Beef Burgers on Pretzel Buns with Cheddar Sauce & Roasted Sweet Potato Rounds
  • Prep time: 35 minutes
  • Calories: 700
We've made this burger recipe a little special with innovative pretzel buns, freshly baked by the Little Home Bakery in Morley and a very moreish warm cheese sauce to top the juicy beef patties. For that little hint of sweetness, we've served the burger with roasted sweet potato rounds.
Ingredients
  • 60 g of Tasty Cheese (grated)
  • 2 of Pretzel Burger Buns
  • 1 Small Bunch of Thyme
  • 1 of Pickles
  • 350 g of Sweet Potato (small)
  • 300 g of Beef Mince
  • 3 Tbsp of Panko Bread Crumbs
  • 1 Tbsp of Butter (pantry)
  • 1 Tbsp of Plain Flour
  • 12 Cup of Milk (pantry)
  • 1 12 Tbsp of Whole Grain Mustard
  • 12 of Baby Cos Lettuce
  • 1 of Tomato (small)
  • 12 Tbsp of Burger Spice Mix
Recipe

Prepare Ingredients:

Preheat the oven to 200°C. Slice the burger buns in half lengthwise. Pick the thyme leaves, discarding stems. Slice pickle lengthwise. Slice tomato into rounds and roughly tear lettuce leaves. Thinly slice sweet potato into 12 cm thick rounds.

Bake Sweet Potatoes:

On a lined baking tray, season sweet potato with salt and pepper and enough olive oil to thoroughly coat. Arrange in a single layer and bake for about 15 minutes or until browned. Remove from oven and sprinkle with thyme.

Make Burger Patties:

While the sweet potatoes roast, combine the beef, spice mix, any remaining thyme (to taste) and breadcrumbs in a large bowl. Season with salt and pepper and mix thoroughly to combine. Divide to form 2 equal patties. Set aside.

Make Cheese Sauce:

In a small pot, melt butter on medium heat. Add flour, whisking constantly, 1-2 minutes or until golden. Slowly whisk in milk. Bring to a simmer, stirring frequently until thickened. Reduce heat to low. Slowly add cheese, whisking constantly until smooth without lumps. Remove from heat, season with salt and pepper. Set aside in a warm place.

Cook Burgers:

Heat olive oil in a large nonstick pan on medium until hot. Add burger patties and cook for about 3-4 minutes per side for medium, or to your preferred doneness (you can check the doneness by cutting a small slit in 1 of the burgers.) Transfer the burgers to a plate, leaving any drippings in the pan, and let rest for at least 5 minutes.

You Plate It:

In the same pan over medium-high heat, place the pretzel buns, cut side down and toast until slightly browned and warmed. Spread mustard on the bottom of each bun. Lay a burger on top and divide the cheese sauce between burgers. Top with lettuce, sliced tomato and pickle. Serve with the sweet potato rounds on the side. Enjoy!