Best Wurst Smash Burger đŸ”„ TGD

And You've Never Heard of It

Toasted pretzel bun, sauteed onions, 2 brat patties, and beer cheese sauce.

Oktoberfest may be over, but hold onto your lederhosen. Because today we’re making the best smash burger you’ve never heard of!

Or should I say
 the wurst smash burger? Ha. Sorry, couldn’t resist. Anyways


If you know me, you know that my brain is basically a bingo ball mixing machine and every once in a while an idea stops rattling around in there and pops to the surface.

Recently, that idea was an Oktoberfest-inspired brat smash burger. I went the extra mile by making a homemade beer cheese sauce and topping it with caramelized onions.

The juice was ABSOLUTELY worth the squeeze.

It was a perfect Fall day for firing up the Blackstone and feeding the hungry masses (also known as my wife and kids).

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Ingredients & Instructions

This burger wasn’t actually that hard or complicated to make. Surprising! Because it looks so dang good and good things are never easy!

Here is the recipe (serves 4) that I followed. If you prefer to watch instead, I’ve linked the full and short videos below!

Ingredients

  1. Eight 4oz ground brat patties (I bought mine, but I’ve cut open brats and removed the casing before. Buying them is just a lot less work!)

  2. One medium onion, sliced thin 

  3. Eight slices of yellow American cheese (You can use more or less depending on the consistency of your sauce)

  4. One can of beer (Oktoberfest works quite well)

  5. Four pretzel buns, buttered 

  6. Olive oil and butter

Step-By-Step Instructions

  1. Shape your ground brat patties into 4oz balls. While you’re doing this, pre-heat the griddle on High.  I’m a big fan of using a ripping hot griddle for smash burgers so get it well over 400F.

  2. Make the cheese sauce. Add half of the can of beer to a small pot. Add a few cheese slices at a time, stirring occasionally until melted. The consistency should be loose, but not runny. Add additional cheese slices if it’s not thick enough or more beer if it’s too thick. Keep warm while the rest cooks.

  3. SautĂ© the onions. Add a little olive oil to the griddle and fry ‘em up. Olive oil has a high smoke point, so it doesn’t burn off quickly. Once the onions are almost cooked, melt some butter on them to caramelize and flavor them! 

  4. Toast the pretzel buns. Pro Tip: toast the buns first so they are ready to go as soon as the burgers are done. That way you get to enjoy a super fresh, moist, juicy burger.

  5. Smash the burger balls. I’ve found that pork tends to stick to the griddle more than beef does. So be ready with a sturdy scrape or spatula! You don’t want to lose those Cripsy BitsTM.

  6. ASSEMBLE! Bun. Onions. Patty. Sauce. Patty. Sauce. Onions. Bun. DONE.

  7. Enjoy. If it’s not messy, you didn’t do it right. 

I guarantee this is the best smash burger you’ve never heard of.

Full Video

Recipe in 60 Seconds

If you decide to make this too, email me back or leave a comment! I’d love to hear how it goes for you and any modifications you make. Grill on fam!

What’s TGD Working On Next?

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