Pretzel Burger Recipe The Burger Guide Pretzel burger, Burger

Pretzel Burgers with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Use the oil to drizzle the patties well and cook, turning occasionally, for 8-10 minutes. At the same time, over medium heat, heat the medium saucepan. Place the butter in the pan and whisk it when it starts to melt. Later on, whisk in, gradually, the milk and finish off by seasoning with salt.

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Butter each pretzel bun and place on the griddle until warmed and toasted. Cook the burger patty until crispy brown (about 2-3 minutes on each side) on both sides. When the smashed patty is almost done, top with a slice of the swiss cheese. Assemble your onion swiss pretzel bun burger by starting with the bottom pretzel bun, add any condiments.

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1. Prep the Patty. In a medium mixing bowl, combine the ground beef and salt. Feel free to add in any other seasonings to spice up your burger (think: black pepper, onion powder, and garlic powder). Then, gently mix everything together and form the mixture into a patty. 2.

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Step 10 - Toast Buns - Butter the pretzel buns and place them on the grill. Cook for approximately 1 minute to toast the buns. Step 11 - Remove Buns - Remove the buns. Spread with a condiment of your choice and top with the lettuce and sliced tomatoes. Step 12 - Add onions - Top with beef patties and caramelized onions.

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Top the patty/patties with a couple of tablespoons of beer cheese sauce. Top the cheese sauce with bacon slices. Sprinkle some crispy fried onion strings on top of the bacon and add 2 to 4 slices of pickles. Add and spread honey mustard onto the top bun and place the top bun on top of the burger, completing the sandwich.

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Directions. Melt butter in a small sauce pan over medium-low heat. When it bubbles and foams, add the flour and whisk together to form a paste. Cook, whisking constantly, until the mixture turns from white to light tan. Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce.

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These burgers are a celebration of the flavors of Oktoberfest (the famous German autumn festival), featuring juicy beef patties tucked into pretzel buns slathered with zesty whole grain mustard. Roasted onion and a rich cheddar cheese sauce seasoned with fresh thyme make for irresistible toppings. On the side, roasted sweet potato rounds offer an exciting twist on the classic fries.

Pretzel Buns

Combine. In your stand mixer bowl, combine the flour (start with 3 cups (360 grams); add more if necessary) and salt. Add in the water with activated yeast and the 3 tablespoons (43 grams) of cooled, melted butter. Knead. Mix using the dough hook attachment on low speed for 2-3 minutes until the dough forms.

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Step 1: Make the beer cheese dip. Start by making the homemade beer cheese on the night before you plan on making these pub burgers. To make beer cheese, start by making a blonde roux by melting half a stick of butter in a saucepan over medium heat. When the butter is melted add flour and whisk well.

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Cover with a tea towel allow to rest in a warm place for 30 minutes or until they rise and double. Preheat oven to 425° and place oven rack in the middle position. In a saucepan large enough to fit 2 rolls, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda.

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Roast the Potatoes. Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and half the garlic pepper (reserve remaining for patties). Spread into a single layer and roast in hot oven until golden-brown and fork-tender, 18-20 minutes. While potatoes roast, continue recipe.

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1. Put your ground beef in a medium sized bowl. 2. Add in the blue cheese crumbles and spices. 3. Mix this goodness together. You can use your hands, but I use a potato masher, just because I'm one of those girly-girls, that can't stand getting my hands dirty, if I can avoid it. 4.

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Heat 1 tablespoon canola oil in the same cast iron skillet you cooked the onions in oven medium-low heat. Until shimmering, about 2 minutes. 4. Add the dredged burgers and cook 7-8 minutes a side, depending on thickness. Once flipped, add cheese to melt and cover with a lid to cook second side.

Cheesy Pretzel Burgers Mary Martha Mama

Melt butter in a small sauce pan over medium-low heat. When it bubbles and foams, add the flour and whisk together to form a paste. Cook, whisking constantly, until the mixture turns from white to light tan. Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce.

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The Secret to Juicy Hamburgers. Use 80/20 ground beef. A ratio of 80% lean protein and 20% fat is best for juicy hamburgers. The high fat content prevents the burgers from drying out while cooking and keeps them juicy.

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Score the tops of the balls, make an "X" sign, and bake the pretzel buns for 16-18 minutes. In a mixing bowl, combine all the patty ingredients. Refrigerate the mixture for 30 minutes. Preheat oven to 400°F and line 2 baking sheets with parchment paper. In the meantime, shape the meat mixture into 8 patties.