Bratwurst Burger with Cabbage Slaw and Spicy Horseradish Mustard on a Pretzel Bun

Prep Time:
5 hours
Cook Time:
10 mins
Serves:
5 people
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Description: Bratwurst Burger Slightly zingy, tangy, sweet, and all delicious, this meal is the perfect answer to the perennial American-style Oktoberfest question: Brats or burgers? Mixing the best of both worlds, we’ve made the most to-die-for burger recipe on earth. Plus we give you a sure-to-please spin on that enduring cookout favorite, cabbage slaw. Maybe your grandma made it better, but few others can. Eat this, and you’ll find yourself saying, Es ist sehr gut! It’s really good!

INGREDIENTS

BRATWURST BURGER:

  • 3  lbs. ground pork butt
  • 2  lbs. ground  beef
  • 1 1/2  Teaspoons  Ground caraway seeds
  • 1 1/2  Teaspoons  Ground mace
  • 1 Teaspoons  Ground ginger
  • 1 Tablespoons  Salt
  • 1 Cups  Milk
  • 1 1/2  Teaspoons  Sugar
  • 1 1/2  Teaspoons  Ground black pepper
  • 6 Pretzel buns

CABBAGE SLAW:

  • 1 lg. head cabbage
  • 1 onion
  • 1 cup sugar
  • 1 carrot

DRESSING:

  • 1 cup white vinegar
  • 1 tsp. dry mustard
  • 3/4 tbsp. salt
  • 1/8
  • 1 tsp. celery seed
  • 3/4 cup vegetable oil

DIRECTIONS

  1. Mix ground meats, and seasonings in large bowl.
  2. Add milk and knead till spices are well distributed thru the meat.
  3. Make into patties and grill over charcoal until the internal temp reaches 165 degrees F.
  4. Shred the cabbage, onion and carrot. Put sugar over cabbage mixture and set aside.
  5. Make dressing by combining ingredients in a small pan. Bring to a boil and pour over cabbage mixture. Mix well and place in the refrigerator. Leave 3 to 4 hours or longer before serving.
  6. Once everything is made, assemble the burger with patty, mustard and cabbage slaw. Serve with Sly Fox Pikeland Pills 
Bratwurst Burger with Cabbage Slaw and Spicy Horseradish Mustard on a Pretzel Bun
recipe image
Prep Time: 5 hours
Cook Time: 10 mins
Ready In: 10 mins
Servings: 5
Bratwurst Burger Slightly zingy, tangy, sweet, and all delicious, this meal is the perfect answer to the perennial American-style Oktoberfest question: Brats or burgers? Mixing the best of both worlds, we’ve made the most to-die-for burger recipe on earth. Plus we give you a sure-to-please spin on that enduring cookout favorite, cabbage slaw. Maybe your grandma made it better, but few others can. Eat this, and you’ll find yourself saying, Es ist sehr gut! It’s really good!
Ingredients:

BRATWURST BURGER:

  • 3  lbs. ground pork butt
  • 2  lbs. ground  beef
  • 1 1/2  Teaspoons  Ground caraway seeds
  • 1 1/2  Teaspoons  Ground mace
  • 1 Teaspoons  Ground ginger
  • 1 Tablespoons  Salt
  • 1 Cups  Milk
  • 1 1/2  Teaspoons  Sugar
  • 1 1/2  Teaspoons  Ground black pepper
  • 6 Pretzel buns

CABBAGE SLAW:

  • 1 lg. head cabbage
  • 1 onion
  • 1 cup sugar
  • 1 carrot

DRESSING:

  • 1 cup white vinegar
  • 1 tsp. dry mustard
  • 3/4 tbsp. salt
  • 1/8
  • 1 tsp. celery seed
  • 3/4 cup vegetable oil
Directions:
  1. Mix ground meats, and seasonings in large bowl.
  2. Add milk and knead till spices are well distributed thru the meat.
  3. Make into patties and grill over charcoal until the internal temp reaches 165 degrees F.
  4. Shred the cabbage, onion and carrot. Put sugar over cabbage mixture and set aside.
  5. Make dressing by combining ingredients in a small pan. Bring to a boil and pour over cabbage mixture. Mix well and place in the refrigerator. Leave 3 to 4 hours or longer before serving.
  6. Once everything is made, assemble the burger with patty, mustard and cabbage slaw. Serve with Sly Fox Pikeland Pills 
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