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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