School is out for summer, Memorial Day weekend is upon us, and that means it's time to fire up the grill. I love a juicy, smoky, grilled brat -- your classic smoked bratwurst or a healthier chicken or turkey brat option, flavored brats like chili cheese, jalapeño cheddar or stadium brats. I like them all. They are super handy to keep around for a quick and easy summertime dinner after a busy day. Just fire up the grill, heat through, grab a bun and done.
As for toppings, you can go classic with ketchup and mustard -- my eldest insists I add relish to this list. Possibly some sautéed onions. Top with chili, cheese and raw onion for a chili brat. One of our favorites is a jalapeño cheddar brat slathered with loaded guacamole. One day I had a fresh pineapple on the counter, so I made a spicy-sweet pineapple and avocado salsa. This flavor combo is fantastic. Then I drizzled mine with a little Sriracha to finish it off because, well, some like it hot. And when they say some, they mean me.
Grilled brats with pineapple avocado salsa
Yields 4 brats
4 smoked bratwurst, grilled
4 hot dog buns, preferably grilled or warmed
For the pineapple avocado salsa:
1 cup fresh pineapple, finely chopped
1 large ripe avocado, chopped
1/4 cup red onion, finely chopped
1 jalapeño (or to taste), seeded and finely minced
1/4 cup cilantro, chopped
Juice of half a lime
Salt to taste
Sriracha, on the side (optional)
In a bowl, gently stir together the pineapple, avocado, red onion, jalapeño, cilantro and lime. Salt to taste. Cover and refrigerate until ready to serve.
To assemble:
Place a grilled brat on a warm hot dog bun. Top generously with the pineapple avocado salsa. Repeat with all the remaining brats and salsa. Serve with Sriracha on the side.