BratBurgers

bratburger

These burgers have become one of my family’s most popular summertime grill requests- they’re juicy, tasty, and a great calorie bargain.   If you like sauerkraut, that’d be great on these burgers, or you could do some sauteed onions and peppers- but I just like plain old yellow mustard on mine!

 

 

burger press
As always, this is not an affiliate link and I’m not receiving any financial compensation, but if you want one of these for your very own, you can click here and buy one.

Now the instructions below are really straightforward on this recipe, but I do have one little secret to share that will help make these a breeze to put together- it’s my burger maker gizmo.  Very high tech as you can see!  It cost me less than $5, and works like a charm!

 

 

 

burgerpress
Here’s the underside- see, nothing underneath where you put the meat and then have to get it back out without messing up the patty! No muss, no fuss!

I like this one because there is nothing on the bottom from where I have to dig the burger out of- I just place my ball of meat on a cutting mat, cover it with a plastic baggie, (the bread, twisty tie kind- it’s thinner so it allows better formation of the patty) cover the meat ball with my burger press,

 

 

then hold the bottom part in place, while pushing down gently on the plunger thing up top until there’s resistance.  Take the press off, and, VOILA!  Perfectly shaped patties every time!  If I do it just right, the press doesn’t even get dirty- now what girl wouldn’t be a fan of that?!

 

 

vacuum sealer
This is my vacuum sealer- best $150 I’ve ever spent, in terms of keeping meat in an organized way that prevents freezer burn so it goes to waste.

One final tip for this post- I make these burgers in batches of about a dozen or so, or 3 to 4 pounds of meat, at a time. Bob grills them all at once, and when they’re cool I vacuum seal each one individually so I’ll have a quick and easy meal any time I need one.

 

 

 

 

sealed meat
I write the weight, and date sealed on each item so I’ll know how many it will serve (3 to 5 oz. of meat per person) and how long it’s been in the frozen tundra.

No, your eyes are not broken- these are not burgers, just a bunch of meat I’ve sealed just like I do my burgers, in individual packages, so they’ll be quick to thaw and cook when I’m in a pinch.

 

 

 

 

Oh, and here’s a link for the spice blend I use- we have a Penzeys Spice Shop close by, but if you don’t you can order- and they’ll send you a catalog of their stuff, which is jammed full of recipes!  Click here to find “Bratwurst Sausage Seasoning.”

 

BratBurgers
Print Recipe
Servings
12
Servings
12
BratBurgers
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Place the applesauce in a fine mesh strainer and allow it to drain while preparing the rest of the ingredients.
  2. Peel and dice the onion, then saute until golden brown.
  3. Place the ground turkey, strained applesauce , sauteed onion, and seasoning in a large bowl. Using a potato masher, mix the ingredients well.
  4. Divide the mixture into 4 to 5 oz portions, and form into patties. See pics and instructions above for using my burger press.
  5. Grill or pan fry patties until thoroughly cooked; the internal temperature must reach 165F to ensure all bacteria is killed.
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Best Chopper, Slicer, & Dicer Ever

 

perfect peppers - Copy
Nicely diced poblano and sweet bell peppers

 

 

 

DSC08471
Wooden skewer for propping during photography not included.

Trust me, this is the very best thing that’s ever happened to cutting stuff up!

First off, notice the absence of any exposed razor-sharp, big-old-whonking, blades- this means there’s very little chance of slicing any part of your hand off.  How much is this feature, alone, worth?

 

 

 

avoid
Not that I’m actually equipped for that kind of thing…

hmm…  won’t go through so much first aid ointment…  or as many band aids….  drastically reduces possibility of another awkward “stitch vs. no stitch” debate with ER doc…  Definitely makes it worth the price.

 

 

 

perfection

Besides the aforementioned benefit, it’s really easy to use, may or may not be a fabulous frustration getter-outer, and puts to rest any and all (OK, most) OCD issues, regarding exactly how perfectly and/or uniformly things are diced.

There are 3 dicing grids to mine, and one for slicing, so you can pick your size and shape.  The peppers here were done on the smallest dicing grid.

And, if you’re going to make a lot of my recipes, you can count on needing to slice and dice lots of veggies!!  They’re healthy, but they also fill you up so you’re not hungry- that’s a great thing!

 

 

 

So here’s how it works:  You just put whatever you want to chomp chop right on the grid, like this:

prepping
Notice the skin side of these pieces of bell pepper is UP! If you put the skin side down, it makes a spectacular mess. Very tedious to clean up.

 

 

chomping
Can you hear the Jaws theme song playing? Wouldn’t want to be that pepper!

Next, lower the top down, just until it’s resting on the chopee, making sure the hinge is rotating smoothly.

And… very gently…  no, I’m kidding- seriously, you’re going to have to whomp on it pretty hard- hence the stress and frustration relieving properties.

 

 

I use the palm of my hand to distribute the whallop more evenly, rather than the side of my fist, which could make the top rotate, possibly breaking one of the hinges. (I’m not saying how I know this- protecting a guilty party.) If it doesn’t go all the way through, hit it again.  If it doesn’t go through the 2nd time, you probably put it in skin side down.

 

chomped

 

If you’ve done it properly, this is what you’ll see when you lift the top.

 

 

 

Now, just keep placing your chopees and whomping, until you get it all perfectly cubed or sliced.  If you start to fill up the bin, turn it up so the stuff all falls down toward the hinge.

 

DSC08480

When it’s time to clean up, use the handy dandy pick this pic- mine came with the chopper- just run it across and down, between the pegs on the top, that push the food through, until you get all of the stuck and trapped chunks out.  Then, I run mine through the dishwasher.

 

 

If you like this, you can get one just like mine at Williams-Sonoma* and I love it, but there are other brands available as well.  I’d suggest getting one with the bin underneath- my first one didn’t have that, and it was a bit more time consuming to use.

So, there ya go- one of my very favorite kitchen tools!

*I do not receive compensation to favorably review or recommend any product- you can see my policy on this here.