I’ve toyed with various bratwurst burgers over the years, and nothing really ever wowed me. I’ve even bought the pre-made brat patties. Nothing wrong with them, but I always felt like I needed something else… something more. And this right here is it. A very simple, very tasty, very juicy brat patty, topped with deliciously crunchy cabbage and onion, with a nice sweet but vinegary dressing to bring it all together. Every great taste in a single bite. These are my go-to classic brat burgers.
I feel like a little sweetness is necessary when it comes to a brat burger. It’s ok to tame it with a little onion and vinegar, but that sweetness still needs to be there. It’s what made these classic brat burgers my favorite. Oh, and my wife loves them too!
I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
Also try my more traditional grilled bratwurst.
Classic Brat Burgers
Ingredients
For the burgers
- 3 pounds bratwurst removed from casings
- 6 onion hamburger buns
For the spread
- 1 cup honey
- ¾ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the topping
- 2 cups Napa cabbage thinly sliced
- 1 cup onion thinly sliced
Instructions
For the burgers
- Divide the bratwurst into 6 1/2 pound balls and form into patties.
- Fire up your grill and cook until done about 5 minutes per side until internal temperature reaches 165 F.
- Remove and toast the buns as desired.
- Serve patties on buns heaped with plenty of the topping and drizzled with lots of the spread.
For the spread
- Combine all ingredients. Stir again just before serving.
For the topping
- Combine all ingredients.
Nutrition
Nutritional values are approximate.
