These delectable burgers combine minced beef and sausage meat for a truly addictive taste. The pretzel buns are super easy to make in the bread maker.
You will also love my Blue Cheese Burgers
My poor neglected blog, oh how I have missed you! It’s been over I week since I posted here and, while I am sure no one else has noticed, it has felt like an eternity.
But I have been so busy with work lately that I have more or less been chained to my iMac – with short breaks to take the dog for walks of course.
All I have managed to make for lunch lately has been toast – eaten while ogling beautiful food photos on Pinterest. But today I finally snapped – a girl can only eat so much dry toast… So I put my design work aside long enough to make these sausage beef burgers – and they were pretty damned awesome!
I had been meaning to bake pretzel buns for such a long time and had bought large sausages to make hot dogs… But hot dogs are not really my thing (though my kids are pretty keen on them) so I decided to make burgers instead.
And in a fit of experimentation I combined the sausage meat with the minced beef to make the burgers – a combination which is pretty killer if I say so myself. Add yellow mustard, ketchup and top with Baxters pickled red onions – YUM. Beats toast any day of the week.
Since I was really pressed for time I made the dough in a my bread machine* which I pull out whenever I am in the mood for fresh bread in a hurry.
I don’t really ever use it to bake bread in it but it is so useful for making pizza dough or mixing up batches of my own recipes when I have no time to stand over the KitchenAid* and even less time to knead the dough by hand. They turned out great by the way – chewy and crisp on the outside but pillowy soft within.
I don’t really ever use it to bake bread in it but it is so useful for making pizza dough or mixing up batches of my own recipes when I have no time to stand over the KitchenAid* and even less time to knead the dough by hand. They turned out great by the way – chewy and crisp on the outside but pillowy soft within.
You do have to cook the raw buns in boiling water with added bicarbonate of soda but this takes but a few minutes and gives the buns their characteristic appearance. You can use your favourite sausages to make these burgers – open the casing the squeeze the meat filling out.
By using different styles of sausages you can vary the burger flavour as well – make sure any added herbs and seasonings complement the flavour of the sausage. If the patties are too wet you can add a few tablespoons of breadcrumbs – I found I didn’t need those at all.
This post is kindly sponsored by Baxters. Check out my other deli toppers recipes. All opinions are always honest and my own. Items marked with an asterisk contain affiliate links.
Sausage and Beef Burgers on Homemade Pretzel Buns
These delectable burgers combine minced beef and sausage meat for a truly addictive taste. The pretzel buns are super easy to make in the bread maker.
Print RateServings: 4 large burgers or 6 smaller ones
Ingredients
- For the burgers
- 500 g | 17.6oz beef mince
- 200 g | 7oz sausage meat
- 2 large shallots very finely sliced
- 1 small egg lightly beaten
- 3 tsp French's yellow mustard
- 2 tsp Worcestershire sauce
- 1 tsp onion granules
- 1 tsp mixed dry herbs I used Herbs de Provence
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- couple of dashes Tabasco
- a little rapeseed canola oil to fry
- ––
- cheese slices French's yellow mustard, ketchup, fresh tomatoes, lettuce leaves
- and Baxter's pickled onions to serve
- For the pretzel buns
- 300 ml | 10fl oz tepid water
- 350 g | 12oz strong white bread flour
- 150 g | 5 1/2 oz plain all purpose flour
- 3 tbsp sugar
- 1 tbsp vegetable oil
- 2 tsp dry yeast suitable for bread machines
- 1 tsp onion granules optional
- 1 tsp salt
- poppy seeds to sprinkle or use salt flakes
- –––
- 5 tbsp bicarbonate of soda for the glaze
- 1 small egg lightly beaten, for glazing
Instructions
- Make the pretzel buns. Put the water, oil, sugar, salt and onion granules in your bread machine container. Top with the flours and the yeast (making sure the yeast does not touch the liquid ingredients). Use the dough setting to mix and prove the dough.
- Preheat the oven to 200C (400F). Tip the dough onto a lightly floured worktop and deflate. Let it rest for five minutes. Form into a log shape and divide into six equal sections if making large buns or up to nine if making smaller ones.
- Flatten each piece and then fold the edges in towards the centre. Flip over seam side down and place the palms of your hands around the roll. Use your hands to shape each roll it into a smooth ball.
- Place the rolls on a large tray lined with baking paper, spaced apart. Cover loosely with greased cling film and leave them to rise for about 20-30 minutes.
- While the buns are rising, bring a large pot of water to the boil. Stir in the bicarbonate of soda – take care as this will cause the water to bubble and rise in the pot. Once the soda has dissolved, lower the heat so that the water is barely simmering. Lower two buns at a time into the pot using a slotted spoon and cook for about 30 seconds on each side. Place them back on the tray and continue with the remaining buns.
- Brush the buns with beaten egg and sprinkle with poppy seeds or salt flakes. Use a very sharp knife to slice twice on the diagonal. Bake for about 15-18 minutes or until the rolls are nicely browned. Leave to cool before serving.
- To make the burgers, combine all the ingredients in a large bowl, kneading with your hands until everything is thoroughly combined. Use a burger press to form the burgers or shape with your hands. Chill in the fridge for 30 minutes.
- Heat a little oil in a large non-stick frying pan. Fry the burgers, two at a time, over medium heat for about 4-5 minutes on each side. Because the burgers contain pork it is important to make sure they are fully cooked before serving. They should feel springy to the touch and be nicely coloured. Drain on a plate lined with kitchen paper.
- Serve the burgers in the pretzel buns with fresh lettuce leaves, sliced tomatoes, cheese (if desired), ketchup and yellow mustard and topped with a few slices of Baxter's red onion.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
Elizabeth says
This is just about the best looking burger I have ever, ever seen! I need this in my life!
Lucy Allen says
They look so good and I am sure my family would agree! Beautiful pretzel buns, love the hack of making the dough in a bread make too.
victor says
I want to order one. Scratch that. A dozen!
Lucy Parissi says
I need to open a food truck!
Katie Bryson says
These sound absolutely divine… I would love to get stuck into these at the weekend! I think the idea of a pork and beef burger in a pretzel bun is a magnificent one 🙂
Laura Denman says
While you have been missed, you have well and truly made up for it. These look far better than my local gourmet burger restaurant which everyone agreed was delicious when we went as a group. Sausagemeat and beef mince can only be a good combination 🙂
Lucy Parissi says
It keeps the burgers very moist… and super tasty