Oct 23, 2017

Oktoberfest Pretzel Burgers

Prep Time: 20 mins
Cook Time: 10 mins
In this recipe a pork and bacon patty is served on top of a pretzel bun with sautéed onions, whole grain mustard, beer cheese and arugula.

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This burger is inspired by German Oktoberfest, the beer festival in Munich during late September to October. In this recipe a pork and bacon patty is served on top of a pretzel bun with sautéed onions, whole grain mustard, beer cheese and arugula.

Oktoberfest Pretzel Burgers

Key Ingredients in This Recipe

  • Cheddar cheese – For the beer cheese, I combined sharp Cheddar and smoked Cheddar to make a blended cheese spread with a subtle smoky flavor. A fun fact that I learned that night: the only difference between yellow and white Cheddar is the addition of annatto – a natural coloring.
  • Pork – The patty is made with pork and bacon to make it closer to a sausage patty. Always form your patties slightly larger than your bun – they tend to shrink up about 25% when cooked.
  • Beer – I recommend using a lighter beer like a lager in this recipe. It’s used to both season as well as thin out the beer cheese dip so a lighter beer is best.
oktoberfest beer cheese mix cheddar cheese cooking with cocktail rings

How to Make Oktoberfest Burgers

For the burgers:

  1. Season the meat mixture. In a large mixing bowl gently mix together the pork, bacon, Dijon, crushed red pepper, salt and pepper with your hands until just combined.
  2. Shape the patties. Form 4 equal patties, slightly larger than the burger buns.
  3. Cook the burgers. Heat a large cast iron pan over medium-high heat. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 4 minutes. Flip and continue to sear until cooked through, about an additional 4 minutes. Remove from the pan and set aside on a plate. Repeat with the remaining patties.

For the beer cheese:

  • Blend the cheese. Add the cheese, cream cheese, garlic and Worcestershire to the bowl of a food processor fitted with the blade. Pulse until the cheese is finely chopped.
  • Add the beer. Slowly pour the beer in and pulse the food processor until a fondue-like texture is achieved. Add to a bowl, cover with plastic wrap and refrigerate for an hour.

For assembly:

  1. Heat to broil. Heat oven to broil.
  2. Sauté the onions. Heat a large sauté pan over medium heat, add the oil and heat through. Add the onions and sauté, stirring occasionally until they begin to brown slightly, about 8 minutes. Remove from heat and set aside.
  3. Assemble burgers. Arrange the pretzel buns on a baking sheet and broil until golden brown. Spread a generous amount of the beer cheese on the top bun and mustard on the bottom bun.
  4. Close and serve. Add the a patty on top of each of the bottom buns, top with onions and arugula then close with the top bun spread with the beer cheese. Serve immediately.
oktoberfest burger recipe from cooking with cocktail rings

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

oktoberfest burger cooking with cocktail rings

Oktoberfest Pretzel Burgers

Print Pin
Prep Time 20 mins
Cook Time 10 mins
Serves 4

Ingredients:

For the burgers:

  • pounds ground pork
  • ¼ pound applewood smoked bacon, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the beer cheese:

  • 6 ounces sharp white cheddar cheese, cut into ½” cubes
  • 3 ounces smoked white cheddar cheese, cut into ½” cubes
  • 2 ounces cream cheese
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire
  • 1/3 cup lager beer

For assembly:

  • 1 medium yellow onion, thinly sliced
  • 4 pretzel buns, halved
  • 2 tablespoon whole grain mustard
  • 2 packed cups wild arugula

Instructions:

For the burgers:

  • In a large mixing bowl gently mix together the pork, bacon, Dijon, crushed red pepper, salt and pepper with your hands until just combined. Form 4 equal patties, slightly larger than the burger buns.
  • Heat a large cast iron pan over medium-high heat. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 4 minutes. Flip and continue to sear until cooked through, about an additional 4 minutes. Remove from the pan and set aside on a plate. Repeat with the remaining patties.

For the beer cheese:

  • Add the cheese, cream cheese, garlic and Worcestershire to the bowl of a food processor fitted with the blade. Pulse until the cheese is finely chopped.
  • Slowly pour the beer in and pulse the food processor until a fondue-like texture is achieved. Add to a bowl, cover with plastic wrap and refrigerate for an hour.

For assembly:

  • Heat oven to broil.
  • Heat a large sauté pan over medium heat, add the oil and heat through. Add the onions and sauté, stirring occasionally until they begin to brown slightly, about 8 minutes. Remove from heat and set aside.
  • Arrange the pretzel buns on a baking sheet and broil until golden brown. Spread a generous amount of the beer cheese on the top bun and mustard on the bottom bun.
  • Add the a patty on top of each of the bottom buns, top with onions and arugula then close with the top bun spread with the beer cheese. Serve immediately.

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