As a Wisconsin-born American, I grew up loving three things: the Green Bay Packers, cheese, and bratwurst. I still avidly participate in two of these three things (cheese, while delicious, usually makes my body sad). We used to do a brat fry every weekend, even in the winters with average temperatures many degrees below freezing.
We always would grill the brats, and then cook them down in a beer sauce with butter and onion. This delicious broth added flavor to the bratwurst while cooking them all the way through after browning them on the grill. After a conversation with my dad, he mentioned that at the weekend cook-outs at church functions, they were unable to cook with the beer because there are kids eating. We all know the alcohol cooks off when boiled, but nevertheless, they would substitute beer with chicken broth. This was a great find, and surprisingly just as awesome.
Now that we’ve gone through what we hope is the last of the bi-polar transition to spring and summer, it is a perfect time to dust off the grill and enjoy some outdoor cooking. Growing up in Wisconsin, weekend brat cookouts were common, even well into the winter. We don’t grill as much as I did growing up, but I still love taking the time to be outdoors, and the smell of the grill.
This recipe is one of our all-time favorite burger recipes. Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet. We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey. Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.
These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill. The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.