Spicy, cheesy burger on a pretzel bun

It was 37 degrees here today, so I started thinking about summer. And of course thinking about summer leads to thinking about burgers.

This recipe calls for a few “specialty” items, but you should be able to find pretzel rolls at your local grocery store, and you can order the special pickles I use online, or find another generic brand of spicy pickle if you can.

The spicy pickle is from Wickles, a Dadeville, Ala.-based company. The CEO of my company introduced me to Wickles (we own a paper in the city where they’re made), and ever since I’ve had a small obsession with them. You can buy them online from the Wickles web site.

Here’s what I used. This is enough for four 4-ounce burgers:

  • 4 pretzel rolls or buns
  • 12 Wickles pickles
  • Pepperjack or other spicy cheese, finely shredded
  • 1 lb ground beef
  • 2 sticks string cheese, finely cubed (1/8th-inch pieces)
  • Spicy Montreal steak seasoning

Here’s what I did:

  • Put the ground beef at the bottom of a large, cold bowl. Sprinkle steak seasoning over the top, enough to lightly coat the ground beef. Mix in the cubed string cheese.
  • Form the beef into four patties.
  • Grill the patties. Meanwhile, put the grated cheese and pickles on the top of the bun.
  • Assemble your burger and enjoy.

It’s a quick and easy recipe for really tasty burgers. The string cheese melts inside the burger, so every once in awhile you get a nice mouthful of cheese.

I served our burger with fries, for which I use duck fat and the twice-fried method: Fry the cut fries once until cooked through but before browning, let cool to room temperature, then fry a second time until nicely browned and ready to eat. It’s the best way to get crispy fries, and of course duck fat leaves only the taste of the potatoes behind.

Related posts:

  1. Our tour of chefs who should have won Top Chef begins
  2. Our Fondue Tradition Continues
  3. Jalapeno Cornbread Recipe, Simple and Delicious

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.