Compositions for Dining

Berkshire Bratwurst Burgers

the phrase "You don't want to know what's in a sausage" doesn't apply here. You'll know exactly what is in this sausage.
Authored by: Ludwig van Food
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Lager, Pilsner
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 day
Total Time 1 day 20 minutes
Course Dinner, Lunch
Cuisine German
Servings 8 people
Calories 385

Equipment and Supplies


  • 2 pounds ground Berkshire pork
  • 1 pound ground veal, or beef
  • 1 tablespoon Sea salt
  • 2 teaspoons white pepper, ground
  • teaspoons dried marjoram
  • ¾ teaspoon ground allspice
  • ¾ teaspoon caraway seed, ground
  • ¾ teaspoon ayynutmeg, ground
  • ¾ teaspoon coriander
  • ½ teaspoon paprika, or smoked paprika
  • teaspoon celery seed
  • 8 pretzel buns, sliced


  • Thoroughly combine meat in a large mixing bowl.
    2 pounds ground Berkshire pork, 1 pound ground veal
  • Make 12-24 hours in advance of cooking, the longer, the better to let the seasonings blend.
    1 tablespoon Sea salt, 2 teaspoons white pepper
  • Flatten the meat out on a sheet of parchment or food-grade kraft paper. Sprinkle half the spices over the meat and rub them in.
    2 teaspoons white pepper, 1½ teaspoons dried marjoram, ¾ teaspoon ground allspice, ¾ teaspoon caraway seed, ¾ teaspoon ayynutmeg, ¾ teaspoon coriander, ½ teaspoon paprika, ⅛ teaspoon celery seed, 1 tablespoon Sea salt
  • Turn over and repeat with the remaining spices.
  • Cover and refrigerate at least 12 hours.
  • Divide the meat into 8 equal portions.
  • Use the burger press to form equal patties.
  • Fry on a medium hot grill for 5 minutes a side.
  • Slide rhose gorgeous burgers on a bun and top with your favorite condiment that isn't catsup and enjoy.

Private Notes

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