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Smoked brat burgers are simple to prepare and pair with all classic condiments for bratwurst.

Smoked Brat Burgers

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Smoked Brat Burgers are simple to prepare and ready for sauerkraut, mustards, pickles, and melty cheese. Formed into brat patties, the seasoned pork is smoked and seared on the grill. Grab your favorite buns and beer, it’s time to grill.

  • Total Time: 1 hour 10 minutes
  • Yield: Serves about 5-6 1x


  • 6 uncooked bratwurst, about 2024 ounces
  • Fresh ground pepper, to taste
  • 4 Onion buns or rolls
  • 1 cup sauerkraut
  • Dill pickles

Horseradish Dijonnaise

  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon pickle juice
  • Salt to taste


  1. Take a sharp knife and run it down the casing lengthwise. Open up the meat and remove it from the casing, adding it into a mixing bowl. Combine all of the meat from the bratwurst and form into patties about 1/2″ thick, pressing a small indent in the center. Place the patties on parchment or wax paper lined on a baking sheet, and chill in the fridge for about 20 minutes.
  2. Prepare the horseradish Dijonnaise by mixing all ingredients together. Season to taste and chill in the fridge until needed.
  3. Preheat the smoker or grill for indirect cooking. I recommend a charcoal grill if possible, as you’ll be searing the burgers at the end. Set up a cool side with the warm coals on the other, aiming for around 275-300°F internal temperature. Add wood chunks or chips for additional flavor.
  4. Smoke the brat burgers. Sprinkle some ground black pepper on the top and place them on the grill, away from the coals. Cook for about 30-45 minutes until they are around 145-150°F internal temperature.
  5. Sear the burgers. Move them over the coals and sear for about 2-3 minutes per side until done. Be careful of flare-ups from the pork fat. 
  6. Add the cheese if using, and move the burgers back to the cool side to allow the cheese to melt for a minute.
  7. Assemble the burgers with the Dijonnaise, sauerkraut, and pickles. Crack a beer and enjoy!


  • Use any bratwurst you’d like, just make sure you read the ingredients to know what’s in them.
  • Make sure you’re purchasing uncooked bratwurst, this will not work with smoked or cooked sausages.
  • Author: Brad Prose
  • Prep Time: 20
  • Cook Time: 50
  • Category: Pork
  • Method: Smoking
  • Cuisine: Dinner
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