|Easy Brat Burgers |
with German Mustard Potato Salad
I have been eyeing this product in the supermarket for some time now; 1/4 pound brat burgers. You can also take a pound of fresh brats, take the casing off and form them into burgers. If you are going to make your own, be mindful of what brand you buy to be sure the brat meat is course enough to make a patty. You might also want to pan fry these.
I like these because they require no seasoning on the burger.
Here's all I did to make a quick meal. You are going to love this one on a busy fall weeknight! I served it with a Sour Cream and Mustard Potato Salad (recipe also included).
Ingredients for the Burger:
1 tablespoon Olive Oil
1/2 Red Onion, sliced thin
1/2 Sweet Onion, sliced thin
1 Teaspoon dried Thyme
1 pound Brat Burgers
4 seeded Hamburger Buns
For the Sauce:**
1/2 cup Thousand Island Dressing
1 tablespoon ground bottled Horseradish
2 tablespoons Dill Relish*
*I know that Thousand Island already has relish in it. You want the extra in the sauce for this burger.
For the Potato Salad:
One pound Creamer Potatoes (small red), sliced into quarters (smaller ones) or eighths (larger ones)
1/4 cup German Style Stone Ground Mustard
2 stalks Celery, sliced
1/8 cup diced Onion
1/4 cup Sour Cream
1/4 teaspoon Celery Salt
1/4 teaspoon Paprika
Sea Salt for boiling water
Fresh chopped chives for potato salad (optional)
For the burger:
Add olive oil to non stick pan. Add onions and thyme. Caramelize the onions, about 20-25 minutes.
Cook burger over 400 degree grill for about 5 minutes each side.
Meanwhile, mix the ingredients for the sauce.
Serve burger topped with onion and sauce.
For the Potato Salad:
Cook potatoes in salted oiling water until fork tender but not mushy. Drain.
While potatoes are warm, add the mustard. Let this sit at room temp until cooled.
Add remaining ingredients and chill until you are ready to serve. You can mix in chopped chives before serving if using.
**Don't gave Thousand Island dressing on hand? You can make it by using ketchup, yellow mustard, mayonnaise and dill or sweet relish (your preference on the relish). The amount of each condiment that you use is to personal taste. You can add the extra relish on top of the sauce for a nicer presentation (pictured).