German burgers with beer aioli and corn relish

Votes: 2

Time: 1 hour.
Complexity: average
Quantity: 4 hamburgers

Create a hearty, juicy burger that combines the flavors of various German appetizers and dishes: bratwurst, pickles, beer, and a pretzel for its unique flavor. The patty for this burger is made from a mixture of ground beef and Bratwurst sausage. Grill it and serve it on a pretzel bun slathered in a rich, beer-flavored aioli, along with pickled red onions and a relish of grilled corn and poblano peppers. A cold beer makes a perfect complement to this burger.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burgers

350 g of ground beef shoulder
350 g raw bratwurst sausage, casings removed
2 tsp coriander seeds
1 tsp. mustard seeds
1/4 teaspoon ground chile de árbol, or cayenne pepper
Vegetable oil for greasing
4 slices sharp cheddar
4 pretzel buns, cut in half horizontally

Beer aioli

1 bottle of 0.33 l stout, room temperature
0.5 cups honey
1/4 cup dark brown sugar
1 dried ancho pepper, stem removed
1/3 cup dried cherries or cranberries
1/4 cup mayonnaise

Pickled red onions

1 and 1/4 cups malt vinegar
1 tbsp dark brown sugar
1 medium red onion, halved and thinly sliced

Corn relish

1 ear of corn, husked
1 poblano pepper
Extra-virgin olive oil, for greasing
1 small tomato, seeded and chopped
1 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Make beer aioliIn a small saucepan, combine the stout, honey, brown sugar, ancho chili, and dried cherries and bring to a boil. Reduce heat and simmer until the liquid has reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, discarding the cherries. Let cool, then combine 1/4 cup of the liquid with mayonnaise and refrigerate until ready to use. Save any remaining mixture; it makes a great glaze for roasts.
Pickle red onionsIn a small saucepan, combine vinegar, brown sugar, and 1 teaspoon of salt. Bring to a boil, then let cool for 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture over it. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Meanwhile, prepare the corn relish.Preheat grill to medium-high heat. Brush corn and poblanos with olive oil; cook, turning occasionally, until charred. Cut corn kernels from cob; seed and chop poblanos. Combine corn, poblanos, tomatoes, and cilantro in a bowl; season with salt and pepper to taste.
Prepare the cutletsToast the coriander and mustard seeds in a dry skillet over medium heat for about 3 minutes. Grind the seeds in a spice grinder or with a mortar and pestle and combine with the chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Chop the reserved cherries from the beer aioli. In a large bowl, mix the ground beef and sausage with 1 tablespoon of the spice mixture and the cherries by hand. Form into 4 patties, 2 cm thick. Brush the patties with vegetable oil. Sprinkle both sides with the remaining seasoning.
Grill the patties until golden brown, 3-4 minutes. Flip and grill for about 4 more minutes for medium-rare. Top with a slice of cheese, cover, and grill until the cheese is melted, about 1 minute. Spread beer aioli on the top and bottom halves of the bun. Top the bottom half with a patty, corn relish, and pickled red onion.

Author of the recipe - Joanne Hoff

Categories:

recipe / Comfort food / Grill, barbecue / Grilled meat / Fast food / Hamburgers / Appetizers / Sandwiches / / German cuisine

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