Step 1

Take a sharp knife and run it down the casing lengthwise. Open up the meat and remove it from the casing, adding it into a mixing bowl. Combine all of the meat from the bratwurst and form into patties about 1/2″ thick, pressing a small indent in the center. Place the patties on parchment or wax paper lined on a baking sheet, and chill in the fridge for about 20 minutes.

Step 2

Prepare the horseradish Dijonnaise by mixing all ingredients together. Season to taste and chill in the fridge until needed.

Step 3

Preheat the smoker or grill for indirect cooking. I recommend a charcoal grill if possible, as you’ll be searing the burgers at the end. Set up a cool side with the warm coals on the other, aiming for around 275-300°F internal temperature. Add wood chunks or chips for additional flavor.

Step 4

Smoke the brat burgers. Sprinkle some ground black pepper on the top and place them on the grill, away from the coals. Cook for about 30-45 minutes until they are around 145-150°F internal temperature.

Step 5

Sear the burgers. Move them over the coals and sear for about 2-3 minutes per side until done. Be careful of flare-ups from the pork fat.

Step 6

Add the cheese if using, and move the burgers back to the cool side to allow the cheese to melt for a minute.

Step 7

Assemble the burgers with the Dijonnaise, sauerkraut, and pickles. Crack a beer and enjoy!