Another Best Burger Recipe

My failure with the Build a Better Burger Contest of years’  past plus my last post has led me to revisit some of my old recipes.   So, I have decided to organize my archives into “successes” and “not-so-much,”  no matter what the judges might think.

Here is another recipe from my quest for the “Better Burger.”  Any beer will work for these onions, but I like  a Dunkel the best—probably just because I like the name!  Feel free to use your favorite beer and you will simply have “Drunk” onions instead of “Dunkelized.”

Brat Burgers with “Dunkelized” Onions

5 T. olive oil, divided
2 large red onion, cut in half and sliced thin
3 garlic cloves, minced
1 bottle Dunkel (Munich style) beer, or other dark German beer
1 T. red wine vinegar
2 t. Tabasco sauce
1 t. celery seed
1 t. mustard seed
1 1/2 t. fresh ground pepper
1/2 t. grey sea salt
1 lb. fresh Bratwurst
1 lb. ground beef
1 large green bell pepper, seeded and diced
Salt and pepper, to taste
6 Kaiser rolls, split
1/4 c. whole grain mustard

Heat 2 T. olive oil in a medium sauce pan. Cook onions and garlic for 3 minutes. Add next 7 ingredients and bring to a boil. Reduce to medium and simmer for 30 minutes while brat burgers are prepared.

Take brats out of casings and mix with ground beef, bell pepper, and 1 T. of “Dunkelized” onion sauce. Form into six patties and season with salt and pepper.

With preheated grill set at 350 degrees, place patties on grill and grill for about 5 minutes on each side.

Brush rolls with remaining 3 T. olive oil and toast the last minute of grilling burgers.

To assemble, place about 2 t. of mustard on bottom roll half. Add burger and top with cooked onions. Top with top-half of Kaiser roll. Serve.

 

Cheers!