Beer Cheese Pretzel Burger

Beer Cheese Pretzel Burger

Pretzel Burger

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!

Pretzel Burger Collage

 

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Pretzel Burger

Beer Cheese Pretzel Burger

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 1x
  • Category: Burger
  • Method: cook
  • Cuisine: American

Scale

Ingredients

  • For the beer cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 bottle beer
  • 3/4 cup sharp cheddar, shredded
  • 1/2 teaspoon Dijon mustard
  • dash of hot sauce (optional)
  • For the beer-caramelized onions
  • 2 large onions, thinly sliced into rings
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/4 cup beer
  • Salt and garlic pepper
  • For the burgers
  • 2 burger patties cooked to your liking
  • 2 pretzel buns (I made mine from the my Auntie Anne’s Pretzels-Copycat recipe)

Instructions

  1. Beer cheese:
  2. Melt butter in a small sauce pan over medium-low heat
  3. When it bubbles and foams, add the flour and whisk together to form a paste.
  4. Cook, whisking constantly, until the mixture turns from white to light tan.
  5. 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).
  6. Beer caramelized-onions:
  7. 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.
  8. To Assemble:
  9. Place a patty on the bottom half of the bun.
  10. Dollop generously with warm beer cheese and top with half the caramelized onions.
  11. Top with the other half of the bun and serve with fries.

Notes

We used some of the beer cheese to dip our fries………

Prep and cooking time does not include making the pretzel buns.

Keywords: pretzel bun, burger, beer cheese, onions,

 

White Bean Bruschetta Burger

White Bean Bruschetta Burger

White Bean Burger

First it was Thanksgiving, then Christmas, then New Years, Super Bowl Sunday, and Valentines Day……whewwww…………can you say food coma.

I am ready to give my body a break. Working as a Food Service Director for a school district, my focus daily is on nutritious, healthy meals…….at school I have that down pat!  At home, I do not practice what I preach, but I am going to give it a whirl. I will never be a vegetarian, or even a total health nut. I enjoy food to much to never have a brownie or a deep fried…….well a deep fried anything again………but I do want to try to make better choices on a regular basis. Biggest problem with that……TASTE. I will not eat sticks and grass….or things that taste like it in the name of healthy eating.

But, give me something tasty that’s good for you ……I’m there! At work I receive tons of recipes from all sources and it gives me inspiration for many of my recipes. Tim is a huge bean fan, me not so much, but I am willing to try new things. So when I saw a bean burger recipe I thought……. maybe????

So, I have always liked a pasta with white beans, rosemary, and tomatoes. Throw in some basil and parmesan cheese, add some garlic bread…….it’s dinner time. So, how to healthy it up? How about a bean burger, they make them from black beans all the time, so why not white beans, a little rosemary, a toasty ciabatta bun (whole grain), just a touch of mayo (lite), and a tasty topping  of bruschetta ( one of my personal favorite things). While I confess it is not the same as the pasta, it was really good. I feel like I have made progress………..

White Bean Burger Collage

 

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White Bean Burger

White Bean Bruschetta Burger

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Burger
  • Method: cook
  • Cuisine: Amercian

Scale

Ingredients

  • 115oz can Garbanzo Beans, drained and rinsed
  • 115oz can Northern Beans, drained and rinsed
  • 1 egg lightly beaten
  • 6 cloves garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 3/4 cup Panko breadcrumbs
  • 2 tablespoons olive oil
  • 4 Ciabatta Rolls, split and toasted
  • Red Onion slices and leaf lettuce
  • Basil Mayo – see recipe
  • Bruschetta – see recipe

Instructions

  1. In a food processor, combine both beans, garlic, rosemary, and panko crumbs. Pulse until smooth. Add egg and pulse until combined. (If you do not have a food processor you can mash the beans with a potato masher or forks and add remaining ingredients.) Shape into 4 burgers.
  2. Heat oil in a large skillet over medium heat.
  3. Cook burgers until they are heated through, about 4 minutes per side until golden brown. They should reach an internal temperature of 145*.
  4. To assemble burgers, spread bottom of each bun with 2 teaspoons of the basil mayo. Place the burger on top of the mayo, add lettuce and onion slice, top with the bruschetta mixture and top of bun.

Keywords: garbanzo beans, northern beans, garlic, rosemary, panko crumbs, tomato, onion, burger, vegetarian

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White Bean Burger

Basil Mayo

  • Author: Marty Boyd

Scale

Ingredients

  • 1/4 cup mayo ( I prefer Miracle Whip)
  • 1/2 teaspoon garlic pepper
  • 1 teaspoon fresh basil, minced

Instructions

  1. Combine all ingredients. Let set to blend flavors. Refrigerate any unused portions.

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White Bean Burger

Bruschetta

  • Author: Marty Boyd

Scale

Ingredients

  • 4 small roma tomatoes, diced small
  • 1 green onion, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons basil, minced
  • 1/4 cup parmesan cheese, shredded

Instructions

  1. Combine all ingredients. Keep at room temperature until serving.Refrigerate any unused portions.

 

Hamburger Soup

Hamburger Soup

Hamburger Soup

After we posted the Poor Mans Lobster Recipe………..which I know you all will be making for Valentines Day, our conversation was still about the food we served at Waldo Stubbs.  It was such a large part of people’s lives, not only the place, but the food. Several readers ask if we had the recipe for Hamburger Soup, which was served every Wednesday along with a Grilled Cheese Sandwich. It was the most popular soup at the restaurant.

Well, we did not have the original recipe, but after much brain-storming, we think we have recreated the recipe. For those of you who remember the soup try it and let us know if we succeeded. If you have noooooo idea what we are talking about, just try it and you’ll know what all the fuss is/was about! Continue reading “Hamburger Soup”