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.
- 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!