On Wisconsin Bratwurst Burger With A Spicy Beer Mustard Mayonnaise

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

Wisconsin is all about 3 things! Bratwurst, Beer and Cheese!! So I thought I would incorporate all these great local and delicious ingredients into my Great Local American Burger!

In Wisconsin, bratwurst are served everywhere! They are served at a myriad of outdoor events, as well as in nearly every Wisconsin backyard. As you drive through a Wisconsin town on a clear summer evening, you will see the haze from backyard cookouts lazily wafting up into the sky. So come on over and try my “On Wisconsin Bratwurst Burger With A Spicy Beer Mustard Mayonnaise!” Enjoy!!


Spicy Beer Mustard Mayonnaise

2 Cloves Garlic, Chopped Fine
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Red Pepper Flakes
1 Cup Coarse Spicy Beer Mustard
1 Cup Mayonnaise
Olive Oil For Brushing Garlic

Sweet Sautéed Vidalia Onion Topping

2- Large Sweet Vidalia Onions, Sliced Thin
2- Cloves Garlic, Chopped fine
3 Tablespoons Sage Leaves, Finely Chopped
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
¼ Cup Of Good Wisconsin Beer For Deglazing
1 Tablespoon Unsalted Butter for Sautéing
¼ Cup of Good Olive Oil for Sautéing


1 Pound Fresh Ground Chuck
1 Pound Fresh Wisconsin Bratwurst Sausage
¼ Cup Fresh Parsley, Chopped
2- Cloves Garlic, Chopped Fine
2 Teaspoon Sea Salt
1 1/2 Teaspoons of Fresh Ground Black Pepper

6 Slices Smoked Sharp Wisconsin Cheddar
6 Good Quality Sheboygan Hard Rolls Sliced and Lightly Grilled
¼ Cup Olive Oil For Brushing Buns And Grill Grates.


Preheat a gas grill to high; adjust the heat to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)

To make the Beer Mustard Mayonnaise, combine, Spicy Beer Mustard. lemon juice, red pepper flakes, salt, and black pepper into food processor and mix until well blended and smooth. Remove the mixture to a small bowl and fold in the mayonnaise. Refrigerate until ready to serve.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the ground chuck, bratwurst sausage, parsley, garlic, salt and pepper in a large mixing bowl. Fold contents together but don’t over mix handling meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Sheboygan Hard rolls.

Heat oil and butter in a large sauté pan over medium-high heat. Add the onions and garlic, season with salt and pepper and cook until translucent about 10 minutes, add beer to deglaze pan and let simmer and additional 10-12 minutes. Remove from the heat and stir in the sage before topping burgers.

When the grill is hot, brush the grill rack with olive oil and place the patties on the rack, cover, and cook, turning once, just until done, about four minutes on each side for medium-rare. Place a generous amount of Sweet Sautéed Vidalia Onion Topping onto each patty and add the cheese slices during the last two minutes to allow cheese to melt nicely into the topping. Also during the last minute of cooking, brush cut side of the Sheboygan Hard roll very lightly with olive oil. Place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of the Spicy Beer Mustard Mayo over the cut sides of each roll. Place one Sweet Sautéed Vidalia Onion and cheese-topped patty on the bottom of a grilled roll cheese side up, then add the bun top and serve.
Makes 6 burgers