The Pretzel Burger

I am a strong believer in using a cast iron skillet when making burgers indoors. There is something about the cast iron skillet that makes a great burger. It creates a nice crunch on the exterior, while keeping it nice and juicy on the interior.

Begin by caramelizing your onion (cook over medium heat until it starts to get a nice caramel color). While this is going on, prepare your hamburger patty, and slice your bun.

To a plate add half of the salt, and half of the pepper, and give it a nice mix with your finger. Take the ground meat, and mix it well, incorporating both meats. Form into a really thin patty, keeping in mind that it will shrink in size just a bit. Add it to the plate, then sprinkle with the remaining salt and pepper.

To a large cast iron skillet, on medium-low heat, add the two slices of bacon. After cooking the bacon on one side, flip it and also add the hamburger patty. The burger can cook for a few minutes on one side. When you flip the hamburger patty, remove the caramelized onions into a small bowl, returning the skillet back to the stove, and crack your egg into that same skillet. Add the slice of cheese onto the hamburger patty as it finishes cooking and remove the cooked bacon to a a plate lined with paper towel. At the same time give that egg a flip. My personal favorite is cooking the egg over medium (will still have a soft yolk but the whites are cooked completely). Also, for the burger, you’ll want to cook it to your desired level of doneness.

Now it is time to build the burger. To the bun, add the cheese burger, top with the caramelized onions, slices of bacon, and top with the egg. Top with the top bun, and dig in.

Words cannot explain the flavor explosion in this pretzel burger. Not only do you have the uniqueness in the bun itself, but the texture of the burger, the sweetness from the onions, and then getting that natural sauce from the egg. Holy Moly! This has got to be my all-time favorite. Hope you enjoy.