Cooking for 10 people
Ingredients
- 10
fresh bratwurst sausages
- 10
small hamburger buns or large slider buns
- 4 cup
green cabbage finely shredded
- 1
small yellow onion diced
- 1
green bell pepper diced
- cup
yellow mustard
- cup
apple cider vinegar
- cup
Miller Lite® beer
- cup
ketchup
- cup
sugar
- 3 tbsp.
hot sauce
- tsp.
garlic salt
- tsp.
cayenne pepper
1Food Prep
In a large bowl, add the cabbage together with the onion and bell pepper.
Then, in a small saucepan, combine your slaw seasoning ingredients.
Over a medium heat, bring the mixture just to a boil. Pour the sauce over the cabbage and toss until well coated. Chill covered for at least 4 hours, overnight is best.
Just before grilling, remove the bratwurst from its casings and form small patties.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your patties on the grate and cook them for 3 to 5 minutes per side until an internal temperature of 160°F is reached.
Lightly toast your buns by placing them over direct heat with the grill lid open. Cook them for 30 seconds or until the face is light brown and toasted.
Top each of your toasted buns with a burger and slaw then serve.
Recipe created by World Champion Pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
