I have the perfect recipe for you if you like soft pretzel rolls and homemade burger patties together.
It took me some time to organize myself in the kitchen, but the second time I made them, they came together very easily and quickly. Cooking is just good organization and knowing basic cooking rules and techniques.
Getting back to our delicious burgers, they come in soft pretzel rolls, and we make the patties inside better than any store-bought ones.
Making The Pretzel Rolls (Overview)
Even if you don’t have a lot of cooking skills, you can pull these off. The trick is to make a good dough at the beginning.
Getting the right proportion of flour, yeast, sugar, and water is the key to making this dough. Separately, these ingredients are incredible, but when combined, they form soft pretzel rolls.
Cooking the dough in a baking soda bath begins once the dough has been made and left to rise.
You can make soda baths by boiling water and adding soma baking soda. Once the water boils, reduce the heat and simmer the buns for 30 seconds.
Those nice brown pretzel rolls and soft pretzels are all due to a soda bath.
Also, the soda bath gelatinizes the outside of the pretzel, preventing it from fully springing during baking (as bread does) and giving pretzels their signature brown, chewy crust.
“Make sure these don’t stick to the bottom of the pot,” but when double proofed (risen, shaped into balls, and risen again), the rolls just float.
With a slotted spoon, remove the rolls from the pan and place them on a parchment paper-lined baking sheet.
Tips For Perfect Pretzel Rolls:
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Place a ball of dough between your hands and flatten your palm. Cover with your second hand, making a dome shape, and roll clockwise for 10 seconds until you feel resistance.
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Due to the thicker rolls, scoring the tops will allow the rolls to expand and cook all the way through.
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Taste improves as the color deepens; bake until golden brown
Making The Hamburger Patties
I love homemade hamburger patties because I pick all the ingredients and organize all the flavors. Nothing compares to homemade hamburger patties for me.
If you prefer, you can use sirloin or round ground beef instead of ground chuck, which has the right ratio of lean to fat.
Can You Add Breadcrumbs?
The addition of breadcrumbs or saltine crackers isn’t common, but I like it, because it gives patties a lighter, more tender texture. Some people include a soaked bread center.
Make a face before you make a face, as it tenderizes meat even more with the mild acid from the milk.
My favorite spices are salt, pepper, onion, and garlic powder; I don’t like anything too complex.
Tips For The Perfect Hamburger Patties:
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It will help the flavors develop better if you refrigerate your mixture for 30 minutes. This will produce a flavorful patty.
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You can prevent them from puffing up while cooking by making a dent in each patty. Shape the patties and make a dent with the back of your spoon.
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Cook your patties in a skillet, cast iron skillet, or grill pan. I like all of these because they all offer different properties. If you want to mark your patties, go with a grill pan. Choose a non-stick skillet for easy cooking and cleaning up, and a cast-iron skillet for a caramelized sear on your burgers.
Pretzel Bun Burger Recipe
Time required for preparation: 1 hour
20 minutes for cooking
8 small burgers per serving
Ingredients
For the buns:
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Flour, 3 cups
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1 12 tablespoons instant yeast
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1 12 tsp salt
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Warm water, 1 cup
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Unsalted butter, melted and cooled
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For a baking soda bath, use 2 tablespoons of baking soda
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Salt that is coarse
For the burgers:
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Ground chuck weighing 1 lb
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To taste, salt and pepper
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Panko breadcrumbs, 14 cups
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An egg of small size
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Worcestershire sauce, 1 tablespoon
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Milk, 1 tablespoon
For the cheese sauce:
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Flour 1 tablespoon
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Butter, 1 tablespoon
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Milk 12 cups
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Cheese grated into 12 cups
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Thyme dried, 12 tsp
Additional:
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Toppings: whole grain mustard, lettuce, and baked purple onions
Instructions:
Combine lukewarm water and butter in a mixing bowl.
Mix flour, yeast, and salt in a separate bowl.
Add the water-butter mixture and stir until the dough comes together.
The dough needs to be kneaded until smooth and placed in a bowl.
The dough should be covered with plastic wrap and allowed to rise for an hour or until it has doubled in size.
After the dough has doubled in size, punch it down and divide it into 8 equal portions.
Roll each portion between your hands for 10 seconds, creating a dome-shaped ball. Place the balls on a tray and let them rise for 30 minutes.
In a sauce pot, bring 3 cups of water to a boil.
As soon as the mixture boils, add baking soda and ensure it does not spill. Reduce heat immediately.
One or two dough balls should be added to the baking soda bath and cooked for 30 seconds on each side. Remove from the bath and let them dry on a baking sheet for 10 minutes.
After scoring the tops of the balls, make an “X” sign, and bake the pretzel buns for 16-18 minutes.
Combine all the patty ingredients in a mixing bowl and refrigerate for 30 minutes.
Prepare two baking sheets by lining them with parchment paper and preheating the oven to 400°F.
During this time, shape the meat mixture into 8 patties, pressing the center with a spoon. Cook in a skillet over medium heat for 4 minutes on each side.
15. Melt butter in a saucepan, add flour, stir, and cook for 2 minutes. Whisk in milk and cheese.
Once the sauce has thickened, remove it from the heat and add the thyme.
Assemble by cutting through the pretzel rolls, spreading whole grain or stone ground mustard on the bottom portion once they have cooled.
Place a burger patty on top of each lettuce leaf.
Put some cheese sauce on top.
The onion should be placed over the sauce and the top bun piece should be used to close the burger.
Continue with the remaining burgers.
It’s time to serve and enjoy!
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Pretzel Bun Burgers
8 BURGERS were produced
Preparation time: 1 hour
Cooking time: 20 minutes
Time: 1 HOUR 20 MINUTES
Pretzel bun burgers with a gourmet twist!
There are no ratings
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Ingredients
For the buns:
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Flour, 3 cups
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A total of 12 tablespoons of instant yeast
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1 12 tsp salt
-
Warm water, 1 cup
-
Unsalted butter, melted and cooled
-
For a baking soda bath, use 2 tablespoons of baking soda
-
Salt that is coarse
For the burgers:
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Ground chuck weighing 1 lb.
-
To taste, salt and pepper
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Breadcrumbs made from panko 14 cups
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An egg of small size
-
Worcestershire sauce, 1 tablespoon
-
Milk, 1 tablespoon
For the cheese sauce:
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Flour 1 tablespoon
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A tablespoon of butter
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Milk 12 cups
-
Cheese grated into 12 cups
-
Thyme dried, 12 tsp
Additional:
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Toppings: whole grain mustard, lettuce, baked purple onions
Instructions
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Melt butter with lukewarm water in a mixing bowl.
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Mix flour, yeast, and salt in a separate bowl.
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To make the dough, pour in the water-butter mixture and stir until it comes together.
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Make the dough smooth by kneading it. Place it in a bowl and let it rest for a few minutes.
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The dough should be covered with plastic wrap and allowed to rise for 1 hour or until it doubles in size.
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Punch down the dough and divide it into eight portions once it has doubled in size.
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Place each portion on a tray and allow it to rise for 30 minutes. After forming the dome-shaped balls, roll each between your hands for 10 seconds.
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A sauce pot filled with 3 cups of water needs to be brought to a boil.
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As soon as the mixture boils, add baking soda, being careful not to spill. Reduce heat.
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Cook one or two dough balls in the baking soda bath for 30 seconds on each side. Remove with a slotted spoon. Transfer the dough to a baking sheet and let it dry for 10 minutes.
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Bake the pretzel buns for 16-18 minutes after scoring the tops of the balls and making an “X” sign.
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Mix all the patty ingredients in a mixing bowl. Refrigerate for 30 minutes.
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2 parchment-lined baking sheets should be preheated to 400°F.
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Using a spoon, shape the meat mixture into 8 patties. Cook these in a skillet over medium heat for 4 minutes per side.
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In a saucepan, melt butter. Add flour. Stir for two minutes, then whisk in milk and cheese.
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Once the sauce has thickened, remove it from the heat and add thyme.
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Upon cooling, cut the pretzel rolls in half and spread whole grain or stone ground mustard on the bottoms.
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Each burger patty should be topped with lettuce.
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Place a baked or sauteed onion over the cheese sauce.
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The top piece of the bun should be used to close the burger.
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Continue with the remaining burgers.
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Let’s serve and enjoy!
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