Brat seasoning in a burger
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Is there is any reason I could not use brat seasoning in a hamburger patty? Thinking of doing the bacon patty seasoning and adding some of the Hatch Green Chile brat seasoning along with cheese. Thinking I can make a Bacon Green Chile Cheese Burger. Might add a little uncooked bacon to the mix.
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Is there is any reason I could not use brat seasoning in a hamburger patty? Thinking of doing the bacon patty seasoning and adding some of the Hatch Green Chile brat seasoning along with cheese. Thinking I can make a Bacon Green Chile Cheese Burger. Might add a little uncooked bacon to the mix.
rugerbear said in Brat seasoning in a burger:
Is there is any reason I could not use brat seasoning in a hamburger patty? Thinking of doing the bacon patty seasoning and adding some of the Hatch Green Chile brat seasoning along with cheese. Thinking I can make a Bacon Green Chile Cheese Burger. Might add a little uncooked bacon to the mix.
Should work well. No different than making a test-patty of fresh sausage before stuffing it.
I would think a ground beef with a little more fat in it, maybe 75/25 might give a better flavor. -
Is there is any reason I could not use brat seasoning in a hamburger patty? Thinking of doing the bacon patty seasoning and adding some of the Hatch Green Chile brat seasoning along with cheese. Thinking I can make a Bacon Green Chile Cheese Burger. Might add a little uncooked bacon to the mix.
rugerbear I have had success in making ‘brat Patties’. I initially tried making patties because I did not own a sausage press and my family didn’t care for the rubbery casing. Now we prefer the patties. I wait for a sale on pork butts and make 25 lb batches, press into 4 Oz Pattie’s and freeze. Have also added high temp cheeses and jalapeños. For best results, watch how much you work the meat when mixing
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rugerbear I have had success in making ‘brat Patties’. I initially tried making patties because I did not own a sausage press and my family didn’t care for the rubbery casing. Now we prefer the patties. I wait for a sale on pork butts and make 25 lb batches, press into 4 Oz Pattie’s and freeze. Have also added high temp cheeses and jalapeños. For best results, watch how much you work the meat when mixing
Jbird70
Since I was going to add some bacon I would grind once with large plate. Then add seasoning and grind again with small cheese plate to mix in seasoning. Then add cheese and form by hand. I usually use the patty maker attachment on grinder during final grind, but just doing small batch to try out. Also, not sure if cheese would go thru the auger without falling apart even if I left out the blade and only used the stuffer plate. -
Jbird70
Since I was going to add some bacon I would grind once with large plate. Then add seasoning and grind again with small cheese plate to mix in seasoning. Then add cheese and form by hand. I usually use the patty maker attachment on grinder during final grind, but just doing small batch to try out. Also, not sure if cheese would go thru the auger without falling apart even if I left out the blade and only used the stuffer plate. -
I have a buddy that only makes brats in patties. Should not be a problem.
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rugerbear I have done it with a bunch of seasonings |Hatch-Green-Chili-Flavored-Bra Will work well for sure as does |Supreme-Pizza-Bratwurst-Seasoning and |Hot-Italian-Sausage-Seasoning
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