Bratwurst Burger!

Fall has arrived in the PNW and with the change in weather I automatically start graving comfort traditional meals. I love making a big batch of my Vegetarian Chili or other soups, but what I really love is classic German comfort foods.

Last year I posted a whole blog about Oktoberfest foods. Everything was covered in that post from Sauerbraten (German pot roast), Spaetzle (think German mac & cheese), Braised Red Cabbage, and Sausage & Sauerkraut. I have also posted my easy steps for creating your own homemade Sauerkraut if you have the time!

This year I wanted to use the flavors but change it up. I love Bratwurst sausages, but like so many store-bought sausages you really don’t know everything that goes into them. I decided to take the flavors of Bratwurst and make them into a burger patty. Served on a delicious fresh potato bread bun, with grainy mustard, little mayo and my homemade sauerkraut these are a real Oktoberfest treat.

Making these sausage type patties you really know what goes into the mix, and you can change up the seasonings to your exact liking. I bought ground pork from my quality local butcher but if you have a meat grinder you could easily grind your own, here is a great article about grinding your own on Bon Appétit.

I have grilled these burger patties as well as fried them in a pan. They could easily be cooked in the oven as well.


Bratwurst Burger

The flavors of the classic sausage in a homemade burger! 
Servings 6
Author Shaun Myrick


  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds smashed lightly
  • 1/2 teaspoon yellow mustard seeds smashed lightly
  • 1/2 teaspoon brown mustard seeds smashed lightly
  • 1 teaspoon coriander seeds smashed lightly
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon white pepper
  • 1 1/2 pounds ground pork


Make the pork mixture

  • Mix all spices with the ground pork. Let rest in fridge for up to a day to let flavors mix. 
  • Form into patties to your desired size, I found making them thinner makes for easier to eat on the bun. 

Cooking the patties

  • Grill or pan fry, or oven bake until done, which is 160degrees internal temperature. 
  • Serve on fresh potato buns, along with grainy mustard, mayo, and sauerkraut! 

Wine Pairing!

Most people will say you should drink beer with Bratwurst but I love a good Gewürztraminer. Some great ones can be found at Gun Bun, or Bedrock Wine Co.

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