Best Mangalitsa Brat Burger Recipes

TOWN TALK DINER - BRAT BURGER

Town Talk Diner - Brat Burger image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons freshly ground white pepper
2 teaspoons rubbed sage
1 teaspoon ground mace
1 teaspoon ground celery seed
1 3/4 pounds pork shoulder, diced
1/4 pound fat back, diced
2 tablespoons kosher salt
1 tablespoon brat spice mix
1 cup store-bought sauerkraut
1 tablespoon diced bacon
1/4 cup onion, sliced
2 tablespoons white wine
2 juniper berries, crushed
1/4 teaspoon caraway seeds
1/4 teaspoon mustard seeds
1 tablespoon garlic-chili paste
8 slices Gruyere cheese
8 slices bacon, cooked
Large hamburger buns, toasted

Steps:

Combine all the spice mix ingredients.
To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into four 8-ounce patties.
To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.
To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.

BRAT BURGERS WITH STOUT AIOLI AND CORN RELISH

Brat Burgers with Stout Aioli and Corn Relish image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 12-ounce bottle stout beer, at room temperature
1/2 cup honey
1/4 cup packed dark brown sugar
1 dried ancho chile, stem removed
1/3 cup dried cherries or cranberries
1/4 cup mayonnaise
1 1/4 cups malt vinegar
1 tablespoon packed dark brown sugar
Kosher salt
1 medium red onion, halved and thinly sliced
1 ear of corn, husked
1 poblano chile
Extra-virgin olive oil, for brushing
1 small tomato, seeded and chopped
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon ground chile de arbol or cayenne pepper
Kosher salt and freshly ground pepper
12 ounces ground beef chuck
12 ounces raw bratwurst, casings removed
Vegetable oil, for brushing
4 slices sharp cheddar cheese
4 pretzel buns, split

Steps:

Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.)
Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.
Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.
Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground chile, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture.
Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion.