BRAT BURGERS WITH STOUT AIOLI AND CORN RELISH
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.)
- Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.
- Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.
- Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground chile, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture.
- Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion.
BRATWURST WITH GRILLED CORN RELISH
Sweet corn stars in this amazing relish. It kicks basic brats and hot dogs up a notch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine mustard and 2 tablespoons vinaigrette. Grill bratwurst and corn, covered, over medium heat for 15-20 minutes or until meat is no longer pink and corn is tender, turning frequently and basting with mustard mixture., Cut corn from cobs. In a small bowl, combine the corn, peppers, green onion and remaining vinaigrette. Serve brats in buns with corn relish.
Nutrition Facts : Calories 572 calories, Fat 32g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1536mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.
TANGY CORN RELISH
Steps:
- Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
- Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
- Soak 8 to 10 wooden skewers in water for about 20 minutes.
- Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
- Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
GRILLED CORN RELISH
This colorful relish is a great way to get kids to eat their veggies. It's an instant upgrade for hot dogs! -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED BRATS WITH MUSTARD RELISH
For a tailgate party, picnic or casual supper, try this 30-minute recipe. The relish made with grilled onion, applesauce and mustard sets these sausages apart from the rest.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In 2-quart saucepan, heat cider to boiling. Add bratwurst; reduce heat to low. Cover; simmer 15 minutes.
- Meanwhile, brush oil on cut side of onion. Place onion, oil side up, on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until onion is soft and edges are golden brown. Remove onion from grill; coarsely chop. In small bowl, mix onion, applesauce and mustard; set aside.
- Drain bratwurst. Place on grill over medium heat. Cover grill; cook 6 minutes, turning once, until brown.
- In each bun, place 1 bratwurst and about 2 tablespoons relish.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 17 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 20 g, TransFat 1 g
THE SINGLE BEST GRILLED BRATWURST RECIPE
Enjoy tasty skillet-sizzled onions, grilled bratwurst and pretzel sandwich rolls. They all help make this The Single Best Grilled Bratwurst Recipe-ever!
Provided by My Food and Family
Categories Sausage
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Cook and stir onions in hot oil in large skillet on medium-high heat 5 min. or until onions are golden brown; cover. Simmer on low heat 10 min., stirring occasionally.
- Meanwhile, bring beer to boil in medium saucepan. Add bratwurst; cook 5 min. Drain. Grill 4 to 5 min. or until done (160ºF), turning occasionally.
- Spread cut sides of rolls with mustard; fill with bratwurst, Singles and onions.
Nutrition Facts : Calories 760, Fat 37 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
HOT DOG OR BRATWURST RELISH
Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts...
Provided by Debber
Categories Chutneys
Time P2DT1h
Yield 6 pint jars
Number Of Ingredients 13
Steps:
- In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
- Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight).
- Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again.
- In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
- Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
- Heat cuke mixture up in a large pot, just to the boiling point.
- Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
- Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
- Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer).
- Tip right-side up; lids should seal in a few minutes.
Nutrition Facts : Calories 243.4, Fat 1.3, SaturatedFat 0.2, Sodium 9468.6, Carbohydrate 52.5, Fiber 3.8, Sugar 42.8, Protein 2.7
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