Today's Tasty Friday recipe is for a Brat Burger from the book Wicked Good Burgers:
Fearless Recipes and Uncompromising Techniques for the Ultimate Patty. This recipe sounds positively delicious. After all, it includes ground veal, ground pork and Hefeweizen beer!
Excerpted from Wicked Good Burgers
12 ounces (340 g) ground veal
12 ounces (340 g) ground pork
1 teaspoon (2.2 g) freshly ground nutmeg
11⁄2 teaspoons (3 g) fresh cracked white pepper, plus more to taste
11⁄2 teaspoons (2.7 g) ginger powder
1 tablespoon (15 ml) hefeweizen beer (drink the rest)
1 tablespoon (14 g) butter, softened
2 teaspoons (10 g) kosher salt, plus more to taste
Vegetable oil, for cooking
4 mindy’s pretzel Buns
mindy’s pepper Jack Cheese Sauce
When Mindy Segal, one of our favorite pastry chefs, a James Beard Award winner, and owner of Hot Chocolate Restaurant and Dessert Bar in Chicago, offered us her bun and sauce recipes, we couldn’t say no. They are just too good. After several discussions about the best type of burger to serve with them, basically, it came down to, “What goes best with pretzels and cheese?” Chris came up with the idea of a Brat Burger. It was such a natural that we couldn’t believe we ever had to think about it. We heart you, Mindy. Thanks.
In a large bowl, combine the veal, pork, nutmeg, 11⁄2 teaspoons (3 g) white pepper, ginger powder, beer, butter, and 2 teaspoons (10 g) salt.
Divide the mixture into four 6-ounce (170 g) portions and shape into burgers according to the technique in chapter 1 (page 17). Refrigerate, covered, while you prepare the skillet. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
Brush oil onto the skillet and remove the burgers from the refrigerator. Season the burgers with salt and white pepper and sear them for 2 minutes. Flip the burgers and cook for another 2 minutes. Transfer to a plate and let rest, tented, for 5 minutes. While the burgers are resting, heat the cheese sauce.
To serve: Place the burgers on the bottoms of the buns and spoon the cheese on top. Place the tops of the buns over the cheese.
Yield: 4 burgers
More about the Fair Winds cookbook:
Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.
Andy Husbands, the award-winning chef/owner of Tremont 647 in Boston, MA (http://www.tremont647.com), has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard “Best Chef” semi-finalist, Andy competed in the sixth season of Fox Television Network’s “Hells Kitchen” with Gordon Ramsay. When he’s not in the kitchen or working with his favorite charities, Andy is on the BBQ trail with his award-winning team, iQUE (http://www.iquebarbecue.com). His first book, Wicked Good Barbecue, came out in in March 2012.
Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC. In 2011 he competed in Food Network’s inaugural season of “Best in Smoke.” His first book, Wicked Good Barbecue, came out in in March 2012.
has been writing about food for more than a decade and enjoying it for a
lot longer than that. Her writing about food and travel has appeared in
various publications, including The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking.
Her first book, Wicked Good Barbecue, came out in in March 2012.