Sheboygan Bratburger

Ingredients

• 1 lb Ground Beef (80/20) (fresh, room temperature)
• 2 pieces Bratwurst Links (Wisconsin style, casing removed and split lengthwise)
• 2 pieces Kaiser Rolls (hard roll, split)
• 4 slices Dill Pickles (thinly sliced)
• 1 small White Onion (cut into 4 thin rings)
• 1 tbsp Yellow Mustard (smooth)
• 2 tbsp Wisconsin Butter (softened at room temperature)
• 1 tsp Salt (kosher)
• 0.5 tsp Black Pepper (freshly ground)
• 30 pieces Charcoal Briquettes (about 1 lb, for grilling)
• 1 sheet Newspaper (no glossy ink, for chimney starter)

Instructions

1. Light Charcoal Using Chimney Starter

   Crumple a sheet of newspaper, place it in the bottom of the chimney starter, fill the top with charcoal briquettes, and light the newspaper. Let the coals heat for about 15 minutes until they are glowing and covered with a light ash.

   Time: PT15M

2. Create a Two‑Zone Fire

   When the coals are ready, carefully pour them onto one side of the grill grate, leaving the opposite side empty to create a cool zone for finished items.

   Time: PT5M

3. Prepare the Bratwurst and Burger Patty

   Using a sharp knife, split each bratwurst lengthwise and remove the casing. Place the ground beef on a piece of parchment paper, set a food ring on top, and gently press the meat into a uniform patty about ¾‑inch thick.

   Time: PT10M

4. Season the Patty

   Season the formed patty on both sides with 1 tsp salt and ½ tsp freshly ground black pepper.

   Time: PT2M

5. Grill the Burger Patty

   Place the patty on the hot zone of the grill. Cook for about 3 minutes until juices appear on the top surface, then flip using a spatula. Cook another 3 minutes on the other side. Do NOT press the patty with the spatula.

   Time: PT6M

   Temperature: 450°F

6. Grill the Split Bratwurst

   Lay the split bratwurst skin‑side down on the hot zone. Grill for 2‑3 minutes until nicely browned and crisp, then flip briefly to warm the other side.

   Time: PT4M

   Temperature: 450°F

7. Rest on the Cool Zone

   Transfer the cooked patty and bratwurst to the cool side of the grill. Let them rest for 2 minutes; the residual heat will finish cooking the patty to medium‑rare and keep the bratwurst juicy.

   Time: PT2M

8. Toast the Kaiser Rolls

   Place the cut sides of the kaiser rolls on the hot zone, toast for about 1 minute until lightly golden.

   Time: PT1M

   Temperature: 450°F

9. Assemble the Bratburger

   Spread 1 tbsp softened Wisconsin butter on the bottom half of each roll. Layer the beef patty, then the grilled bratwurst, followed by pickles, onion rings, and a drizzle of mustard. Top with the buttered bun half.

   Time: PT3M

Nutrition Facts

Calories

800

Protein

40 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ground Chuck, Ground Turkey (lean)
• Instead of Bratwurst Links: High‑quality bratwurst, Kielbasa
• Instead of Kaiser Rolls: Pretzel roll, Ciabatta bun
• Instead of Dill Pickles: Sliced cucumber
• Instead of White Onion: Red onion
• Instead of Yellow Mustard: Dijon mustard, Honey mustard
• Instead of Wisconsin Butter: Unsalted butter
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Charcoal Briquettes: Lump charcoal
• Instead of Newspaper: Fire starter cubes

Equipment Needed

• Charcoal Grill
• Chimney Starter
• Grill Tongs
• Food Ring
• Parchment Paper
• Spatula
• Knife
• Cutting Board
• Small Bowl
• Plate for Assembling

Critical Steps — Do Not Skip

• Lighting the charcoal with a chimney starter
• Creating a two‑zone fire for control
• Flipping the patty only when juices appear
• Never pressing down on the patty after the first flip
• Allowing the burger to rest on the cool side before serving

Chef Tips from the Video

• Season the patty just before it hits the grill to maximize flavor.”
• A thin layer of softened Wisconsin butter on the bun adds a luxurious mouthfeel and balances the richness of the meat.”
• Let the cooked patty rest for a couple of minutes; it finishes cooking and retains juices.”

Troubleshooting

Storage

Refrigerator: Cooked patty and bratwurst can be stored in an airtight container for up to 3 days. Buttered rolls stay fresh for 2 days.

Freezer: Raw ground beef and uncooked bratwurst freeze well for up to 3 months. Re‑toast rolls after thawing.

Room temperature: Assembled burgers should be eaten immediately; leftovers should be refrigerated.

Make-Ahead Tips

• Form the burger patty and wrap in plastic wrap; refrigerate up to 24 hours before grilling.
• Split and remove bratwurst casings ahead of time and keep chilled.
• Soften butter and store in a covered container at room temperature for easy spreading.