Double - Pretzel Bavarian BurgersFrom jo_jo_ba 5 years ago
- 4 cups whole wheat bread flour shopping list
- 2 cups all-purpose flour shopping list
- 1 tsp cream of tartar shopping list
- 1 tbsp instant yeast shopping list
- 1 1/2 cups (12 oz) lager beer, flat shopping list
- 1 egg plus 1 egg yolk (save white for glazing) shopping list
- 1 tbsp brown sugar shopping list
- 2 tsp salt shopping list
- 1/4 cup olive or canola oil shopping list
- 4 quarts (16 cups) water shopping list
- 1/2 cup (yes, 1/2 cup) baking soda, for boiling shopping list
- coarse salt shopping list
- granulated onion shopping list
- 1 1/2 lbs lean (not extra-lean) ground beef shopping list
- 1 lb lean ground pork shopping list
- 1 slice (about 1 oz) thick-cut bacon, cooked and crumbled shopping list
- 1 tsp caraway seed shopping list
- 1/2 tsp cumin shopping list
- pinch ground cloves shopping list
- 2 sprigs fresh thyme, stemmed shopping list
- freshly ground black pepper, to taste shopping list
- 2 tbsp grainy hot mustard (ideally German-style) shopping list
- 1 egg shopping list
- 1/2 tbsp salted butter shopping list
- 1 vidalia onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 4 oz (about 32) honey-wheat pretzels (like Rold Gold's Braided Twists), crushed into a fine crumb shopping list
How to make it
- In a large bowl, whisk together flours, cream of tartar and yeast.
- Add beer, egg and egg yolk, brown sugar, salt and canola oil and stir well just to incorporate. Set aside for 10 minutes.
- Begin to beat / knead the dough until it is smooth and supple, about 15 minutes (a stand mixer makes this easier).
- Cover dough and let rest 20 minutes.
- Deflate the dough and portion into eight 6-oz pieces, smoothing into balls. Place balls on a lined cookie sheet, cover and allow to rest 30 minutes.
- Preheat oven to 350F.
- In a large pot, bring the water to a boil and slowly add the baking soda.
- Reduce heat to a simmer.
- Three or four at a time, boil rolls for 1 minute, turning them to make sure they are evenly cooking.
- Drain rolls well and replace on the sheet.
- Brush rolls with the reserved egg white (beat with a little water if needed) and sprinkle with salt and granulated onion.
- Bake for 30-35 minutes, remove to a wire rack to cool.
- In a frying pan, melt butter over medium heat.
- Add onion and cook slowly until the onion just begins to caramelize, then add garlic and cook until fragrant (about 1 minute). Remove from heat and allow to cool 10 minutes.
- In a large bowl, combine beef, pork, bacon, caraway, cumin, cloves, thyme, pepper, mustard and egg, mixing well.
- Stir in the onion and garlic mixture to evenly distribute, then mix in the pretzel crumbs.
- Shape into 8 patties and evenly space them on a foil-lined sheet tray.
- Chill burgers for 2 hours.
- Preheat broiler to HI and place the rack in the upper third of the oven.
- Broil patties for 3 - 4 minutes per side, until desired level of doneness is reached.
- If desired, place split pretzel rolls under the broiler for 30 seconds - 1 minute to toast before serving.
- Serve with shredded cabbage and hot mustard.
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