This is the burger that changes everything. Ground brat patties smoked low and slow over applewood, finished hard over charcoal. Four generations of Stittsworth craft in one bite.

Ingredients

• 4 Stittsworth Signature Bratwurst, casings removed
• 4 brioche buns, toasted
• 4 slices aged white cheddar or gruyere
• Yellow mustard and mayo (equal parts, mixed)
• Bread and butter pickles
• Crispy fried shallots
• Applewood chips for smoking
• Salt and coarse black pepper

Instructions

1. Remove casings from brats and form into 4 patties, about 3/4 inch thick. Season with salt and pepper. Don't overwork the meat — keep it loose for juiciness.
2. Set up your smoker or grill for indirect cooking at 225°F. Add a chunk of applewood.
3. Smoke patties indirect for 45 minutes to an hour, until internal temp hits 145°F. The fat will start to render and the outside will take on a beautiful mahogany bark.
4. Crank the heat to ripping hot (direct high heat). Sear patties 90 seconds per side for a hard crust. Add cheese in the last 30 seconds and tent with foil.
5. Toast brioche buns cut-side down on the grate, 1 minute.
6. Build: bun → mustard-mayo → pickle → patty with melted cheese → fried shallots → top bun.

The smoke-then-sear method gives you a juicy interior, hard crust, and deep smoke flavor that a standard grilled burger can't touch.

Prep: 15 min | Cook: 1 hr | Serves 4

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