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Ballpark Pretzel-Bun Burgers

Ballpark Pretzel-Bun Burgers


  • 4 pretzel burger buns, split

  • Cooking spray, preferably nonaerosol 

  • 1 ½ lb. ground sirloin

  • Kosher salt and coarse black pepper

  • 2 tsp. Worcestershire sauce

  • For topping: ballpark-style mustard (or spicy deli mustard), finely chopped white onion, thinly sliced dill pickles, chopped iceberg lettuce

  • ½ cup pub cheese (spreadable processed cheese), any flavor


  • Step 1

    Preheat the oven to 275°. Arrange the buns, cut-sides down, directly on the oven rack and bake until warm, about 5 minutes.

  • Step 2

    Meanwhile, heat a large cast-iron skillet or griddle over medium; coat with cooking spray. Transfer the meat to a large bowl. Using your hands, divide the meat into 4 equal portions and form each portion into a ball. Season the meat generously all over with the kosher salt and pepper, then drizzle with the Worcestershire sauce.

  • Step 3

    Increase the heat to high, add one portion of meat to the pan, and press down firmly with a spatula to flatten. Repeat with the remaining portions. Cook until the patties are well-browned and crusty around the edges, about 2 minutes. Flip the patties and press; continue cooking about 1 minute more for medium-rare and 2 minutes more for medium-well.

  • Step 4

    To build the burgers, top each bun bottom with mustard, onion, pickles, lettuce, a burger patty, and 2 generous tablespoons of pub cheese. Add the bun tops.