|Brezelburger mit Sauerkraut, Speck und Senf|
Since we are kinda nerdy, and like to match our beverage to our food, we also went seeking some German beer (Reisling just wouldn't cut it for a burger of this magnitude). What we found was a Lithuaian triple bock (close enough, right?) by the name of Before and After, and coming in at a whopping 12% alcohol, this is a very apt name indeed. This beer did not taste as strongly of alcohol as I had feared, and being a bit on the sweet (and dark) side, I quite liked this one, more so than Ben, the beer aficionado of the family. Funny, I don't like sweet wine, but I like sweet beer (oh, well).
The recipe that follows isn't really a recipe so much as what we put on our burgers; which toppings you decide to use and in what quantities is entirely up to you, we just hope to provide a little tasty inspiration.
German Pretzel Burger
|Honking 1/2 lb. patties ready for the grill|
pretzel rolls, split and toasted
crisp, cooked bacon (we used thick cut peppered bacon)
extra sharp cheddar cheese slices
good quality mustard (please, something better than the cheap yellow stuff)
sauerkraut, squeezed dry and warmed through
Assemble your burgers, using as much. or as little, of the listed ingredients. Ben put the bacon slices under the cheese on the grill and melted everything to a nice ooey gooey goodness.
|The burger up above was Ben's, this is mine, not piled quite so high.|