1 pkg. bratwurst
1 lb. 80/20 ground beef
2 pkg. pretzel dinner rolls
Onion Jam
3 T. butter
¼ c. olive oil
2½ lb. sweet onion,
sliced thin
¼ c. balsamic vinegar
1 T. fresh thyme leaves
(or 1 t. dried)
1 c. pure maple syrup
salt and pepper
Remove bratwurst from casing and mix bratwurst and burger until evenly combined. Make small patties to match the size of your rolls. Salt and pepper to taste and grill or pan fry burgers to taste. Slice rolls, add burgers and top with onion jam and arugula, if desired. To make onion jam, melt butter and olive oil in a dutch oven.
Add onions and sauté on low, stirring occasionally for 15–20 minutes. There should not be any “color” or browning; this process will evaporate the extra water in the onions and concentrate the sweet onion flavors. “Low and slow” is the ticket here. When the onions are soft but not quite translucent, add balsamic vinegar, maple syrup and thyme, and cook until liquid is incorporated into onion mixture. Put into 2–3 jars and enjoy! May keep in refrigerator for up to three weeks.
Hot water bath or freeze and keep 6 months. Great on grilled fare, pizzas, and omelettes.
Denise Chapel, Gaylord
