Birch & Barley Brat Burger with Beer-Braised Sauerkraut
Mix the pork, salt, pepper, ginger and nutmeg in bowl and let sit for 2 hours. Grind twice through a medium-size die into a chilled bowl. In a mixer fitted with the paddle attachment, mix on medium for 2 to 3 minutes, or until homogeneous. While mixing, slowly add the cream and egg until incorporated; then mix in the veal. Form into 8-ounce patties.
Preheat the oven to 325˚F. Render the bacon in a deep oven-proof pan. Add onions and sweat until translucent. Add the sauerkraut and cook until heated through. Add the apple and cook until heated through. Deglaze with the wine, scraping at the bottom of the pan to release any brown bits. Cook down the liquid until it’s thick and syrupy. Add the stock and beer and cook the oven for 30 to 45 minutes, until the sauerkraut is soft. Adjust the seasoning with salt and pepper.
Grill the brat burgers to medium well (it contains pork and veal so anything less will yield an odd texture). Top with cheese and let it melt. Slice and grill the buns. Put arugula on the bottom bun, top with the burger, and top with sauerkraut.