Pretzel Burger + Beer Cheese Soup
There truly is no better combination. The hamburger is topped with a homemade honey mustard sauce and some ooey gooey cheese and is surrounded by a freshly homemade pretzel bun. If you thought that sounded good enough, prepare to have your expectations exceeded! It’s paired with a smooth beer cheese soup that can be eaten on the side but my recommendation is to dip the hamburger in the soup 😉 You can make this restaurant-quality meal at home with no crazy ingredients or equipment! You’ll forget why you ever ordered take-out.
Pretzel Burger + Beer Cheese Soup
The burger is honey mustard-y, cheesy, and pretzel-y and the soup is smooth with a kick. The perfect combination for any meal.
Ingredients
Pretzel Buns
- 1 ½ cup warm water
- 2 T honey
- 2 ¼ t yeast
- 4 ½ cup flour
- 4 T butter melted
- 1 t salt
- 7 cups water
- ½ cup baking soda
- 1 egg yolk
- 1 t water
- kosher salt for topping
- sesame seeds for topping
Beer Cheese Soup
- 4 T butter
- 1 onion
- 12 oz. beer I use Bud Light
- 2 cups chicken broth
- 2 cups heavy cream
- ¼ cup water
- 1 T dijon mustard
- ½ t paprika
- ½ t red pepper flakes
- ½ t salt
- ½ t pepper
- 3 cups cheddar cheese
Honey Mustard Sauce
- 1 cup mayonnaise
- 4 T mustard
- 2 T dijon mustard
- 6 T honey
- 1 T horseradish optional
- ½ t salt
- ½ t pepper
- 1 t red pepper flakes
Hamburgers
- 1 lb. ground beef
- ½ t salt
- ½ t pepper
- ½ t garlic powder
- 4 slices cheddar cheese
Instructions
Pretzels
- Add the warm water, honey, and yeast to the bowl of a stand mixer. Combine together and let sit for 5-10 minutes.
- Add the flour, butter, and salt. Using a dough hook, knead the mixture for 5-6 minutes, or until it's all combined and pulls cleanly away from the bowl. Start off on low speed and gradually increase to medium speed.
- Add the dough ball to a greased bowl and cover with saran wrap. Let rise for 1-2 hours.
- Preheat oven to 450° F.
- Combine the water and baking soda in a large pot and bring to a boil.
- Line a baking sheet with parchment paper.
- Cut your dough ball into 4 pieces. Roll each piece into a round ball.
- Once the water is boiling, place the 4 balls into the pot. Let them boil for 60 seconds, flip them, and boil them for an additional 60 seconds. Using a slotted spoon, take the dough balls out of the pot and place them on the parchment paper
- Beat the egg yolk with 1 tsp of water. Using a pastry brush, generously coat the top of the pretzel buns with the egg wash. Top them with kosher salt and sesame seeds.
- Bake for 17-19 minutes.
Beer Cheese Soup
- Peel and dice the onion. It doesn't have to be perfect, they will be blended into the soup in a later step!
- In a large pot or dutch oven, over low/medium heat, add the butter and onions. Cook for 20 minutes, stirring frequently.
- Add the beer. Cook for an additional 15 minutes.
- Add the chicken broth, heavy cream, dijon mustard, paprika, red pepper flakes, salt, and pepper. Combine.
- Bring the soup to a boil. Reduce the heat and leave it at a simmer for 10 minutes.
- Turn off the burner and add the cheddar cheese.
Honey Mustard Sauce
- Combine all ingredients.
Making the Hamburgers
- Combine the ground beef, salt, pepper, and garlic powder. Form into patties.
- Cook on the grill, in a cast iron, in a grill pan, or in a fry pan according to your desired doneness!
- While the patty is hot, add the slice of cheddar cheese on top. Let them rest on a plate for 1-2 minutes.
- Cut the pretzel bun in half and lightly toast them on the grill or in the pan you were cooking your hamburgers in. It should only take about 1-2 minutes.
- Spread the honey mustard on the top and bottom bun. Add the patty to the bun
- Serve with the beer cheese soup on the side!
Notes
If you have leftover soup or you’re making it in advance, make sure to add a little bit of water when you’re reheating it to smooth it out again!
