Pub Burgers with Hot Beer Cheese on Soft Pretzel Rolls
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Pub Burgers with Hot Beer Cheese on Soft Pretzel Rolls

"I don’t go to pubs as much as I’d like to, but if I did, I’d want to shoot a great game of darts, then sit down with a pint of beer and eat this burger." — Rachael Ray


  • 1 ½ lbs. 80% lean ground beef

  • 3 tbsp. finely grated white onion (grated over a bowl to catch the juices)

  • 2 tbsp. Worcestershire sauce

  • Salt and pepper

  • A drizzle of olive or canola oil

  • 2 tbsp. butter

  • 2 tbsp. flour

  • ½ cup whole milk

  • ½ cup lager beer

  • 1 rounded tsp. (about a squirt) Dijon or English mustard

  • 1 tsp. granulated garlic

  • ¼ tsp. cayenne

  • 1 package (8 oz.) shredded sharp yellow cheddar

  • Pretzel hamburger rolls, split and warmed


  • Grainy Dijon mustard

  • Dill or bread-and-butter pickle chips

  • Chopped white onion

  • Watercress sprigs


  • Step 1

    Heat a large griddle pan or large cast-iron skillet over medium-high.     

  • Step 2

    In a medium bowl, mix the beef, grated onion and Worcestershire; season with salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Cook for 8 minutes, turning occasionally.     

  • Step 3

    Meanwhile, heat a medium saucepan over medium; add the butter. When it melts, whisk in the our. Gradually whisk in the milk and season with salt. Cook, whisking often, until the sauce thickens, about 2 minutes; slowly whisk in the beer. Add the Dijon, granulated garlic and cayenne. Reduce the heat to low, then add the cheese, a handful at a time, whisking to melt between additions. 

  • Step 4

    Build the burgers by spreading the bun bottoms with the grainy Dijon, then top with some pickles and chopped onion. Top with a few sprigs of watercress, the patties, some cheese sauce and the bun tops. 

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