| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 burgers |
Ingredients
- 1 tablespoon minced garlic
- 1 tablespoon kosher salt
- 2 teaspoons red pepper flakes, optional
- 2 teaspoons ground white pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 pounds ground pork (preferably from a Mangalitsa or other heritage breed hog)
- 1 cup honey
- 3/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- Salt and pepper
- 6 hamburger buns
- 2 cups thinly sliced Napa cabbage
- 1 cup thinly sliced onions
Instructions
- For the brat seasoning: Stir together the garlic, salt, red pepper flakes if using, white pepper, marjoram, allspice, mace, nutmeg and ginger in a large bowl.
- For the pork: Preheat a grill to medium heat.
- Add the ground pork and 2 tablespoons cold water to the bowl with the brat seasoning. Mix together until well blended. Form into 6 patties. Grill for 5 minutes on each side.
- For the spread: Combine the honey, mayonnaise, cider vinegar, 1 tablespoon salt and 1 teaspoon pepper. Stir until smooth.
- To assemble the sandwich: Place the patties on the buns, top with some cabbage and onions, and then smother with some of the spread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1108 |
| Total Fat | 72 g |
| Saturated Fat | 22 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 44 g |
| Cholesterol | 175 mg |
| Sodium | 950 mg |
Reviews
I didn’t have everything on hand for the rub, but used most of the ingredients with some ground pork, and it was delicious. The Napa cabbage is a good call, perfect crunch and goes great with the mustard sauce. I would definitely make again for grill season.