Brat Burgers with Stout Aioli and Corn Relish
By cheeserohan
Ingredients
- For the Stout Aioli:
- 1 12-oz bottle stout beer, at room temperature
- 1/2 c honey
- 1/4 c packed dark brown sugar
- 1 dried ancho chile, stem removed
- 1/3 c dried cherries or cranberries
- 1/4 c mayonnaise
- For the Pickled Red Onion:
- 1 1/4 c malt vinegar
- 1 Tbsp packed dark brown sugar
- kosher salt
- 1 medium red onion, halved and thinly sliced
- For the Corn Relish:
- 1 ear of corn, husked
- 1 poblano chile
- evoo, for brushing
- 1 small tomato, seeded and chopped
- 1 Tbsp chopped fresh cilantro
- kosher salt and freshly ground pepper
- For the Burgers:
- 2 tsp coriander seeds
- 1 tsp mustard seeds
- 1/4 tsp ground chile de arbol or cayenne pepper
- kosher salt and freshly ground pepper
- 12 oz ground beef chuck
- 12 oz raw bratwurst, casings removed
- vegetable oil, for brushing
- 4 slices sharp cheddar cheese
- 4 pretzel buns, split
Details
Adapted from foodnetwork.com
Preparation
Step 1
1. Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat an simmer until the liquid is reduced to about 3./4 c, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 c of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid, it's a great glaze for grilled meat.)
2. Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 tsp salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.
3. Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, tuning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.
4. Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium with the ground chile, 1 tsp salt and 1/2 tsp pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 Tbsp of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture.
5. Grill the burgers until slightly charred o the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled onions.
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