Irish Brat Burger

Braised red cabbage, stout simmered onions, thick bacon and a Dijon sauce are just the bonus to the brat and beef patty that make up the Irish Brat Burger.

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- Brat Sausages - Ground beef - Salt - Pepper - Smoked bacon - Red cabbage - Chicken broth - Red wine vinegar - Onion - Dark stout beer - Honey Dijon mustard - Mayonnaise - Whole Wheat Buns


Prep the grates of your grill by cleaning and oiling and preheat for indirect heat by turning up 2 of the 4 burners.

Remove the brats from their casing and mix with the beef in a large bowl and season with salt and pepper.

Form into large patties, just under ½” thick, with a dimple in the center, and allow to rest in the fridge for 20 minutes before grilling.

Braise the onions with the stout in a small iron skillet, stirring occasionally, about 20 minutes.

Braise the cabbage in a larger skillet, with the broth and red wine vinegar, covered, about 20 minutes as well.

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