Johnsonville’s Loaded Bratburgers with Oven Baked Sweet Potato Fries

Heather says:

I moved from South Carolina to Minnesota in 1999. The family that became my in-laws took me to a traditional lutefisk dinner that first week. As you can imagine, I was highly suspicious of all Midwestern traditions from that point forward -Once Bitten Twice Shy and all that. Thankfully my Minnesotan family made up for the whole lutefisk debacle when they introduced me to brats; casual cookouts have never been the same.

This leads me to a new-found phenomena the fully loaded brat burger. (Don’t tell anyone, but I also added a big spoonful of chili to mine, it just didn’t photograph very well.)

Last week I received an email asking if I’d be willing to check out Johnsonville’s new product as part of the No Ordinary Burger promotion by the National Pork Board. We normally buy half a cow, so burger patties -of any kind- aren’t anything I’ve paid much attention to.

Preparation of the patties themselves is simple enough. You grill for 15 – 18 minutes over medium-low heat. You know the grill is medium-low when you can hold your dry hand about an inch over the grate for 5 – 7 seconds. (Yes, count 1 Mississsippi, 2 Mississippi etc). To get nice grill marks, rotate the patties 90 degrees about 4 minutes in, flip the patties at 8, rotate again at 12.  See, isn’t that easy? As always, watch for flare ups.

 

To get in on the fully loaded brat burger action, you’ll also need:

  • 2 bell peppers, seeded and sliced
  • 1 sweet onion, sliced
  • jalapenos (we used 1 per burger)
  • bacon (2 slices per burger)
  • cheese slices (colby jack)

Grab an old sheet pan or a large cast iron skillet.

Fire up the grill and grill the bacon and vegetables over medium heat. Grill the jalapenos directly on the grill. If you have a fairly large grill, the bacon and the vegetables will finish about the same time as the burgers.

If you don’t want the bacon, you can grill bell peppers and onion using the foil pack method.

Turn the jalapenos occasionally. When the skin just starts to blacken, remove the peppers from the grill and place them in a zippered plastic bag. The steam will loosen the skin to make peeling the peppers easier. Before serving, remove the outer skin, slice in half, and use a knife to scrape out the ribs and seeds. This gets rid of most of the heat, leaving a fabulous roasted jalapeno flavor.

Serve the burgers with the vegetables, jalapenos, cheese, and bacon on toasted buns.

So you’ve got the fully loaded burgers, how do you make those oven baked sweet potato fries?

It’s ridiculously easy, don’t worry about measuring, this is a simple method not an actual recipe.

Preheat your oven to 400°F.

Grab a couple of sweet potatoes, some olive oil, salt and fresh ground pepper. To make less mess you’ll also need a knife, cutting board, and a bowl.

Scrub the potatoes and then slice into fry sized slices. Toss with a drizzle of olive oil and spread on a baking sheet. Lightly salt and pepper the fries and bake for 20 – 30 minutes, depending on how done you prefer your fries.

Could that be easier? Probably not.

In other news, Johnsonville is hosting a recipe contest with a chance to win a free groceries for a year. Just head over to their No Ordinary Burger Contest. You can also find Johnsonville on Facebook and Twitter. You can find the new Brat Burgers only at Walmart.

How will you top your brat burger?

I was compensated for this post.



9 Comments

  1. carnellm on July 1, 2011 at 7:33 pm

    I can’t vouch for the bratburgers, but I made the sweet potato fries this evening and they are wonderful!

  2. carnellm on June 29, 2011 at 7:33 am

    @HeatherSolos Crud! I officially sworn off Wal-Mart. Will have to send a spy or something. (Yes, I know that is cheating.) But, “Wal-Mart : Save some money, lose your community.”

  3. HeatherSolos on June 29, 2011 at 7:27 am

    @carnellm They are exclusively at Walmart and I found them at the Moncks Corner Walmart, so they should be everywhere. They also have Italian Sausage Burgers which look as though they have some interesting possibilities, too.

  4. carnellm on June 29, 2011 at 7:18 am

    @HeatherSolos @TheAmyTucker So it tastes like a brat? That would be so awesome! A brat with no skin that is easier to manage. Any idea if they are available in the Charleston area? Or am I going to have to have them imported?

  5. KimberlyBloomSheehan on June 29, 2011 at 6:46 am

    I love the Lutefisk story. While I’m not from Minnesota, I am from a family of Swedes and have heard about Lutefisk many times. I’ve never tried it myself, but after being described by my Grandmother, who does like it a lot, I can guarantee I will be staying away from it. I attended a Swedish festival once and a guy there was wearing a t-shirt that read “McOlson’s Lutefisk Burgers: 1 sold”, which was a play on McDonald’s signs. We were all laughing at that one. I do have to agree, brats are much better than Lutefisk, so I’m glad that your in-laws treated you to something much tastier.

  6. HeatherSolos on June 28, 2011 at 6:55 pm

    @TheAmyTucker That’s exactly what it is. I’m a little weird about texture, once I managed to convince myself that it SHOULD have the texture of a brat, all was right with the world. At first I was all, this is DELICIOUS, but not burger-y. It was sort of that Tastes Great v Less Filling argument.

  7. TheAmyTucker on June 28, 2011 at 6:52 pm

    This is going to make me sound like a complete idiot, but are you telling me this is a bratwurst in a hamburger disguise? Because that would be amazing…just like your burger/sausage thing.

  8. HeatherSolos on June 28, 2011 at 6:43 pm

    @melissamae76 I lived there from 99 – ’03 the winters about killed me. Eventually I convinced Tim to move back here to SC. I do like to visit in the summer, it’s a nice break from the heat.

  9. melissamae76 on June 28, 2011 at 6:40 pm

    No wonder I like you so much. We’re both transplants to the sexy state of Minnes-O-ta. Good to know. -Melissa Mae

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