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Kid-Approved Oktoberfest Pretzel Bun Burgers with Mustard Aioli

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Juicy beef patties on sturdy, salty pretzel buns with a creamy, tangy mustard aioli. This quick and easy burger recipe turns a simple weeknight dinner into something special, and even picky eaters will ask for seconds.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 blend)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 large pretzel buns
  • 4 slices cheddar cheese (optional)
  • Lettuce, tomato, and red onion for topping
  • ½ cup mayonnaise (full-fat, such as Duke’s or Hellmann’s)
  • 2 tablespoons Dijon mustard (smooth, such as Grey Poupon)
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle brine
  • 1 teaspoon honey
  • ¼ teaspoon smoked paprika (optional)

Instructions

  1. Make the Mustard Aioli: In a small bowl, combine the mayonnaise, Dijon mustard, yellow mustard, pickle brine, honey, and smoked paprika (if using). Whisk until smooth and creamy. Taste and adjust seasoning if needed. Cover and set aside in the fridge while you prepare the burgers.
  2. Prepare the Burger Patties: In a large mixing bowl, gently combine the ground beef with the salt, pepper, garlic powder, and onion powder. Use your hands to mix without overworking the meat. Divide the mixture into 4 equal portions and shape them into patties about ¾-inch thick. Make a small indentation in the center of each patty with your thumb.
  3. Cook the Burgers: Heat a cast iron skillet or grill pan over medium-high heat until a drop of water sizzles on contact. Add the patties and cook undisturbed for 4 minutes. Flip the patties carefully. If adding cheese, lay a slice on each patty during the last minute of cooking and cover the skillet with a lid to help it melt. Cook for another 4 minutes for medium, or until the internal temperature reaches 160°F for well-done.
  4. Toast the Pretzel Buns: While the burgers are cooking, split the pretzel buns in half and toast them. Use the oven at 350°F for about 5 minutes, cut-side up, or toast in a dry skillet for about 2 minutes per side. The goal is a golden-brown, slightly crunchy surface.
  5. Assemble the Burgers: Spread a generous layer of mustard aioli on both halves of each toasted pretzel bun. Place the cooked patty (with melted cheese if using) on the bottom bun. Add lettuce, tomato slices, and red onion. Top with the other half of the bun and press down gently. Serve immediately.

Notes

Don’t overwork the meat to keep burgers tender. Use a hot pan for a good sear. Let burgers rest for a minute after cooking. Toast buns properly to prevent sogginess. Aioli can be made ahead and stored in the fridge for up to a week. For picky eaters, serve aioli on the side as a dip.

Nutrition

Keywords: pretzel bun burgers, mustard aioli, easy burger recipe, kid-friendly dinner, Oktoberfest burgers, quick weeknight meal

Find it online: https://spoonmira.com/kid-approved-oktoberfest-pretzel-bun-burgers-best-easy-mustard-aioli-recipe/