It is so nice to be able to say Springtime in a post and recipe……….Springtime Asparagus Pasta………has a nice ring to it doesn’t it?
Without further ado ………..I need to say how proud I am of my husband Tim for all the beautiful pictures you see here on What the “Forks” for Dinner?. He has taken our pictures from ok to fabulous! We are both learning from this experience, but Tim is really turning into a wonderful photographer. I am amazed by him everyday………so “Thank You” Honey for helping make this dream a reality…………Besides isn’t he cute??? (see below)
Ahhh………the sweet smell of Spring. Today was the first day that makes me think we mayhave turned a corner, and that warmer weather is on the way. Of course, that would be on the last day of my Spring Break……..back to school tomorrow. It never fails that our Spring Break weather leaves much to be desired. But, I take solice in the fact that the school year is almost over, and Summer Break is close at hand.
So in a tribute to Spring………a Vegetable Sandwich with Dill Sauce. Dill always makes me think of Spring……..I’m not sure why. Maybe it’s just fresh, grassy, and green.
When I worked at the grocery store, the deli made a veggie sandwich that was really good, just several types of cheese, and a selection of fresh veggies. So this sandwich is a small tribute to that sandwich.
I think all sandwiches need some kind of sauce, wether is is just mayo, or something a little bit more adventurous ……….ya need some sauce!
I just couldn’t wait to post this!!!! I must say in all my years of cooking this is by far the best burger I have ever made!!!
The new craze is the pretzel bun, you see it on commercials and in restaurants………so, after the success of my post for Auntie Anne’s Pretzels:Copycat Recipe I wanted to find a way to use the recipe again. So, instead of pretzels………..pretzel buns. They were easy to make and turned out awesome.
I remembered hearing something about beer cheese from one of my cousins who used to live in ……….where else……..Wisconsin. If memory serves……which it doesn’t always at my age………..he said it was served with a burger.
Ok……so I had the bun, the burger, and the cheese, but what for the topping? I love grilled onions on a burger , and since I was only using part of a beer for the cheese, I figured I would use the rest for the onions. Yum!!!! The whole thing came together in total harmony. Now the only thing that may have made this just a bit more awesome would be if the burgers were grilled. Since neither Tim nor I are the “grill no matter the weather type” we did them on a flat griddle. Of course there is something to be said about a burger on a flat grill. “Flat-Top” burgers remind me of the old ‘Pro Shop” in Sterling, Illinois. They served up the best burger, until the unfortunate fire that destroyed the business. But, the memory can never be destroyed.
However you chose to prepare your Beer Cheese Pretzel Burger it will be a burger that you will not forget, and will make again and again……….I know we will!
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. Stir in hot sauce if using. Remove from heat and set aside until ready to use (you may have to reheat it to top the burger).
Melt the butter in a heavy skillet over medium-high heat, then add the onions, sugar , and beer. Cook onions over low to medium low heat until caramelized, about 20-25 minutes.
Place a patty on the bottom half of the bun.
Dollop generously with warm beer cheese and top with half the caramelized onions.
Top with the other half of the bun and serve with fries.
We used some of the beer cheese to dip our fries.........