Bratwurst Burgers
Homemade bratwurst burger patties with German spices. Made with lean pork, veal, and pork fat to keep them juicy. Perfect grilled and served on buns with sauerkraut and onions.
Servings: 4 burgers
Ingredients
- 1 1/2 pounds lean pork
- 1 pound veal
- 1/2 pound pork fat
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon caraway seed
- 1/2 teaspoon marjoram
- 1/4 teaspoon allspice
- 1/4 teaspoon mace
- 1/4 cup bread crumbs
- 1/4 can beer Bud Light or similar
Instructions
- Grind the pork fat first to lubricate the grinder, then grind the pork and veal together.
- Place ground meat in a mixing bowl and season with white pepper, kosher salt, caraway, marjoram, allspice, and mace. Mix well with your hands.
- Add bread crumbs and mix again. The mixture will not bind together well at this point.
- Add approximately 1/4 of a can of beer to moisten the mixture. Mix until the ingredients are fully combined and the mixture begins to bind together.
- Portion the meat into 4-6 equal patties on a piece of wax paper. Form into burger patties, being careful not to overwork the meat.
- Preheat grill to high heat.
- Place patties on grill and cook until golden brown, approximately 4-5 minutes per side.
- Use a meat thermometer to verify internal temperature reaches 160°F. Be careful not to overcook as these burgers can become dry.
- Remove from grill and serve on hamburger buns with your favorite toppings. Sauerkraut and onions are traditional.
Notes
The high fat content is essential to keep these burgers juicy - do not use lean meat only. The beer helps bind the mixture and adds flavor. A meat thermometer is highly recommended as overcooking will make them dry. These freeze well between wax paper layers.