Brat Burger (Wisconsin)

The flavours of a bratwurst, grilled and served like a burger. If you haven't had this Wisconsin classic, you need to. No state tailgates like Wisconsin tailgates. I know that's a bold statement. But, I'm confident it's true. When hordes of people show up in the early morning before a late afternoon game to set up camp in a foot (or more) of snow: that's tailgating dedication. When you think of Wisconsin, you tend to think of beer, but I'll tell you a secret: I've seen my share of wine bottles un-corked at a Wisconsin tailgate too. And, with Gallo Family Vineyard's mini bottles, you don't even have to worry about remembering the corkscrew. Enjoying some wine with your tailgating fare becomes just as easy as cracking open a beer. And, really, who wants an ice cold beer when the outside temperatures are flirting with freezing? Wouldn't you rather have a full bodied red wine to warm you down to your toes? I know I would. When it comes to tailgating in Wisconsin, it's all about the meat: burgers, brats, chili. We're talking food that sticks to your ribs and sustains you for a long, enthusiastic game. If you're enjoying the game at home, some people like to break out a spread of hearty finger foods that can be munched on throughout the game. But, true Wisconsin tailgating happens outdoors, in the parking lots and fields surrounding the stadium. And, once football season really gets going, you're lucky if you're tailgating above 60°F. You can't eat finger food with gloves on. Bratwurst is probably the most quintessential Wisconsin tailgating food, but brats don't stop at the traditional grilled sausage. Some people love the brat flavour, but would rather have their meat in patty form. That's where the brat burger comes in. It's easy to make your own brat burgers. Ground pork replaces ground beef as the base for the patty. (If you don't have a meat grinder, ask your butcher to grind a pork shoulder for you.) The pork is then seasoned with classic bratwurst seasonings, which infuse the patty with all of that glorious brat flavour. Just like in a classic brat, sauerkraut and mustard are the only toppings you need. (But, if sauerkraut isn't really your thing, these are just as tasty with ketchup or un-adorned.) And, if you're really feeling like channeling your inner Wisconsinite, you'll put your brat burger on a kosher or sea salty and chewy pretzel bun. If you love a good brat, you'll be head over heels for this burger version. (And, it is definitely glove-approved).

2 lbs ground pork shoulder
1 tsp. white pepper, freshly ground
1 tsp. sea salt
½ tsp. caraway seeds, ground
½ tsp. ground marjoram
½ tsp. ground nutmeg
¼ tsp. ground ginger
8 hamburger buns or pretzel buns

Toppings:
sauerkraut
mustard

In a large bowl, mix together meat and seasonings. Let the meat mixture rest for 3 hours, up to overnight.

When you are ready to grill your burgers, preheat your grill to medium high. (You should be able to hold your hand a few" from the cooking grate for 6-7 seconds.)

Divide the meat into 8 roughly even sections and shape them into patties slightly larger than your bun. (The pork will shrink a bit as it cooks.)

Grill the burgers for roughly 4 minutes per side, until they are firm and cooked through.

Serve the brat burgers on a bun with sauerkraut and mustard, if that's your thing. If not, they're just as good with ketchup, or any other burger topping for that matter.

Makes 8 servings.