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Beer Braised Bratwurst Burger

with Grilled Onions

Cook Time 25 Minutes

Serves 4

  • 1 pound ground beef
  • 4 slices mild cheddar cheese
  • 4 burger buns
  • 1 pack Johnsonville Original Brats
  • 1 whole white onion, diced
  • 1 Tbsp minced garlic
  • 1 (12oz) can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles
  • neutral oil, for the pan

Heat a large sauce pan to medium high heat and coat with oil. Add the onions and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened and begin to brown. Add your can of Pabst Blue Ribbon and your minced garlic and stir it in. Simmer for about 4 more minutes. Add your brats and let them braise for 6 to 8 minutes. Remove from the heat and set aside.

 

Heat a large skillet or griddle to medium high heat and coat with oil. Remove your brats from the onions and slice them in half. Cook them directly on the griddle for 4 minutes per side, or until golden brown, using a grill press to cook evenly. Remove from the heat and set aside.

 

On the same skillet or griddle, toast your buns for a couple minutes and set aside.

 

Divide the beef into 4 burger patties. Place the burgers on the skillet or griddle coated with oil and season with your Salt and Pepper + Three Chiles on both sides. Cook for 3 to 4 minutes per side using a grill press to cook evenly. Cover with a cloche and cook for 1 more minute. Add your mild cheddar cheese and let it melt. Remove the patties from the heat and set aside.

 

Build your burgers on the bottom bun, adding your patty, your grilled onions, and the brats sliced in half, followed by the top bun.

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Beer Braised Brat Burger

Beer Braised Bratwurst Burger with Grilled Onions

Author Mark & Fey
Course Dinner, Tailgate
Keyword Beef, Bratwurst, Burger, Grilled Onions
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 4 slices mild cheddar cheese
  • 4 burger buns
  • 1 pack Johnsonville Original Brats
  • 1 whole white onion diced
  • 1 Tbsp minced garlic
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles
  • neutral oil for the pan

Instructions

  • Heat a large sauce pan to medium high heat and coat with oil. Add the onions and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened and begin to brown. Add your can of Pabst Blue Ribbon and your minced garlic and stir it in. Simmer for about 4 more minutes. Add your brats and let them braise for 6 to 8 minutes. Remove from the heat and set aside.
  • Heat a large skillet or griddle to medium high heat and coat with oil. Remove your brats from the onions and slice them in half. Cook them directly on the griddle for 4 minutes per side, or until golden brown, using a grill press to cook evenly. Remove from the heat and set aside.
  • On the same skillet or griddle, toast your buns for a couple minutes and set aside.
  • Divide the beef into 4 burger patties. Place the burgers on the skillet or griddle coated with oil and season with your Salt and Pepper + Three Chiles on both sides. Cook for 3 to 4 minutes per side using a grill press to cook evenly. Cover with a cloche and cook for 1 more minute. Add your mild cheddar cheese and let it melt. Remove the patties from the heat and set aside.
  • Build your burgers on the bottom bun, adding your patty, your grilled onions, and the brats sliced in half, followed by the top bun.

Sausage Poutine with Cheddar Bacon Brats

with Grilled Onions

Cook Time 25 Minutes

Serves 4

  • 1 pound ground beef
  • 4 slices mild cheddar cheese
  • 4 burger buns
  • 1 pack Johnsonville Original Brats
  • 1 whole white onion, diced
  • 1 Tbsp minced garlic
  • 1 (12oz) can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles
  • neutral oil, for the pan

Heat a large sauce pan to medium high heat and coat with oil. Add the onions and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened and begin to brown. Add your can of Pabst Blue Ribbon and your minced garlic and stir it in. Simmer for about 4 more minutes. Add your brats and let them braise for 6 to 8 minutes. Remove from the heat and set aside.

 

Heat a large skillet or griddle to medium high heat and coat with oil. Remove your brats from the onions and slice them in half. Cook them directly on the griddle for 4 minutes per side, or until golden brown, using a grill press to cook evenly. Remove from the heat and set aside.

 

On the same skillet or griddle, toast your buns for a couple minutes and set aside.

 

Divide the beef into 4 burger patties. Place the burgers on the skillet or griddle coated with oil and season with your Salt and Pepper + Three Chiles on both sides. Cook for 3 to 4 minutes per side using a grill press to cook evenly. Cover with a cloche and cook for 1 more minute. Add your mild cheddar cheese and let it melt. Remove the patties from the heat and set aside.

 

Build your burgers on the bottom bun, adding your patty, your grilled onions, and the brats sliced in half, followed by the top bun.

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Sausage Poutine

Sausage Poutine with Cheddar Bacon Brats

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Bratwurst, French Fries, Pork, Poutine, sausage
Cook Time 30 minutes
Servings 4

Ingredients

For the gravy

  • 4 Tbsp cornstarch
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 2 cups milk
  • 4 Tbsp unsalted butter
  • 2 cups beef stock
  • 1 19oz pack of Johnsonville Cheddar and Bacon Bratwurst
  • 1 bag frozen crinkle french fries
  • Kosher salt for seasoning
  • neutral oil for the pan
  • 1 cup Wisconsin cheese curds
  • 1/4 cup green onions diced (optional for garnishing)

Instructions

  • Set a medium sauce pan to medium heat. Add your butter and let it melt for a minute. Then add the cornstarch and whisk to avoid lumps. Add milk and stir it in until evenly combined. Add your beef stock and stir it in as well. Reduce the heat to low and simmer until thickened, about 5 minutes. Season with salt and pepper. Then move the gravy to a thermos to keep warm.
  • Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Cook the fries in the oven according to the package instructions or until golden-brown.
  • Build the poutine by spreading the french fries out on a plate and season with a pinch of kosher salt. Pour on the gravy and top the fries with your cheddar and bacon sausage, cheese curds and green onions.