Brat Burger

How to make Brat Burger Recipe - When Mindy Segal, one of our favorite pastry chefs, a James Beard Award winner, and owner of HotChocolate Restaurant and Dessert Bar in Chicago, offered us her bun and sauce recipes, we couldn’t say no. They are just too good. After several discussions about the best type of burger to serve with them, basically, it came down to, “What goes best with pretzels and cheese?” Chris came up with the idea of a Brat Burger. It was such a natural that we couldn’t believe we ever had to think about it. We heart you, Mindy. Thanks.

Ingredients:

12 ounces (340 g) ground veal

12 ounces (340 g) ground pork

1 teaspoon (2.2 g) freshly ground nutmeg

1 1/2 teaspoons (3 g) fresh cracked white pepper, plus more to taste

1 1/2 teaspoons (2.7 g) ginger powder

1 tablespoon (15 ml) Hefeweizen beer (drink the rest)

1 tablespoon (14 g) butter, softened

2 teaspoons (10 g) kosher salt, plus more to taste

Vegetable oil, for cooking

4 Mindy’s Pretzel Buns (recipe follows)

Mindy’s Pepper Jack Cheese Sauce (recipe follows)

In a large bowl, combine the veal, pork, nutmeg, 1 1/2 teaspoons (3 g) white pepper, ginger powder, beer, butter, and 2 teaspoons (10 g) salt.

Divide the mixture into four 6-ounce (170 g) portions and shape into burgers according to the technique in chapter 1 (page 17). Refrigerate, covered, while you prepare the skillet.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and remove the burgers from the refrigerator. Season the burgers with salt and white pepper and sear them for 2 minutes. Flip the burgers and cook for another 2 minutes. Transfer to a plate and let rest, tented, for 5 minutes.

While the burgers are resting, heat the cheese sauce. To serve: Place the burgers on the bottoms of the buns and spoon the cheese on top. Place the tops of the buns over the cheese. YIELD: 4 burgers

MINDY’S PRETZEL BUNS:

2 1/2 teaspoons (10 g) dry instant yeast

1/2 cup (120 ml) buttermilk

1/4 cup (60 ml) pale ale

3/4 cup (175 ml) hot water

3 3/4 cups (514 g) bread flour, plus up to 1/2 cup (69 g) more as needed

1 tablespoon (15 g) plus 1 teaspoon (5 g) kosher salt

1 teaspoon (4 g) sugar

1/4 cup (60 g) packed light brown sugar

2 tablespoons (28 ml) vegetable oil, for brushing

BAKING SODA BATH:

1 gallon (4 L) water

1/2 cup (120 ml) pale ale

1/3 cup (75 g) packed light brown sugar

1/3 cup (74 g) baking soda

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in buttermilk, beer, and water.

Add the 3 3/4 cups (514 g) flour, 1 tablespoon (15 g) salt, and sugars and mix on low speed until a loose dough forms. With the machine still running, slowly drizzle in the vegetable oil. When the dough is completely combined, stop the mixer and scrape the sides of the bowl with a spatula.

Turn the mixer to medium-high speed and work the dough for 7 to 10 minutes until it is smooth and elastic. If the dough is too wet/sticky, you may need to add more flour, 1 tablespoon (9 g) at a time. Spray a large bowl with nonstick cooking oil or wipe with oil and place dough inside. Cover with a clean dish towel. Let the dough rise at room temperature for about 4 hours until doubled in volume.

Turn the dough out onto a clean counter. Fold the dough in half twice and let rise in the refrigerator for about 2 more hours or until doubled in volume again.

Shortly before the dough has finished its second rise, prepare the baking soda bath. In a 6-quart (6 L) saucepot, bring the water, ale, brown sugar, and baking soda to a rolling boil.

Preheat the oven to 350°F (180°C, gas mark 4). Spray a sheet pan with nonstick cooking oil.

Turn the dough out onto a floured counter and divide into eight 5-ounce (140 g) pieces. Roll each piece into a ball.

Working one at a time, poach each ball in the baking soda bath for 15 seconds and then flip it and poach for 15 more seconds. Transfer to the prepared sheet pan.

Brush the buns with vegetable oil and sprinkle with the remaining teaspoon (5 g) of salt. Bake for about 14 minutes, turning halfway through, until they are golden brown. YIELD: 8 buns

MINDY’S PEPPER JACK CHEESE SAUCE

1 cup (235 ml) heavy whipping cream

6 slices white American cheese

1/2 cup (4 ounces, 115 g) shredded pepper Jack cheese

2 tablespoons (28 ml) fresh lemon juice

Kosher salt to taste

In a 2-quart (2 L) saucepot over medium heat, bring the cream to a light simmer. Whisk in the cheeses until they are fully melted and smooth. Season with lemon juice and salt to taste. Reserve until ready to use.

Brat Burger