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Turkey Brat Burger with apple and spicy mustard on grilled rye bun

Cincinnati Ohio has an extensive German Heritage and love for German food. We love the taste of Burgers and Brats. When I experimented with making a lighter version of a burger but maintain the flavor of a brat this was an instant hit. The apple and wine make the burger very moist and flavorful.


Biurger Patties
1 lb fresh ground turkey breast
3 links Johnsonville Brats ( casing removed )
1-1/2 tsp kosher salt
1/8 tsp ground pepper
1/2 small red delicious apple ( peeled, cored, chopped mediium fine.
1/8 cup Sutter Home Gewuiztraminer wine
1 fresh bay leaf
3 sprigs fresh thyme

1/2 cup measuring cup for making patties
1/4 cup olive oil for brushing patties

Mustard Mix
1/3 cup yellow mustard
1/3 cup deli style grain mustard ( Boars Head )
(mux together in small bowl )

2-3 tablespoons Colavita Extra Virgin Olive Oil for basting grill
6 rye buns
6 slices Provolone cheese

6 red leaf lettuce pieces
6 slices of thinly sliced sweet onion


Prehead gas grill to medium

To make patties, place the ground turkey breast in a large bowl. Remove casing from 3 Johnsonville brats add brats to bowl, (disgard casing) add salt, pepper.
Peel and core a small red delicious apple. Cut apple in half and chop 1/2 of apple in medium fine chop. add to bowl. add wine. On a chopping board place fresh thyme and bay leaf. Chop together to a fine chop, add to bowl. Gently mix ingredents well, making sure to mix for even distribution of all ingredents for maximum flavor. Scoop out 1/2 cup mixture for each burger and shape into 6 patties. Brush top and bottom of each patty with olive oil, set aside
Mix mustard ingredents together and set aside

When grill is ready brush grill with olive oil. Place patties on grill and close lid. turn once or twice until internal temp reaches 160 degrees. 4-7 minutes per side.
Place buns cut side down on outer part of grate to toast.during last 2 minutes of grilling. place one slice provolone cheese on each burger. close lid. when cheese is just melted and buns are toasted remove from grill.

To assemble the burgers, spread generous amount of mustard mixture on cut sides of buns.. On bottom bun place a patty on bottm bun and follow wth 1 slice leaf lettuce and thinly sliced onion. Serve.


I find that if I remove the patties from the grill lat 160 degrees F they are perfectly moist.

This is a very popular burger with our family, and we love it with a German wine. I usually serve it with just a mixture of oil and vinegar cucumber onion dill and tomato.