“Hoosier Style” Beef-n-Brat Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

You can’t live in Indiana without enjoying grilled bratwurst and burgers during a summer cookout.I always have a difficult time deciding which one to indulge in, so I splurge on both! I created this burger to serve at our next get together.


Caramelized Onion Mayo

1 large Vidalia onion, diced
2 tablespoons olive oil
1 cup mayonnaise


1 1/2 pounds ground chuck
1/2 pound bratwurst, casings removed
1/4 cup Zinfandel
2 tablespoons spicy brown mustard
2 teaspoons kosher salt

Vegetable oil for brushing on the grill rack
6 slices Cheddar cheese
6 Kaiser rolls, split
6 tablespoons spicy brown mustard


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the caramelized onion mayonnaise, add the onions and olive oil to a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onions for 15 to 20 minutes, stirring occasionally, until they are caramelized. Transfer to a food processor, add the mayonnaise, and process until smooth. Cover and refrigerate until ready to use.
To make the patties, combine the ground chuck, bratwurst, Zinfandel, mustard and salt in a large bowl. Handling as little as possible, divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5-7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. .
To assemble the burgers, spread the bottom halves of the toasted buns with the mustard, add the cheese-topped patties, spread with the caramelized mayonnaise and cover with the top buns.
Makes 6 burgers