Mangalitsa Brat Burger Recipes

BRAT BURGERS WITH STOUT AIOLI AND CORN RELISH

Brat Burgers with Stout Aioli and Corn Relish image

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

Ingredients

1 12-ounce bottle stout beer, at room temperature
1/2 cup honey
1/4 cup packed dark brown sugar
1 dried ancho chile, stem removed
1/3 cup dried cherries or cranberries
1/4 cup mayonnaise
1 1/4 cups malt vinegar
1 tablespoon packed dark brown sugar
Kosher salt
1 medium red onion, halved and thinly sliced
1 ear of corn, husked
1 poblano chile
Extra-virgin olive oil, for brushing
1 small tomato, seeded and chopped
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon ground chile de arbol or cayenne pepper
Kosher salt and freshly ground pepper
12 ounces ground beef chuck
12 ounces raw bratwurst, casings removed
Vegetable oil, for brushing
4 slices sharp cheddar cheese
4 pretzel buns, split

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 BURGERS WITH BRAISED ONIONS

Bratwurst Burgers with Braised Onions image

This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium sweet yellow pepper, sliced
1 cup dark beer or chicken broth
BURGERS:
1/2 pound ground beef
1/2 pound uncooked bratwurst links, casings removed
1 large egg, lightly beaten
1 tablespoon 2% milk
3/4 cup seasoned bread crumbs
4 slices Muenster cheese
4 hamburger buns, split and toasted
8 teaspoons spicy brown mustard

Steps:

In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm., In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat., In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.

Nutrition Facts : Calories 659 calories, Fat 36g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1409mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

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