search
Loading
|  home | feedback | help          
StarChefs
Cooking With Beer Banner
   BACK TO COOKING WITH BEER FEATURE
Chef Kyle Bailey of Birch & Barley and ChurchKey - Washington, DC
Chef Kyle Bailey
Birch & Barley and ChurchKey
1337 14th Street Northwest
Washington, DC 20005
202-567-2676 / 2576 (for ChurchKey)

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

 

INGREDIENTS

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

 

METHOD

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.


 
hotlinks_general_narrow
  • Beer Pairings at The Publican in Chicago
  • Experts on Beer Pairing
  • Belgian Beer + Food Pairing
  • Videos : Chef Bart Vandaele on Beer + Food
  • More on Beer + Food Pairing


  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy