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Irish Brat Burger | Kita Roberts GirlCarnivore

Irish Brat Burger

These juicy burgers lock in the garlicy flavor of brats with a creamy sauce over wilted cabbage and onions for a seriously good bite.
Course Main Course
Cuisine Fusion
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Servings 8
Calories 812kcal


  • 1 lbs Brat Sausages casing removed
  • 1 lbs ground beef
  • Salt and pepper
  • Thick cut smoked bacon cooked until crispy and kept warm
  • 1 ½ cup shredded red cabbage
  • cup chicken broth
  • 1 tbs red wine vinegar
  • 1 onion sliced into rounds
  • 1 cup dark stout beer
  • 1 tbs Honey Dijon mustard
  • ¼ cup mayo
  • Whole Wheat Buns
  • Greens


Prep & Mix the Meat

  • Prep the grates of your grill by cleaning and oiling and preheat for indirect heat by turning up 2 of the 4 burners (2 of 3 if you have a 3 burner grill).
  • 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 and Cabbage

  • Braise the onions with the stout in a small iron skillet, stirring occasionally, about 20 minutes.
  • Braise the cabbage in a larger skillet (it will wilt substantially), with the broth and red wine vinegar, covered, about 20 minutes as well. Increase heat and remove lid to cook off any excess liquid if needed. This can be done on the grill, using the side burner, or over the grate if desired.

Grill the Burgers

  • Meanwhile, When ready to grill, place the patties on the cooler side of the grill and cook until an instant read thermometer reads 160, flipping once, halfway through cook time.
  • Top with cheese and allow to rest on a covered platter.
  • Combine the Honey Dijon Mustard and mayo in a bowl, add some freshly ground black pepper, if desired.

Assemble the Burgers

  • Arrange the toasted buns out for assembly. Slather with the honey dijon mayo, layer with fresh greens, a juicy grilled patty, cheese, crispy bacon, braised cabbage and onions, and topped for devouring.


I found some delicious Irish garlic brats at my local market and used those for this mix. If you can't find those, mix in some minced garlic and parsley.


Serving: 1g | Calories: 812kcal | Carbohydrates: 12g | Protein: 36g | Fat: 66g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 1225mg | Potassium: 838mg | Fiber: 1g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 3mg