On the 4th of July I participated in drinking beer, playing yard games and grilling with friends like every true American. A buddy of mine handed me a burger during an intense game of bags. I automatically assumed it was a hamburger and bit into it expecting the same taste I have experienced a million times over. To my surprise this burger was different, very different. It was a brat in the form of a patty and it was delicious. After discovering this new delectable treat, I partnered up with my friend Mr. Tim Collins to come up with a couple recipes to take the brat burger to new levels. Here are the summer brat burger recipes we came up with:

We started with a pound of thawed out brat burger patties and combined them in a large bowl. We added one diced jalapeño, 1/4 of an onion diced and a little pepper to the mixture. We were drinking Summit EPA and figured why not add 2 ounces?

After stirring up the mixture really well, we made 6 equal-portioned patties and flattened them on a pan. We added about an ounce of colby jack cheese to the center of three patties and covered them with the other three remaining patties. There is an art to sealing in a Jucy Lucy and takes a little practice. Only advice I can give is to twist the two patties together all around the outer edge. Make sure the cheese is compact inside with no holes for the cheese to escape out of.

We threw the burgers on the grill and cooked them for about 6-10 minutes on each side. We put the patties on a bun and added mustard, ketchup and banana peppers. **Warning: If this is your first time eating a juicy lucy, give the burger a little time for the cheese inside to cool. The cheese will burn your mouth if you are too anxious to eat this delicious brat burger.

Jalapeño Jucy Lucy Brat Burger

 

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Author: Dustin Deling

Recipe type: Dinner

Cuisine: American

Serves: 3

Ingredients

• 1 pound of pork (brat patties)
• 1 fresh jalapeño, finely diced
• ¼ onion, finely diced
• 2 oz. of beer
• pepper to taste
• 2 oz. shredded colby jack cheese
• condiments to taste

Instructions

1. Defrost pound of brat patties if frozen and combine together in a large bowl
2. Dice up one jalapeño and ¼ of a onion and add to the pork in the large bowl. Also, pour in 2 oz. of your favorite beer and ground pepper to taste to the mixture
3. Mix all ingredients together with your hands
4. Separate into 6 equal-portioned, flattened patties and lay them out on a plate or tray
5. Add 1 oz. of shredded colby jack cheese to the center of three patties Lay the remaining three patties on top of the patties with cheese and form into one burger by twisted the edges together
6. Cook the burgers on a grill or grill grate for 6-10 minutes per side, or until desired doneness
7. Add the condiments you want. I add mustard, ketchup and banana peppers

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We chopped up 5 ounces of dried cherries and let them soak in 200 ml. of Jameson for a total of 2 hours while we were preparing and cooking the Jalapeño Jucy Lucy Brat Burger. We measured out 1 cup of wild rice and added 2 cups of water and let that cook for about 20 minutes.

After the rice was done cooking, we added the wild rice, pepper, and half of the Jameson soaked, dried cherries to a pound of thawed out brat meat in a large bowl. After stirring really well with my hands, I portioned out 4 equal-sized patties on a pan.

We threw the burgers on the grill and cooked them for about 6-10 minutes on each side. We put the patties on a bun and added the remaining dried cherries and mustard to top them off.

We here at 50 Campfires are conscious of not wasting anything. I poured our cherry flavored Jameson into shot glasses to compliment the delicious Drunken Cherry and Wild Rice Brat Burger we just ate. CHEERS.

Drunken Cherry and Wild Rice Brat Burger

 

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Author: Dustin Deling

Recipe type: Dinner

Cuisine: American

Serves: 4

Ingredients

• 1 pound of pork (brat patties)
• 2.5 oz. of chopped dried cherries
• 200 ml. of Jameson
• ½ cup of cooked wild rice
• pepper to taste
• condiments to taste

Instructions

1. Chop up 5 oz. of dried cherries and let them soak in 200ml. of Jameson
2. Cook ½ cup of wild rice with 2 cups of water
3. Defrost pound of brat patties if frozen and combine together in a large bowl
4. Combine wild rice and 2.5 oz. of soaked, dried cherries to pork in large bowl and mix with hands
5. Separate into 4 equal, flattened, portioned patties and lay them out on a plate or tray
6. Cook the burgers on a grill or grill grate for 6-10 minutes per side or until desired doneness
7. Add more soaked dried cherries on top and other condiments you want
8. Enjoy cherry flavored Jameson shots with your meal

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