BBQ Pretzel Burger

This week my life has consisted of running, yoga and cooking. I have really enjoyed starting my mornings with my run club buddies, stretching at YogaWorks in South Bay, and taking my time at the grocery store. Yesterday I stopped by Whole Foods after yoga class (I sound like such an LA housewife) and instead of rushing around the store like I usually do, I wandered. I sampled products, read labels, and looked through the hot bar for inspiration. When I saw the pretzel buns, I knew it was going to be burger night. Brent and I are obsessed with The Tripel. We go at least weekly, one of their best menu items is the Pretzel Burger. I was not going to try to recreate that masterpiece. There is no way I can compete with Brooke Williamson’s poppy seed slaw and perfectly cooked aged beef. I knew I had a bunch of onions in the fridge, a bottle of unopened BBQ sauce, and arugula, so I decided to put them all together. I was a little nervous this meal would just make us crave spending more money at The Tripel, especially considering I used lean beef. After our first bite, Brent and I we were shocked at how yummy the burgers were. They were smothered in delicious BBQ sauce, the onions were falling of the sides, and the arugula added some freshness. I felt like a dork for feeling proud of my meal last night. It was one of those, “I can cook,” moments. Enjoy!

3/4 pound lean ground beef
1 tablespoon canola oil
2 pretzel rolls
Handful of baby arugula
Two slices of your favorite cheese
Your favorite BBQ sauce
3 red onions, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
Salt and pepper

Heat oil in a large frypan over low heat. Add the onions and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally. When onions are softened and golden, add the brown sugar and balsamic vinegar. Cook onion over low heat for another 5-10 minutes, stirring occasionally.

Form two burgers with a deep depression in the center. Season both sides of each burger with salt and pepper. Heat the oil in the pan. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or longer if you prefer well done beef. Add the cheese, on the tops of the burgers during the last minute of cooking. 

Allow the burgers to rest for a minute or two after cooking them. That way your pretzel bun won’t get soggy. Slice the bun in half, add the burger, top with arugula, onions and BBQ sauce. Grab a bunch of napkins. You’ll need them.

Brent really likes caramelized onions. 

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