Midwest Summer Memories

30 minutes

5 of 5 Average (6 reviews)

Regardless of where you’re from, this dish is sure to help create fantastic memories! Enjoy this delicious combination of onions, carrots, red pepper, squash, sauerkraut and Swiss cheese as it lovingly tops the signature flavors of Johnsonville Bratwurst Patties. The presentation of this dish is superb with its yellows, oranges and reds—g eat for enjoying the summer sun or whenever you need a delicious pick-me-up!

Rate this Recipe Print this Recipe

Grilling, Lunch, Dinner, Grillers, Quick & Easy

Ingredients Directions Reviews Print Recipe

6
Johnsonville® Bratwurst Patties
2 tablespoons
olive oil
2 bunches
carrots, grated
1
sweet onion, thinly sliced
1
red pepper, seeded and cut into strips
1
summer squash, coarsely grated
2 cups
cups jarred sauerkraut, well drained
1 tablespoon
brown sugar
Dijon mustard, to taste
fresh cracked pepper, to taste
6 slices
baby Swiss cheese
6 large
Kaiser Rolls

Spray a heavy duty deep tinfoil baking pan with 1 tablespoon olive oil and place grated carrots and onions inside.
Use the remaining olive oil to lightly coat the cut sides of the Kaiser rolls, set aside.
Heat the grill to medium-high. Place patties on grill.
Place the tinfoil pan on the other side of the grill. Stir gently until the onions and carrots are soft, about 5 minutes. Add the red pepper, summer squash and sauerkraut to the pan.
Stir occasionally until the veggies become golden and soft.
Turn the patties.
Sprinkle the veggies with brown sugar and allow the sugar to melt as the veggies finish cooking. Stir lightly to distribute sweetness.
Just before the patties are finished, lightly toast the rolls on the grill.
Spread warm toasted rolls with Dijon mustard.
Season the patties lightly with fresh pepper and place them on the buns.
Top each burger with 1/6 of the grilled veggie/kraut mixture and a generous slice of baby Swiss, and then add the top bun.