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Juicy bratwurst patties topped with tangy sauerkraut and a creamy beer-cheese sauce—these burgers bring out all the best flavors of your favorite backyard brat. Think of it as the ultimate cookout upgrade, complete with the signature taste of a classic pretzel bun.
Ingredients
- 1 pound bratwurst links, casing removed (about 4 links)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 4 pretzel buns, split
- 1 cup sauerkraut, drained
- 2 tablespoons grainy mustard
- ½ cup shredded cheddar cheese
- ¼ cup beer (lager or pale ale works well)
- 1 tablespoon butter
Instructions
Begin by combining the bratwurst meat, smoked paprika, and garlic powder in a medium mixing bowl. Gently form the mixture into four equal patties, making sure not to overwork the meat—keeping the texture light will ensure a tender bite.
Warm a large skillet or grill pan over medium-high heat, then drizzle in the vegetable oil. Cook the bratwurst patties for about 5 minutes per side, or until nicely browned and fully cooked through. While the burgers rest, heat a small saucepan over medium. Add the butter and let it melt, then pour in the beer. Stir in the shredded cheddar cheese and whisk until the mixture is smooth and bubbly, adjusting the heat if needed to prevent scorching.
Toast the pretzel buns lightly, then spread grainy mustard on the bottom halves. Place the bratwurst patties on top, followed by a generous spoonful of sauerkraut. Drizzle the warm beer-cheese sauce over the burger before covering it with the top bun. Serve immediately.
These Pretzel-Bun Bratwurst Burgers are a fantastic choice for anyone who loves hearty, pub-style flavors with minimal fuss. They’re easy to adapt—feel free to swap in chicken bratwurst or experiment with different cheeses. If you’re watching sodium, choose a low-salt sauerkraut and lighten up on the mustard or cheese. Crafted with beer, mustard, and soft pretzel buns, this recipe was made for casual gatherings or quick weeknight dinners alike.
