Rattlesnake Detroit Burger Brawl Burger
This recipe gives a mixture of good old fashioned burgers with a bratwurst twist.
For the burger:
1 pound ground beef brisket
1 pound ground beef short rib
1 pound ground sirloin
Kosher salt and black pepper
1 1/2 cups pickled sweet peppers
1 1/2 cups beer braised onions
6 brioche buns
6 thick slices of Manchego cheese (try Michigan-made Reny Picot Mantoro)
Combine the ground meats together and season with salt and pepper. Form patties each weighing around 8 oz.
Heat outside grill or stovetop griddle to medium-high. Cook patties for about 4 minutes on one side, flip and cook 3-4 minutes on other side. Top each patty with cheese and allow to melt in last minute of cooking. Remove from grill to platter to rest.
Meanwhile, toast buns on warm grill/griddle.
Place bottom buns on serving platter and top with aioli (see recipe below). Add burger, pickled peppers, braised onions and leaf lettuce. Add more aioli to top bun and finish assembly.
For the bratwurst-spiced aioli:
1 1/2 teaspoons black pepper, ground
1 teaspoon cayenne pepper
1 teaspoon paprika (I use smoked)
1/2 teaspoon nutmeg
1 tablespoon dry mustard (try Coleman’s)
1 tablespoon coriander
1 teaspoon sage, ground
5 teaspoons kosher salt
2 teaspoons sugar, white
2 teaspoons onion powder
2 cups mayonnaise
Combine all ingredients well and refrigerate for 24 hours before serving.