Burgers & Brats Recipe

Remove ground meats from refrigerator and let sit at room temperature 15–20 minutes to take the chill off. This helps even cooking.

If using bratwurst links, prick them lightly with a fork in a couple of places to prevent bursting during cooking.

Thinly slice the red onion, slice the tomato, separate and rinse lettuce leaves, and set out pickles and condiments.

Burger Patties

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Gently form each portion into a puck about 3/4 inch thick, handling the meat as little as possible. Make a shallow dimple in the center of each patty with your thumb to prevent doming as they cook. Season both sides lightly with kosher salt and freshly ground black pepper and sprinkle 1/4 tsp garlic powder and 1/4 tsp onion powder across the patties. Brush or rub 1/2 tbs Worcestershire sauce evenly over the patty tops.

Brat Patties (optional)

If using ground pork instead of links, form into two patties (or mix with beef to make blended patties). Season with 1/4 tsp salt and a pinch of pepper and the remaining garlic/onion powders.

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat.

Place the burger patties in the pan without crowding. Cook untouched for 3–4 minutes to form a brown crust. Flip using a spatula and cook another 3 minutes for medium doneness (adjust time for desired doneness).

During the last 30–60 seconds of cooking, place a slice of cheese on each patty and cover the pan with a lid to melt (or tent with foil). Remove patties to a plate and let rest 2–3 minutes.

If using bratwurst links: in a medium skillet, add 1 cup beer or water and bring to a gentle simmer. Add brat links, cover, and simmer 6–8 minutes until internal temperature reaches 150–160°F (65–71°C).

After simmering, remove lid, increase heat to medium-high, add 1 tsp oil if pan is dry, and brown the brats for 2–3 minutes per side until nicely caramelized.

If using ground-pork brat patties: cook the same way as burgers—3–4 minutes per side—until the internal temperature reaches 160°F (71°C).

Heat a separate skillet over medium heat or use the same burger pan after removing patties. Butter the cut sides of the buns lightly (about 1/2 tbs per bun half). Place buns cut-side down in the pan and toast until golden, about 1–2 minutes.

To assemble burgers: spread mayonnaise on the bottom bun, place lettuce leaf, burger patty with melted cheese, tomato slice, red onion, pickles, and top with mustard and ketchup as desired. Cap with the top bun.

To assemble brats: split a bun or use a hot dog roll, place the browned brat, top with sauerkraut or caramelized onions if using, and add mustard or ketchup to taste.

Serve burgers and brats immediately with your choice of sides (fries, chips, coleslaw). Rest any leftover cooked patties or brats to room temperature and store in the refrigerator within 2 hours.