Brat Burgers with Stout Aioli and Corn Relish Recipe | Yummly
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Brat Burgers with Stout Aioli and Corn Relish

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  • aioli
  • 12 ounces stout beer (at room temperature)
  • 1/2 cup honey
  • 1/4 cup dark brown sugar (packed)
  • 1 dried ancho chile (stem removed)
  • 1/3 cup dried cherries (or cranberries)
  • 1/4 cup mayonnaise
  • red onion (Pickled)
  • 1 1/4 cups malt vinegar
  • 1 tablespoon dark brown sugar (packed)
  • kosher salt
  • 1 red onion (medium, halved and thinly sliced)
  • relish (Corn)
  • 1 ear corn husked
  • 1 poblano chile
  • extra-virgin olive oil (for brushing)
  • 1 small tomato (seeded and chopped)
  • 1 tablespoon chopped fresh cilantro
  • freshly ground pepper
  • burgers
  • freshly ground pepper
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon chile de arbol (ground, or cayenne pepper)
  • freshly ground pepper
  • 12 ounces ground beef chuck
  • 12 ounces bratwurst (casings removed)
  • vegetable oil (for brushing)
  • 4 slices sharp cheddar cheese
  • 4 pretzel buns (split)
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    1. Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.)
    2. Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.
    3. Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.
    4. Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground chile, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture.
    5. Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion.

    NutritionView More

    Sodium90% DV2170mg
    Fat95% DV62g
    Protein80% DV41g
    Carbs39% DV116g
    Fiber28% DV7g
    Calories1210Calories from Fat560
    Total Fat62g95%
    Saturated Fat18g90%
    Trans Fat1g
    Calories from Fat560
    Total Carbohydrate116g39%
    Dietary Fiber7g28%
    Vitamin A60%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.