Fresh ground black pepper – 1/2 Teaspoon per burger before grilling
Onions:
3 Tablespoon butter
2 large yellow onions – thinly sliced
1 Cup dark beer
2 Teaspoon sugar
1 Teaspoon salt
1 Teaspoon white pepper
Slaw:
1/2 Cup apple cider vinegar
3 Tablespoon brown sugar
1/4 Cup extra virgin olive oil
2 Teaspoon celery seed
2 Teaspoon mustard seed
1 Teaspoon salt
1 Teaspoon fresh ground black pepper
1/2 head red cabbage – thinly sliced (about 4 Cups raw)
1 large carrot – grated (about 1 Cup raw)
1 small red onion – thinly sliced
Other ingredients:
12 Slices Swiss Cheese
6 Pretzel Buns
German Style Hot & Sweet Deli Mustard
Instructions
Directions
Slaw:
In a large bowl combine the vinegar and brown sugar, whisk vigorously until the sugar is dissolved.
Slowly add the olive oil while stirring the mixture, then add the salt, pepper, celery seed, and mustard seeds.
Toss in the cabbage, carrots, and onions, thoroughly coating the vegetables and set aside.
Onions:
Over medium heat on a grill side burner or place a large saute pan over indirect heat on top of the grill grates, melt the butter.
Add the onions and cook until softened, a few minutes.
Add 3/4 of the beer, sugar, salt and pepper.
Cook for about 15 minutes or until the beer is absorbed and the onions are starting to take on color.
Add the remaining beer and simmer for 3-4 minutes before removing from the heat.
Burgers:
Using a knife, score and remove the casing from your bratwurst, adding the meat to a mixing bowl.
Add the ground beef and mix the two meats together by hand being careful not to over mix the meats.
Form 6 1/2 Poundpatties approximately 3/4″ wider in diameter than your
buns.
Your grill should be in the medium to medium high range of temperature.
Salt and pepper both sides of your patties before placing on the grill.
Cook for 4 minutes then flip, repeating the process until you have cooked the burgers for 16 minutes or they have reached an internal temperature of 160.
Place 2 slices of Swiss cheese on each patty and allow to melt the during the last few minutes of cooking, then move off the heat to rest, tented or covered.
Use the residual heat of your grill to toast your pretzel buns while your burgers are resting.
Assembly:
Starting with the bottom bun, spread 1 Tablespoon of the German mustard then add 1/4 Cup of your slaw.
Add the cheese covered burger, topping that with the beer braised onions.
Cap off the sandwich with the top bun and you are ready to serve.