This is THE Father’s Day burger and you just have to make it for Dad this Sunday! Our creamy Dijon based Anna Mae’s Smoky Mustard and Chop House Steak & Beef Rub season this sweet and smoky burger to perfection. Not to mention the layers, count them, three layers of grilled meat that make this sandwich a mile high burger. A hamburger patty is topped with two crispy strips of bacon and finished with a brat that’s been cut in half creating a full spectrum meat experience. Celebrate Dad this year with our mouth watering, stack of grilled meat goodness that we like to call the Sweet and Smoky Bacon Brat Burger!
8 slices Bacon
1/4 cup Brown sugar
1 lb. Ground beef
2 Tbsp. Robert Rothschild Farm Anna Mae’s Smoky Mustard
1 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub
4 slices Sharp cheddar cheese
4 Pretzel buns
Preheat oven to 400 degrees F. Place a cooling rack on a baking sheet lined with parchment paper or silicone mat. Lay bacon slices on rack and sprinkle with brown sugar. Bake for 15 minutes.
Meanwhile, in a large bowl, combine ground beef, Anna Mae’s Smoky Mustard and Chop House Steak & Beef Rub. Divide mixture into four hamburgers.
Place brats and hamburgers onto grill and cook until brats are cooked through and burgers are cooked until desired temperature. Melt a slice of cheese over each burger.
To assemble burgers, spoon additional mustard on both top and bottom bun. Place burger on bottom bun and top with two slices of bacon. Cut brats in half and place on top of bacon. Place top bun on top of brat.
Recipe courtesy of Melanie Bauer at www.melaniemakes.com.