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Brat Burgers

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

This unique twist on a classic burger is guaranteed to impress anyone who stops by your BBQ this summer.

Easy to prepare on the grill or the stove, combine Heinen’s CARE Certified ground beef and fresh bratwurst to create a juicy patty. Then top it with corned beef or pastrami, mozzarella, sauerkraut, whole grain mustard and caramelized onions and prepare to enjoy a burger experience unlike any other!

Brat Burger
Brat Burgers
Cook time:
30min
Prep time:
10min
Total time:
40min

Servings:
4

Ingredients

  • 4 Tbsp. Heinen's olive oil
  • 2 yellow onions, peeled and thinly sliced
  • 1 lb. loose bratwurst sausage
  • 1 lb. Heinen's CARE Certified 85/15 ground beef
  • 4 Kaiser rolls, sliced and toasted
  • ½ lb. sliced corned beef or pastrami
  • 1 cup Heinen’s sauerkraut
  • Whole grain mustard
  • Salt and pepper, to taste
  • Worcestershire sauce, to taste

Instructions

  1. Add 2 Tbsp. of olive oil to a large frying pan over medium-to-low heat.
  2. Cook the onions until well caramelized, about 20-25 minutes.
  3. In the meantime, add the sausage, ground beef, salt and pepper to a large bowl and mix until combined. Form 4 large burger patties.
  4. Remove the onions from the frying pan and set aside. Add the additional 2 Tbsp. of olive oil to the pan and turn the heat to medium-high.
  5. Cook the burgers for 4-5 minutes per side, or until well-browned and cooked through.
  6. Set the burgers to the side and add the corned beef or pastrami to one side of the pan and the sauerkraut to the other side. Heat both over medium heat for 2-3 minutes.
  7. To assemble, add a slice of mozzarella cheese to the bottom of a toasted Kaiser roll, then add some of the caramelized onions. Layer on a cooked brat burger, the heated corned beef or pastrami, sauerkraut and whole grain mustard. Finish with the top bun and serve.Brat Burger

 

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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