<![CDATA[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.

]]>https://waltonsdev.nodebb.com/topic/5383/brat-seasoning-in-a-burgerRSS for NodeThu, 10 Sep 2026 20:57:51 GMTWed, 01 Jun 2022 16:17:19 GMT60<![CDATA[Reply to Brat seasoning in a burger on Fri, 03 Jun 2022 17:47:46 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/79197https://waltonsdev.nodebb.com/post/79197Fri, 03 Jun 2022 17:47:46 GMT<![CDATA[Reply to Brat seasoning in a burger on Thu, 02 Jun 2022 18:21:04 GMT]]>I have a buddy that only makes brats in patties. Should not be a problem.

]]>https://waltonsdev.nodebb.com/post/79149https://waltonsdev.nodebb.com/post/79149Thu, 02 Jun 2022 18:21:04 GMT<![CDATA[Reply to Brat seasoning in a burger on Thu, 02 Jun 2022 12:39:59 GMT]]>rugerbear Sounds like a solid process. I use a similar process mixing in spices and same process adding cheese by light hand mixing after the 2nd grind. Good luck

]]>https://waltonsdev.nodebb.com/post/79139https://waltonsdev.nodebb.com/post/79139Thu, 02 Jun 2022 12:39:59 GMT<![CDATA[Reply to Brat seasoning in a burger on Thu, 02 Jun 2022 11:35:55 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79137https://waltonsdev.nodebb.com/post/79137Thu, 02 Jun 2022 11:35:55 GMT<![CDATA[Reply to Brat seasoning in a burger on Thu, 02 Jun 2022 08:42:56 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/79136https://waltonsdev.nodebb.com/post/79136Thu, 02 Jun 2022 08:42:56 GMT<![CDATA[Reply to Brat seasoning in a burger on Wed, 01 Jun 2022 16:38:58 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79080https://waltonsdev.nodebb.com/post/79080Wed, 01 Jun 2022 16:38:58 GMT