Green Bay Beer-Cheese Brat Burgers With Red Pepper Kraut

1. 1

   Preheat a gas or charcoal grill with a cover to medium high heat. Open beer and leave to stand for 5 minutes. To make the mustard glaze, in a medium, fire-proof saucepan, combine 1/2 cup Pilsner beer, the mustard, maple syrup, and 1 Tablespoon olive oil. Whisk until blended and bring to a simmer on the grill rack. Cook for 7 to 10 minutes or until mixture thickens and reduces to slightly less than 2/3 cup, stirring frequently to remove any foam. Set aside off of heat.

2. 2

   To make the red pepper kraut, thinly slice the yellow onion and toss with 1 Tablespoon olive oil. Place in a grill pan and cook on the grill rack for 10 minutes or until onions are softened, stirring occasionally. Slice the roasted red peppers into strips and place in a medium, fire-proof saucepan along with the sauerkraut and 2 Tablespoons Pilsner beer. Cook on the grill rack for 10 minutes or until most of the liquid is cooked away, stirring frequently. Add the cooked onions to the kraut mixture and set aside off of the heat.

3. 3

   To make the patties, crumble the bratwurst sausages into a large bowl. Add the ground pork, salt, diced white onion, pretzels, cheddar cheese, and remaining 2 Tablespoons Pilsner beer and gently combine. Form into 6 patties sized to fit the rolls. Brush the grill rack lightly with the vegetable oil. Place the patties on the rack, cover and cook, turning occasionally and basting the cooked sides with the mustard glaze, for 8 to 10 minutes or until patties reach an internal temperature of 160 degrees. Brush the split sides of the rolls with the melted butter and cook them on the grill rack for 1 to 2 minutes or until they are lightly browned and toasted.

4. 4

   Reheat the red pepper kraut on the grill rack if necessary until warm. To assemble the burgers, onto each toasted roll bottom place a cooked patty, an equal amount of the red pepper kraut, and a roll top.

* Per serving · 4 servings · Values may vary.