Brat Burgers with Stout Aioli and Corn Relish - Recipe from Price Chopper
Brat Burgers with Stout Aioli and Corn Relish
Ground chuck & bratwurst grilled in patties, covered in stout aioli sauce, sandwiched in buns with corn relish & picked red onion.
Ground chuck & bratwurst grilled in patties, covered in stout aioli sauce, sandwiched in buns with corn relish & picked red onion.
- Make the stout aioli:
- Combine the stout, honey, brown sugar, ancho chile and dried cherries in small saucepan and bring to a boil. Reduce the heat and simmer about 15 minutes.
- Strain into a bowl, reserving the cherries. Let cool, then combine ¼ cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid for glazing).
- Make the pickled red onion:
- Combine malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes
- Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.
- Make the Corn Relish:
- Preheat grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano.
- Combine corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.
- Make the burgers:
- Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds and combine with the ground chile, 1 teaspoon salt and ½ teaspoon pepper.
- Chop the reserved cherries from the stout aioli. Combine ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four ¾” thick patties.
- Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture. Grill the burgers to desired doneness.
- Top with cheese, cover to melt and spread stout aioli on top and bottom of buns. Sandwich with the burgers, corn relish and pickled red onion.
