Birch & Barley Brat Burger with Beer-Braised Sauerkraut
Chef Kyle Bailey of Birch & Barley and ChurchKey – Washington, DC
Adapted by
March 2010
Yield: 6 Servings



Brat Burger:    
8 ounces pork butt, cubed
¾ ounce kosher salt
2 teaspoons ground white pepper
1 teaspoon ground ginger
½ teaspoon grated nutmeg
1 egg, lightly beaten
½ cup heavy cream, chilled
2½ pounds ground veal

Beer-Braised Sauerkraut:
3 ounces bacon, diced
½ medium onion, thinly sliced
8 ounces sauerkraut, drained
½ Granny Smith apple, grated
3 ounces white wine
½ cup chicken stock
6 ounces Ayinger Brau-Weisse or other German-style hefeweizen
Salt and pepper

To Assemble and Serve:
6 thick slices Emmentaler cheese
6 caraway and onion buns
Baby arugula



For the Brat Burger:    
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.

For the Beer-Braised Sauerkraut:
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.
To Assemble and Serve:
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.