Oktoberfest Beer Cheese Pretzel Burgers
Celebrate Oktoberfest with this easy, quick, and unforgettable Beer Cheese Pretzel Burger. A juicy patty, luscious beer cheese sauce made with Oktoberfest brew, tangy Dijon-mayo, crispy bacon, and fresh toppings all served on a toasted pretzel bun.
Equipment
- Medium-sized bowl
- Saucepan
- Whisk or Spoon
- Small bowl
- Grill
- Tongs or Spatula
Ingredients
For the Burger Patties
- 1 lb ground beef 80/20 lean-to-fat ratio recommended
- 1/4 cup chopped onions finely chopped
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
For the Beer Cheese Sauce
- 1/2 cup Oktoberfest beer Märzen or Oktoberfest lager
- 1 cup shredded cheddar cheese sharp or medium cheddar, freshly shredded
- 1/4 cup cream cheese
For the Dijon-Mayo Spread
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
For Assembly and Garnish
- 4 pretzel buns
- 4 slices bacon cooked crispy
- lettuce for garnish
- tomato sliced, for garnish
Instructions
- Step 1: Prepare Patties. In a medium-sized bowl, gently combine ground beef, finely chopped onions, minced garlic, salt, and black pepper. Do not overmix. Divide the mixture into four equal portions and form into patties, slightly larger than your buns.
- Step 2: Make Beer Cheese. In a separate saucepan, heat Oktoberfest beer over medium heat until warm and gently simmering. Add shredded cheddar cheese and cream cheese. Stir continuously with a whisk or spoon until both cheeses are completely melted and the sauce is smooth and creamy. Remove from heat.
- Step 3: Whisk Dijon-Mayo. In a small bowl, whisk together Dijon mustard and mayonnaise until nicely combined.
- Step 4: Grill Patties. Heat your grill to medium-high heat. Place burger patties on the hot grates and cook to your desired doneness (about 3-4 minutes per side for medium-rare).
- Step 5: Toast Buns. While burgers are grilling, lightly toast pretzel buns on the grill for a minute or two, or in a toaster, until warm and slightly crisp.
- Step 6: Assemble Burgers. Spread a generous layer of Dijon-mayo on the bottom half of each toasted pretzel bun. Place a grilled burger patty on top, followed by a luscious spoonful of warm beer cheese sauce. Add a slice of crispy cooked bacon, a fresh leaf of lettuce, and a juicy slice of tomato. Crown with the other half of the bun. Serve immediately.
Notes
Customize your burger by swapping cheddar for Gruyère, using a stout or non-alcoholic beer, or opting for ground turkey or a plant-based patty. Enhance the beer cheese with smoked paprika or Worcestershire. Remember to avoid overmixing the beef and indent your patties for even cooking. Whisk the beer cheese continuously for a silky smooth sauce. Store uncooked patties for 1-2 days, cooked patties and beer cheese for up to 3 days, and Dijon-mayo for up to a week in the fridge. Do not store assembled burgers to prevent sogginess.