Brat Burger Recipe

Prepare meat

If using whole bratwurst links, remove casings and coarsely chop or grind the sausages. Place 6 oz (0.375 lb) of brat meat into a bowl. Add 1 tsp ice water, 1/2 tsp kosher salt, and 1/4 tsp coarsely ground black pepper. Mix gently with your hands until just combined; overworking will make the patty dense.

Form patty

Shape the mixture into a single 6-ounce patty about 3/4 to 1 inch thick, making a shallow dimple in the center with your thumb (this helps the pat keep a flat shape while cooking). Chill the patty in the refrigerator for 10 minutes to firm up, if time allows.

Grill or pan-sear

Preheat a grill or skillet over medium-high heat. Brush the patty lightly with 1 tsp neutral oil to prevent sticking. Cook the patty 4-5 minutes on the first side without pressing, until well browned. Flip and cook another 4-5 minutes until internal temperature reaches 160°F (71°C) for pork brat mixture. In the last 30–60 seconds of cooking, place the cheese slice on top of the patty, cover the grill or pan with a lid to melt the cheese.

While the patty rests (2 minutes), spread 1 tsp softened butter on the cut sides of the bun. Toast the bun, buttered side down, on a hot skillet or grill for 30–60 seconds until golden and lightly crisp.

Prepare vegetables: wash lettuce and pat dry (use 1 leaf). Slice tomato into 2 even slices and cut 3 thin rings of red onion.

Apply condiments: Spread 1 tsp yellow mustard on the bottom bun and 1 tsp sweet relish on the top bun (adjust to taste).

Assemble the burger: Place the mustard-spread bottom bun on a plate, add the lettuce leaf, then the tomato slices, then the brat patty with melted cheese, then the onion rings. Top with the relish-spread bun half. Serve immediately.