Recipe: Brat-Style Pork Burgers

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

October 22, 2012 • 0 comments

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You can take a girl out of Wisconsin, but you can’t take Wisconsin out of the girl—‘ya know. As a born-and-raised Sconnie, the compulsion to eat brats and cheese curds during football season is spiraled into my DNA. The brininess of the sauerkraut and the Dijon mustard. The pop of the brat casing with each bite. The complex-tasting, yet hard to identify, seasonings. These are all things I crave and indulge in a couple of times each year.

Then a flash of brilliance hit me. Enter: the pork chop. While pork chops are delicious simply cooked in a frying pan or on the grill, this lean cut of meat is super versatile. I like thinly sliced boneless pork chops tossed into stir-fries, for example. Or grind pork in a food processor for meatloaf or meatball mixes or for burgers, like in this recipe. For added richness, top the pork burgers with sliced provolone cheese or light mayonnaise.

What’s your favorite way to eat a pork chop? Have you invented or created any new pork dishes?

I work closely with the National Pork Board and they compensated me to include them in this post. Words and thoughts are 100% my own.

Recipe: Brat-Style Pork Burgers

2 teaspoons (10 ml) canola oil

1 small onion, sliced (about 1 cup, or x g)

1 pinch salt

2 cloves garlic

1 pound (455 g) boneless pork chops, cut into large chunks

1/2 teaspoon sugar, preferably granulated raw (optional)

1/4 teaspoon sage

1/4 teaspoon caraway, crushed

1/4 teaspoon celery seed

1/4 teaspoon freshly ground black pepper

1/4 teaspoon marjoram

1/8 teaspoon allspice

1 pinch cayenne

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 whole-grain hamburger buns, toasted on the cut sides for 1-2 minutes

Your favorite mustard

Sauerkraut, drained

Heat a large sauté pan on medium heat and add oil. Add onions, and toss to coat. Spread evenly in the pan and gently cook for 30-45 minutes (or even longer, if you have time), to caramelize, reducing heat gradually as onions shrink. The goal is to not burn or brown the onions on the edges, but to slowly caramelize them throughout. Add a pinch of salt at the end of cooking.

Mince garlic in food processor. Add pork and all of the herbs and spices and process until pork is just ground, but not mushy, stopping and scraping down the sides of the bowl occasionally. Discard any stubborn fat or connective tissue that didn’t grind. Shape the ground pork into 4 patties sized to fit the buns.

When ready to cook the patties, pre-heat the grill on medium (alternatively, you can pan-fry the patties in a sauté pan on the stovetop). Coat the grate lightly with oil and place the patties on the grill. Cook until opaque halfway through, about 4 minutes, and flip. Cook 3-4 minutes longer until centers of patties are slightly pink, or a thermometer inserted into the center reads 145°F. Remove and allow to rest 3 minutes.

Place patties on buns and top with mustard and sauerkraut.

Prep time: 30-60 minutes

Cook time: 8 minutes

Makes 4 servings, 1 burger each (with 3 tablespoons onions)

Nutrition Facts (per serving): 320 calories, 10 g total fat (2 g saturated fat, x g trans fat), 690 mg sodium, 53 mg cholesterol, 28 g total carbohydrate (5 g fiber), 31 g protein, 11% DV iron, 9% DV calcium, 0% DV Vitamin A, 3% DV Vitamin C.

You might also enjoy:

Your Go-To Slow Pulled Pork Recipe

Thyme-Roasted Pork Tenderloin with Balsamic Shallots for Woman’s Day Red Dress Awards

My Cookbook: Clean Eating for Busy Families Available for Pre-Order Now!

Brat-Style Pork Burgers

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: October 22, 2012

• Yield: 1 burger (4 Servings)
• Prep: 30-60 mins
• Cook: 8 mins
• Ready In: 38 mins

Lean Brat-Style Pork Burgers with sauerkraut and Dijon mustard.

Ingredients

• 2 teaspoons (10 ml) canola oil
• 1 small onion sliced (about 1 cup, or 160 g)
• 1 pinch salt
• 2 cloves garlic
• 1 pound (455 g) boneless pork chops cut into large chunks
• 1/2 teaspoon sugar preferably granulated raw (optional)
• 1/4 teaspoon sage
• 1/4 teaspoon caraway crushed
• 1/4 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon marjoram
• 1/8 teaspoon allspice
• 1 pinch cayenne
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 whole-grain hamburger buns toasted on the cut sides for 1-2 minutes
• Your favorite mustard
• Sauerkraut drained

Instructions

1. Heat a large sauté pan on medium heat and add oil. Add onions, and toss to coat. Spread evenly in the pan and gently cook for 30-45 minutes (or even longer, if you have time), to caramelize, reducing heat gradually as onions shrink. The goal is to not burn or brown the onions on the edges, but to slowly caramelize them throughout. Add a pinch of salt at the end of cooking.
   
2. Mince garlic in food processor. Add pork and all of the herbs and spices and process until pork is just ground, but not mushy, stopping and scraping down the sides of the bowl occasionally. Discard any stubborn fat or connective tissue that didn’t grind. Shape the ground pork into 4 patties sized to fit the buns.
   
3. When ready to cook the patties, pre-heat the grill on medium (alternatively, you can pan-fry the patties in a sauté pan on the stovetop). Coat the grate lightly with oil and place the patties on the grill. Cook until opaque halfway through, about 4 minutes, and flip. Cook 3-4 minutes longer until centers of patties are slightly pink, or a thermometer inserted into the center reads 145°F. Remove and allow to rest 3 minutes.
   
4. Place patties on buns and top with mustard and sauerkraut.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Easy