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Oktoberfest Pretzel Burgers

Pork and bacon patty is served on top of a pretzel bun with sautéed onions, whole grain mustard, beer cheese and arugula.
Course Sandwich
Cuisine german
Keyword arugula, burger, cheddar, pretzel
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 981kcal

Ingredients

For the burgers:

  • 1½ 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
US Customary - Metric

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.

Nutrition

Calories: 981kcal | Carbohydrates: 9g | Protein: 46g | Fat: 83g | Saturated Fat: 34g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 0.4g | Cholesterol: 219mg | Sodium: 2492mg | Potassium: 656mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 5mg | Calcium: 508mg | Iron: 3mg