Thick cut smoked baconcooked until crispy and kept warm
1 ½cupshredded red cabbage
1tbsred wine vinegar
1onionsliced into rounds
1cupdark stout beer
1tbsHoney Dijon mustard
Whole Wheat Buns
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.