The trick is to smoke the meat and not make the meat smoke

BRAT BURGER

  Date: May 18, 2013
  Favorite: Burgers
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Info
The third burger and side dish I made from the WICKED GOOD BURGERS cookbook was not only the best yet, It was one of the best meals I've ever made. This burger recipe was designed around a recipe for rolls & a cheese sauce created by James Beard award winning chef Mindy Segal from Chicago. This recipe shows midwestern roots as Brats are very popular in the Midwest. The buns are a blend of veal and pork. Although the recipe didn't call for you to grind your own meat, like others in the book, I choose to grind up some pork chops and veal chops. The burger blend receives some tasty spices which helped make the patties very tasty indeed. The burgers were direct grilled for 2 minutes a side at 500 degrees and then rested covered for 5 minutes. The burgers were served with Mindy's Pepper Jack Cheese Sauce which added a little bit of a kick to the burger. The combination of burger, bun & cheese sauce were perfectly paired and this one meal was worth the price of the cookbook.
Recipe Source:
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Wicked Good Burgers

Wicked Good Burgers:

Brat Burger - Page 67
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • KA Stand Mixer
  • KA Grinder Attachment
  • Zero Tare Kitchen Scale
  • BGE Cast Iron Grill Grid
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal