- 2 pounds fresh bratwurst sausages or bulk ground sausage*
- 1 large yellow onion
- 1/2 cup all-purpose flour
- 1 tablespoon black pepper
- 1 teaspoon ground garlic
- 1 teaspoon ground onion
- 2 teaspoons kosher salt
- 2 cups peanut oil
- 8 leaves green cabbage, cleaned and shredded
- 16 slices Cooper® Sharp cheese (any flavor)
- 8 pretzel rolls
- Dijon mustard
Tailgating season. That magical time of year when portable grills dot parking lots and die-hard fans paint themselves in team spirit. And fuels these true believers? How about a batter-fried Brat Burger, smothered in Cooper® cheese? With these burgers on the grill, victory is already yours.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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Prepare grill to temperature.
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If the sausage is in bratwurst form, slice casings lengthwise and empty the ground sausage meat into a large mixing bowl. Form ground sausage into 8 patties and set aside.
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Slice yellow onion thinly into rings. Add flour and seasonings. Mix well into the onions to coat each ring evenly.
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In a medium skillet, warm peanut oil on the stove to 350°F. Add onions and fry until brown in color, then remove from oil and place freshly fried onions on paper towels to drain and cool.
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Place brat sausage patties on the grill and heat about 6 to 8 minutes per side, checking for doneness. When done, the patties should have no pink remaining in the center and reach an internal temperature of 165°F.
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As patties are nearing completion, place two slices of Cooper® Sharp cheese on top of each grilled patty, crisscrossed. Heat until cheese is melted (cover to speed up melting). Remove from grill and set aside.
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Place pretzel rolls on grill and toast lightly.
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Assemble your burgers:
Spread the bottom half of each pretzel roll with Dijon mustard. Layer some shredded cabbage onto bottom bun. Add a brat cheeseburger patty. Place a nice portion of fried onions on the burger and cap with the remaining half of the pretzel roll.
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Serve any remaining batter-fried onions on the side, using extra Dijon mustard for dunking.