Wisconsin Style Brats Burgers Recipes
WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by Bob Cody
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Nutrition Facts : Calories 557.8 calories, Carbohydrate 10.4 g, Cholesterol 116 mg, Fat 44.9 g, Fiber 0.1 g, Protein 13.7 g, SaturatedFat 20.7 g, Sodium 907.6 mg, Sugar 0 g
WISCONSIN STYLE BRATS BURGERS
We love Home made brats but I hate stuffing the casings so I make them up as burgers. This is a recipe that we like if you want to put it in casings go right ahead. We like it just fine as burgers.
Provided by Judy Kaye
Categories Burgers
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Measure out spices into a small bowl and add to meat as you grind. Cut the pork into small pieces and put through a coarse grind cutting in fat/lard as you grind.
- 2. Once the meat has been ground and all the spices have been added slowly add the beer a 1/4 cup at a time mixing well as you go. Divide into 1/4 pound patties and separate using plastic wrap or wax paper so that you can freeze and take out patties as you want to use them.
- 3. This recipe is really best allowed to age at least overnight in the refrigerator if you plan to use right away. Vacuumed sealed it will keep in your freezer up to a year. The patties can be grilled or fried.
WISCONSIN BEEF-AND-CHEDDAR BRATS
Provided by Sandra Lee
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
- Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.
WISCONSIN BADGER BURGER
This should be the "State Burger of Wisconsin"!!! I had one of these at a roadside family restaurant/bar & grill in northern WI, a couple years ago.It was GREAT!!! I've tried to replicate it & I think I'm pretty close. If you can't find bratwurst patties, remove the casing off of an uncooked bratwurst link & make a pattie out of it.(This is for just one burger)
Provided by Ackman
Categories Very Low Carbs
Time 25m
Yield 1 burger, 1 serving(s)
Number Of Ingredients 9
Steps:
- Using a flat-top griddle, grill or frypan, --
- Cook the burger pattie so that it's still a bit "pink" inside & top with the cheddar cheese slice.
- Cook the bratwurst pattie completely through & top with the monterey jack slice.
- Stack both patties on the toasted bun & top with the lettuce, tomato & onion slice.
- Top with your favorite condiments -- I prefer just ketchup & mayo.
- REMEMBER: "The messier the burger, the better it is" -- ENJOY!
Nutrition Facts : Calories 993.9, Fat 73.7, SaturatedFat 31.2, Cholesterol 215.1, Sodium 1694.3, Carbohydrate 24.5, Fiber 0.9, Sugar 3, Protein 54.9
WISCONSIN SAUCE TO KEEP BURGERS AND BRATS HOT
Just in time for cookout season. Great for crowds. The sauce keeps picnic grub hot, juicy and ready-to-eat. I used this amount (with only 1/2 stick margarine) for 14 hamburgers and warmed them in a 13 x 9 pan. Poured liquid over, covered with foil and steamed on stove until hot. Burgers were moist and tasty. The onions were good on the meat.
Provided by Jezski
Categories Meat
Time 15m
Yield 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Bring to boil: one 12 ounce can of beer, 1/8 lb. margarine and one large onion cut up in chunks.
- Add the meat then to keep it warm. If you have cold meat, you can simmer it in this to warm it up again.
Nutrition Facts : Calories 52, Fat 3.8, SaturatedFat 0.7, Sodium 46.2, Carbohydrate 2.4, Fiber 0.2, Sugar 0.5, Protein 0.3
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