Free Shipping $49+ | Free Sample with Every Order

Fresh Italian Brat Burger

All the flavors of your favorite Italian sausage in an easy-to-make patty--no casings or stuffing required. This Fresh Italian Brat Burger has full flavor from our No. 663 Fresh Italian Seasoning and high-temp mozzarella, topped off with sauteed peppers, onions, and marinara on a focaccia bun. Prego! 

Check out our full step-by-step tutorial on how to make bulk brat patties. 

Fresh Italian Brat Burger

Difficulty: Easy
Prep time: 1 hour
Cook time: 10 minutes
Serves: 2-4

Ingredients:

1 lb. 

Ground Pork (70-75% lean)

1 T

No. 663 Fresh Italian Seasoning
2 T High Temp Mozzarella 
1 T Olive Oil 
1/2  Red Bell Pepper, sliced
1/2  Green Bell Pepper
Red Onion, sliced
TT Good Fella Italian Herb
2 cups Spinach, sauteed
4 oz. Mozzarella, fresh
1/4 cup  Marinara
2-4  Focaccia Rolls

 

Instructions:

  1. Place ground pork in a mixing bowl.  Add seasoning and mix well. Then add hi-temp mozzarella cheese and mix.

  2. Divide mixture into 4 balls, then press in between parchment/patty paper.  Use a burger patty press, or stainless steel bowl to press down.

  3. Refrigerate patties for at least 1 hour prior to cooking, or overnight.

  4. Heat olive oil in a cast iron skillet over medium heat, then add bell peppers and onion, and season with Good Fella.  Sauté for 3 to 5 minutes, then set aside.  

  5. Add spinach to the hot skillet and toss until it wilts down.  Set aside.

  6. Place the brat patties in the skillet and cook 2 to 3 minutes, then flip, top each patty with pepper and onions, and fresh mozzarella, and cook an additional 2 to 3 minutes.  Set aside.

  7. Assemble the brat patties:  Bottom focaccia, sautéed spinach, brat patty/patties, marinara, top focaccia.  Stick skewers through the top of the sandwich. Serve warm.

Check out our other Brat Patty Burger Recipes:

Sheboygan Brat Burger with Grate State Cheese Curds

Cubano Brat Burger

Bacon Cheeseburger with Fried Egg

Older Post
Newer Post

1 comment

  • This Italian brat burger sounds good. Mabe will try later.
    Doing sausage now.

    Phil doerfler

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

15% off your first order

Subscribe for instant savings, exclusive offers, tasty recipes and other great meat processing content.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now