Beer Cheese Burgers Pretzel Bun Recipe
I absolutely love this recipe because it combines all my favorite comfort food elements: juicy beef, gooey cheddar, and the rich, irresistible taste of beer cheese sauce, all on a soft pretzel bun. Plus, the option to add crispy bacon and tangy pickles gives me the freedom to customize each burger to a whole new level of deliciousness.
Combining classic flavors is something I truly enjoy, and that’s why this Beer Cheese Burgers on Pretzel Buns recipe is one of my favorites. I rely on an 80/20 ground beef ratio to ensure juicy, flavorful patties.
My beer cheese topping is made with cheddar, beer, and a few choice spices. It adds a creamy, rich taste that doesn’t humble the burger in any way.
And then there are the pretzel buns. Satisfying in their own right, they also serve as an appropriate vehicle for what’s inside.
Ingredients
Beef that has been ground: Juicy, protein-packed; this cooking-in-common staple is the go-to for making burgers.
Buns, Pretzel: Chewy texture, slightly salty, offers a unique twist.
Cheddar Cheese: Sharp taste, excellent melting qualities, boosts creaminess.
Beer contributes depth, a hint of bitterness, and a flavor-balance.
Butter: Enhances flavor, adds richness, improves sauce texture.
Bacon: Crispy, smoky, an optional boost to flavor and texture.
Cucumbers: Firm, cool, and crunchy.
Work best with a briny bath.
Powdered garlic: a seasoning full of savory goodness.
It brings great depth of flavor.
Ingredient Quantities
- 1 pound ground beef (preferably 80/20 ratio)
- 4 pretzel buns, split
- 4 slices cheddar cheese
- 1/4 cup beer (lager or ale)
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 4 slices crispy bacon (optional)
- 1/2 cup sliced pickles (optional)
- 4 leaves lettuce (optional)
- 1 tomato, sliced (optional)
- 1/4 cup sliced red onion (optional)
Instructions
1. Prepare your outdoor grill or countertop grill for direct cooking over medium-high heat.
2. Separate the ground beef into four equal parts and gently form each part into a patty. Season each patty on both sides with salt and freshly ground black pepper.
3. Cook or grill the patties on the stovetop for around 4-5 minutes on each side, or until they reach the doneness you prefer.
4. In the final minute of cooking, put a slice of cheddar cheese on each patty and cover the grill or pan so that the cheese can melt.
5. In a small saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for 1-2 minutes until a paste forms.
6. Slowly add the milk and beer, and then incorporate the garlic powder, onion powder, and more salt and pepper to taste. Heat and whisk constantly until the sauce is thickened, about 3-4 minutes.
7. The pretzel buns should be split and then lightly toasted on either the grill or in a toaster.
8. To put together, position each cheese-topped patty on the lower half of a warm, toasty pretzel bun.
9. Spoon a drizzle of the beer cheese sauce over the patties.
10. Bacon, pickles, lettuce, tomato, and red onion if using, top the burger, then cover it with the other half of the pretzel bun. Serve without delay.
Equipment Needed
1. Outdoor grill or countertop grill
2. Small saucepan
3. Spatula or tongs
4. Whisk
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Toaster (optional, for buns)
9. Plate or serving tray
FAQ
- Can I use a different type of cheese for the burgers?Certainly, you may replace cheddar with a cheese that melts well and that you prefer. That could be Swiss, mozzarella, or even American cheese.
- What kind of beer is best for the cheese sauce?The beer cheese sauce works best with a lager or an ale. Avoid using dark or heavily spiced beers, as they can overwhelm the flavor.
- Can I make the cheese sauce ahead of time?The cheese sauce is best made fresh to guarantee that it is smooth and creamy. However, you can whip it up a few hours ahead of time, if necessary, and gently reheat it over low heat, stirring in a splash of milk if you simmer it too long and it thickens up too much.
- Are pretzel buns necessary for this recipe?Add a different flavor and texture with pretzel buns, or swap in another kind of bun—brioche, whole wheat, or whatever suits your taste buds.
- How can I make the burgers juicier?Make sure your ground beef is at room temperature before cooking and do not press down on the patties while grilling. This helps retain juices and ensures that your burgers are as flavorful as possible.
- Can I omit the bacon?Certainly! The bacon may be left off for a lighter burger, but it is a vital part of this version.
- What toppings are essential for this burger?You can customize the toppings. The classic combo has lettuce, tomato, pickles, and onion, but you can opt for whatever you fancy.
Substitutions and Variations
Beef ground: Turkey or chicken can be used instead for a lighter variation.
Pretzel buns: Trade for brioche buns or standard hamburger buns.
Cheddar cheese: Replace it with Swiss cheese or sliced American cheese.
Non-alcoholic version: Use chicken broth or apple juice in place of beer.
Crispy bacon: Use turkey bacon or omit it for a vegetarian option.
Pro Tips
1. Chill the Patties: Before grilling, let the formed beef patties rest in the refrigerator for about 15-20 minutes. This helps them hold their shape better on the grill and can lead to a juicier burger.
2. Beer Choice: When selecting a beer for the cheese sauce, opt for a lager or ale that you enjoy drinking. The flavor of the beer will influence the sauce, so choose wisely for the best taste.
3. Even Toasting: Lightly butter the pretzel buns before toasting to enhance their flavor and achieve a crisp, golden crust. This also adds a bit of richness to the burger.
4. Layering Technique: When assembling the burger, place lettuce on the bottom bun under the patty. This helps catch any juices from the burger, preventing the bun from getting soggy.
5. Rest Before Serving: Let the assembled burgers rest for 1-2 minutes before serving to allow the flavors to meld and for the juices to redistribute, enhancing the overall taste and texture.
Beer Cheese Burgers Pretzel Bun Recipe
My favorite Beer Cheese Burgers Pretzel Bun Recipe
Equipment Needed:
1. Outdoor grill or countertop grill
2. Small saucepan
3. Spatula or tongs
4. Whisk
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Toaster (optional, for buns)
9. Plate or serving tray
Ingredients:
- 1 pound ground beef (preferably 80/20 ratio)
- 4 pretzel buns, split
- 4 slices cheddar cheese
- 1/4 cup beer (lager or ale)
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 4 slices crispy bacon (optional)
- 1/2 cup sliced pickles (optional)
- 4 leaves lettuce (optional)
- 1 tomato, sliced (optional)
- 1/4 cup sliced red onion (optional)
Instructions:
1. Prepare your outdoor grill or countertop grill for direct cooking over medium-high heat.
2. Separate the ground beef into four equal parts and gently form each part into a patty. Season each patty on both sides with salt and freshly ground black pepper.
3. Cook or grill the patties on the stovetop for around 4-5 minutes on each side, or until they reach the doneness you prefer.
4. In the final minute of cooking, put a slice of cheddar cheese on each patty and cover the grill or pan so that the cheese can melt.
5. In a small saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for 1-2 minutes until a paste forms.
6. Slowly add the milk and beer, and then incorporate the garlic powder, onion powder, and more salt and pepper to taste. Heat and whisk constantly until the sauce is thickened, about 3-4 minutes.
7. The pretzel buns should be split and then lightly toasted on either the grill or in a toaster.
8. To put together, position each cheese-topped patty on the lower half of a warm, toasty pretzel bun.
9. Spoon a drizzle of the beer cheese sauce over the patties.
10. Bacon, pickles, lettuce, tomato, and red onion if using, top the burger, then cover it with the other half of the pretzel bun. Serve without delay.
