Brat Burgers
For best flavor, let the seasoned pork rest for at least 3 hours before shaping your burgers.Yield: 8 brat burgers
Servings: 8 people
Ingredients
- 2 lbs ground pork shoulder (if you don’t have a meat grinder, ask your butcher to grind it for you)
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- ½ teaspoon caraway seeds, ground
- ½ teaspoon marjoram
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 8 hamburger buns or pretzel buns
- Sauerkraut and mustard (to top)
Instructions
- 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 that’s your thing. If not, they’re just as good with ketchup, or any other burger topping for that matter.