The Brat Burger #SundaySupper
The Brat Burger #SundaySupper might be just the main course you are searching for. This dairy free recipe serves 8 and costs 85 cents per serving. One portion of this dish contains about 20g of protein, 24g of fat, and a total of 306 calories. From preparation to the plate, this recipe takes approximately 20 minutes. It is a cheap recipe for fans of American food. 59 people were impressed by this recipe. Head to the store and pick up marjoram, ginger, ground pork, and a few other things to make it today. It is brought to you by Curious Cuisiniere. Overall, this recipe earns a pretty good spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Lettuce Brat Wraps with Johnsonville Brat Patties, Bacon Burger Sliders on Homemade Rolls #SundaySupper, and Baby, That’s a Good Merlot Onion Burger for #SundaySupper with @GalloFamily.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
½ tsp caraway seeds, ground
¼ tsp ginger, ground
2 lbs ground pork shoulder (if you don't have a meat grinder, ask your butcher to grind it for you)
½ tsp marjoram
Sauerkraut and mustard (to top)
½ tsp nutmeg
8 hamburger buns or pretzel buns
1 tsp salt
1 tsp white pepper
Equipment:
bowl
grill
Cooking instruction summary:
In a large bowl, mix together meat and seasonings. Let the meat mixture rest for 3 hours, up to overnight.When you are ready to grill your burgers, preheat your grill to medium high. (You should be able to hold your hand a few inches from the cooking grate for 6-7 seconds.)Divide the meat into 8 roughly even sections and shape them into patties slightly larger than your bun. (The pork will shrink a bit as it cooks.)Grill the burgers for roughly 4 minutes per side, until they are firm and cooked through.Serve the brat burgers on a bun with sauerkraut and mustard, if thats your thing. If not, theyre just as good with ketchup, or any other burger topping for that matter.
Step by step:
1. In a large bowl, mix together meat and seasonings.
2. Let the meat mixture rest for 3 hours, up to overnight.When you are ready to grill your burgers, preheat your grill to medium high. (You should be able to hold your hand a few inches from the cooking grate for 6-7 seconds.)Divide the meat into 8 roughly even sections and shape them into patties slightly larger than your bun. (The pork will shrink a bit as it cooks.)Grill the burgers for roughly 4 minutes per side, until they are firm and cooked through.
3. Serve the brat burgers on a bun with sauerkraut and mustard, if thats your thing. If not, theyre just as good with ketchup, or any other burger topping for that matter.
Nutrition Information:
covered percent of daily need
