TOWN TALK DINER - BRAT BURGER

Town Talk Diner - Brat Burger image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

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.