Adl Spicy Bratsy Reuben Burger Recipes

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THE ULTIMATE CHEESY AND SPICY REUBEN BRATS



The Ultimate Cheesy and Spicy Reuben Brats image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 22

Three 12-ounce bottles hard apple cider
1 stick (8 tablespoons) unsalted butter
1 large onion, sliced
10 spicy bratwurst
2 cups sauerkraut, thoroughly drained
2 teaspoons caraway seeds
18,000 Island Dressing, recipe follows
10 New England-style split-top buns, buttered and griddled on the outside
Swiss Cheese Sauce, recipe follows
1/4 cup sliced chives, for garnish
Thinly sliced Fresno chile peppers, for garnish, optional
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons sliced pickled jalapenos
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
One 12-ounce can evaporated milk
4 ounces Swiss cheese, freshly grated
1 tablespoon cornstarch
4 ounces white American cheese, sliced
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for medium-high heat on one side and low heat on the other side.
  • Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
  • Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
  • Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
  • For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
  • In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
  • Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.

THE WURST REUBEN BURGERS



The Wurst Reuben Burgers image

These burgers are spiced like brat or bockwurst then topped like a Reuben sammy.

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons butter
1 large onion, quartered lengthwise then thinly sliced
Splash water
2 tablespoons spicy mustard
1 pound sack sauerkraut, rinsed and drained
3/4 cup sour cream
1/4 cup ketchup
1/4 cup pickle relish
1 1/2 pounds ground pork or ground pork and veal combined
1 teaspoon dried marjoram
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon celery seeds
1/2 teaspoon ground cardamom
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons cider or white wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 deli slices Emmentaler Swiss cheese, folded to fit burgers
4 seeded or plain burger rolls, split
4 leaves red leaf or red romaine lettuce

Steps:

  • Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard.
  • Add sauerkraut to a small pot and keep warm over low heat.
  • Combine sour cream, ketchup and relish in a small bowl and reserve.
  • In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
  • To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve.

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