Brat Burgers with Beer-Braised Caramelized Onions

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  • 1lb ground pork
  • 3/4 teaspoon coriander
  • 3/4 teaspoon ground sage
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed between your fingers
  • 1/4 teaspoon paprika
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon extra virgin olive oil
  • 1 jumbo sweet onion
  • 2 teaspoons worcestershire sauce
  • 12oz (1 bottle) gluten-free beer (I used New Grist Pilsner)
  • 4 buns


  • Heat extra virgin olive oil in a large skillet over medium-high heat. Add onions then saute until evenly caramelized, 10 minutes. Add beer, worcestershire sauce, and a little salt then bring to a boil. Turn heat down to medium then simmer until onions are tender and beer has nearly been absorbed, 10-15 minutes. Taste then add salt if necessary and set aside.
  • While the onions are simmering, preheat grill on high heat for at least 10 minutes (I like to let my grill get to 400-450 degrees.) Combine pork and spices – coriander through nutmeg – then form mixture into 4 patties – patties will be soft, but that’s ok. Turn grill down to medium heat then spray tops of patties with nonstick spray. Place patties sprayed-side down on the grill then cook for 4-5 minutes per side, or until cooked through. Place brat burgers onto buns then top with beer-braised caramelized onions and serve.
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