It’s officially the start of the Bratwurst Season. Lots of yelling and swearing at the TV – lots of grilled Bratwurst Sausage while wearing a big hunk of cheese on our heads. I’ve said it before, I’ll say it again – Bratwurst is the official food of Wisconsin. Oh, they want you to think it’s the cheese, but cheese is more about wearing than eating. People from Wisconsin wear their cheese on their heads while drinking their beer and eating their bratwurst. At least that’s what Hubby tells me. All I know with any certainty is if the Packers are playing, we’re having Johnsonville bratwurst at half time.
Like their bratwurst sausage, Johnsonville makes an assortment of Bratwurst Burgers. You can have Bratwurst Burgers with Mushrooms and Swiss Cheese, with Bacon and Cheddar Cheese, with Cheddar alone or the original Brat Burger. In our house, nothing but the original will ever do. Hubby, born and raised in Wisconsin, doesn’t drink beer or eat cheese. The joke he likes to tell is that the state officials got together and decided to ask him to leave – move to California, where the cows are “happy” cows.
I will admit, I do like the burgers – maybe even better than the sausage style brats. Now you could load ’em up with all the traditional and not-so-traditional fixings, but around these parts it’s grilled onions. Period. End of discussion. Hubby, as usual, will smother his burger in ketchup, while I like mine like I do my dogs – mustard if you please.
In the meantime, prepare grill for burgers. When ready, grill bratwurst patties until cooked through, about 5-6 minutes per side. If desired, top with sliced smoked cheese just before removing from grill, allow cheese to melt.
Serve with grilled onions and condiments on the side. Like any burger, fries are the perfect side.
Cook’s Note: Next time, I think I might steam the grillers in a little beer first, then finish off on the grill.