What looks like a burger and tastes like a brat? These mouthwatering sky-high brat patties that'll change your backyard burger game forever.
If you're like us, you've been in the impossible position of having to choose between having a burger or having a brat at a BBQ. These brat burgers are here to make your life easier in more ways than one. Making brat patties is a great alternative to making your own homemade bratwurst, especially if you don't have a meat grinder or sausage stuffer. Any of our fresh bratwurst seasonings can be mixed into ground pork or beef to make patties for any amount of meat you may have on hand. We recommend making a big batch then freezing them to have on-hand all grilling season long.
In true 'Sconnie fashion, we're going to show you how to make a Sheboygan brat patty stacked with beer-braised onions, a smear of mustard, and crispy Grate State Cheese curds.
|Ground Pork (70-75% lean)|
|No. 642 Sheboygan Brat Seasoning|
|3||Yellow Onions, sliced thinly|
|12 oz.||Brown Ale|
|6 oz.||Butter, unsalted|
|TT||Salt & Pepper|
|1 lb.||Grate State Fried Cheese Curds|
|Stone Ground Mustard|
|10||Pretzel Buns or Sheboygan Hard Rolls|
- Ask your butcher to grind up some fresh pork or pick some up (unflavored) from your local grocer. We recommend a 70/30 or 75/25 blend, but leaner blends work well too if that's your preference.
- Measure out your seasoning based on how many lbs. of meat you're making. Using our conversion chart, we recommend about 1 T of No. 642 Sheboygan per pound of pork. For this recipe, we're making 5 lbs. so we're using 5 T of seasoning for the whole batch.
- Place your ground pork in a mixing bowl. Add seasoning and mix well.
- Divide mixture into 20, 4-ounce balls, then press in between parchment/patty paper. (Note: if you don't have patty paper handy, cut your parchment into 5.5" even squares). Using a burger patty press, or stainless steel bowl, press down on each ball until it's about 1/2 thick.
- Top each patty with another piece of parchment paper and gently push down.
- Use a press to form perfect patties (Tip: If you don't have a press, use the bottom of a small mixing bowl to form the patties)
- Refrigerate patties for 1 hour prior to cooking. For any patties you are not using right away, pack them into a resealable freezer bag and freeze until use. Patties should stay fresh for 4-5 months if stored properly (Tip: use a sharpie to write the flavor and packaging date to keep track of your supply).
- Heat a cast iron skillet or grill over medium heat, then cook brat patties 3 minutes per side, then set aside.
- Add onions to skillet, making sure to scrape up any seared bits. Sauté 2 minutes, then deglaze with beer. Continue to cook for 3 minutes, until beer is reduced and onions are caramelized. Stir in butter and season with salt and pepper.
- Assemble the brat patties: Bottom bun, mustard, brat patty, onions, brat patty, cheese curds, top bun. If you're worried about fitting your mouth around this epic burger, you can top with one patty with the same topping order.