
Vegetable oil, for brushing on the grill rack
6 slices of Swiss Cheese
6 (4 1/2-inch) soft Kaiser rolls, split
Grey Poupon Deli Mustard


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the caramelized Sauerkraut onions, combine the onion and butter in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook over medium heat about 5 minutes or until onions are tender. Stir in the brown sugar, mustard, and chili powder. Add the drained sauerkraut and toss to mix. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place the sauerkraut mixture in the center of the foil square. Bring up opposite foil edges and seal with a double fold. Fold in the remaining foil edges to completely enclose the sauerkraut mixture, leaving some space in the packet for steam to build. Place on outer edge of grill. To make the patties, combine the chuck, sirloin, apple sauce, chili powder, garlic, beer and cheddar Kettle chips, salt and allspice and in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, add the cheese and cover allowing the cheese to melt. When the patties are cooked, remove from the grill. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Remove foil pack and set aside. To assemble the burgers, squirt a kiss of mustard on the cut side of each bun. On each roll bottom, place a patty and an equal portion of the onion/sauerkraut mixture. Add the roll tops and serve. Makes 6 burgers