Bratwurst Burger

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These German(ish) Bratwurst Burgers have all the glorious flavors of a brat in the form of a burger. Seasoned with nutmeg, ginger, caraway, marjoram (an herb in the mint family), and a few tablespoons of French’s Classic Yellow Mustard to brighten the flavor, these pork patties are proof everything is better served between a fresh brioche bun. Top with sauerkraut and a generous squeeze of mustard to bring out the zing.

Made this? Let us know how it went in the comment section below!

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Yields: 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

For the burger

2 lb.

ground pork

3/4 tsp.

garlic powder

3/4 tsp.

ground white pepper

3/4 tsp.

dried marjoram

1/2 tsp.

caraway seed

1/4 tsp.

ground nutmeg

1/4 tsp.

ground ginger

Kosher salt


medium yellow onion, sliced crosswise into ½-inch rounds

Canola oil, for brushing

Freshly ground black pepper

for serving


pretzel-style or brioche hamburger buns, split


leaves green leaf lettuce

1 c.


  1. In a medium bowl, mix the pork with the mustard, mustard, garlic powder, white pepper, marjoram, caraway, nutmeg, ginger, and 1 ½ teaspoons kosher salt until well combined. Shape the brat mixture into 4 equally sized patties, about 4″ wide. 
  2. Brush the onion rounds with oil and season with salt and pepper. 
  3. Heat a grill or grill pan to medium and oil the grates. Grill the patties and onions until a crust develops on the patties and they’re no longer pink and the onions are lightly charred and crisp tender, about 6 minutes per side for each. Remove from the grill to a plate.
  4. Arrange the lettuce on the bottom buns. Top each with a patty and drizzle the patty with the mustard. Pile the onions and kraut on top and sandwich with the top buns. Serve hot.

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