Bratburgers with Onions

By Booper-2

Ingredients

• For the Onions:
• 2 tablespoons butter
• 2 large onions
• Salt
• 1 12-ounce bottle pale German lager or ale, room temperature
• 1/2 cup chicken stock
• 1 teaspoon sugar or honey
• 2 tablespoons parsley, finely chopped
• For the Brat-burgers:
• 1 pound ground pork
• 1 pound ground veal or beef
• Salt and white pepper
• 1 teaspoon each, about 1/3 palmful: marjoram, caraway seed, celery seed, ground coriander, granulated garlic and red pepper flakes or ground red pepper
• 1/2 About 1/2 teaspoon ground allspice
• 1/4 About 1/4 teaspoon each freshly grated nutmeg and ground ginger
• 1 tablespoon vegetable oil
• 6 potato rolls or other burger roll of choice, split
• Pickles and mustards of choice, to pass at table
• Salt and vinegar chips
• For the Red Cabbage:
• 3 tablespoons canola or vegetable oil
• 1 red cabbage, quartered, cored and thinly sliced
• 1 red onion, halved and thinly sliced
• 2 to 3 large fresh bay leaves
• Salt and pepper
• 1 teaspoon each mustard seed, caraway seed and coriander seed
• 6 juniper berries (optional)
• 1/3 cup cider vinegar, preferred brand Bragg’s
• 1/4 cup light brown sugar
• 2 Lady or Honeycrisp apples, peeled and chopped

Preparation

Step 1

For the onions, melt butter in a skillet over medium heat. Add onions and soften 6-7 minutes then season with salt. Add beer and stock, bring to a bubble then reduce heat and simmer 20-30 minutes. Stir in parsley and reserve.

Combine ground meats with a liberal amount of salt and white pepper. Add spices and combine. Let stand 30 minutes. Form 6 patties thinner at the center and thicker at edges for even cooking.



Heat a cast-iron skillet over medium-high heat with vegetable oil, 1 turn of the pan. Cook patties 8-10 minutes, turning occasionally.

Serve burgers on lightly toasted rolls topped with lots of onions. Serve with pickles and mustards of choice, and salt and vinegar chips and red cabbage alongside.