Chef Joel's Wisconsin Brat Patty Burger


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Chef Joel's Wisconsin Burger

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Two burger patties separated by a slice of cheese topped with caramelized onions, thinly sliced red apples and arugula on a pretzel bun

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4 out of 5 stars
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    Wisconsinites adore brats, and this burger is an ode to their culinary passion. The brat patties are complemented by caramelized onions and bakery fresh pretzel buns.

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    Servings and Ingredients

    Serves 4
    1 recipe Caramelized Onions
    8 (4 oz each) bratwurst patties
    8 slice(s) Hy-Vee Muenster and/or aged Cheddar cheese
    4 Hy-Vee Bakery pretzel buns
    4 tbsp. cranberry mustard or coarse ground mustard
    1 medium apple, cored and thinly sliced
    2 c. arugula
    Apple vinaigrette dressing, optional


    1. Prepare Caramelized Onions.
    2. Prepare a charcoal or gas grill for direct cooking over medium heat.
    3. Grill patties on a well-greased rack for 10 to 12 minutes or until internal temperature of patties are 160 degrees, turning once halfway through. During the last 2 minutes of grilling, top patties with cheese and place buns, cut sides down, directly over heat to toast. Remove from grill; let patties rest for 5 minutes.
    4. Spread bun bottoms with mustard. Layer with two cheese-topped patties, Caramelized Onions, apple slices and arugula. If desired, drizzle with dressing. Add bun tops.
    5. CARAMELIZED ONIONS: In a large skillet, melt 2 tablespoons Hy-Vee butter over medium-low heat. Add 2 large, thinly sliced sweet onions (such as Vidalia or Walla Walla) and 2 tablespoons Hy-Vee sugar to skillet. Cook for 30 minutes or until onions are well-browned, stirring occasionally. Remove from heat. Add 1/4 cup brandy or Hy-Vee apple juice. Bring mixture to boiling; reduce heat. Simmer, uncovered, until onions are glazed.

    Nutrition facts


    1110 Calories per serving

    Amounts Per Serving

    • Total Fat: 60g
    • Cholesterol: 185mg
    • Sodium: 2470mg
    • Total Carbohydrates: 84g
    • Protein: 55g

    Daily Values

    Vitamin A 15%
    Vitamin C 15%
    Iron 35%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Summer 2016.