Ingredients
Scale
- 6 uncooked bratwurst, about 20–24 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
Instructions
- 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.
- Prepare the horseradish Dijonnaise by mixing all ingredients together. Season to taste and chill in the fridge until needed.
- 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.
- 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.
- 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.
- Add the cheese if using, and move the burgers back to the cool side to allow the cheese to melt for a minute.
- Assemble the burgers with the Dijonnaise, sauerkraut, and pickles. Crack a beer and enjoy!
Notes
- 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.
- Prep Time: 20
- Cook Time: 50
- Category: Pork
- Method: Smoking
- Cuisine: Dinner
