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Easy Oktoberfest Pretzel Bun Burgers with Mustard Aioli

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These Oktoberfest Pretzel Bun Burgers with Mustard Aioli are the perfect crowd-pleaser, combining juicy beef patties with soft, salty pretzel buns and a tangy, creamy aioli. Ready in about 30 minutes, they’re ideal for parties or a special weeknight dinner.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20 blend)
  • 1 teaspoon (6g) kosher salt
  • 1/2 teaspoon (1g) black pepper, freshly ground
  • 1 teaspoon (2g) garlic powder
  • 1 teaspoon (2g) onion powder
  • 1 tablespoon (15ml) Worcestershire sauce
  • 4 slices Swiss or cheddar cheese (optional)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) whole-grain mustard
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) apple cider vinegar
  • Pinch of salt and pepper
  • 4 large pretzel buns
  • 4 leaves green leaf lettuce
  • 4 slices ripe tomato
  • 4 thin slices red onion
  • Optional: pickles, sauerkraut, or additional mustard for serving

Instructions

  1. Make the Mustard Aioli: In a small bowl, combine mayonnaise, whole-grain mustard, Dijon mustard, honey, minced garlic, and apple cider vinegar. Whisk until smooth. Season with salt and pepper. Refrigerate until ready to use.
  2. Form the Burger Patties: In a large bowl, gently combine ground beef, kosher salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Divide into 4 equal portions and shape into patties about 3/4 inch thick. Make a small indentation in the center of each patty. Let rest at room temperature for 10 minutes.
  3. Cook the Burger Patties: Heat a cast iron skillet over medium-high heat. Add a splash of oil. Cook patties for 4 minutes without moving. Flip, add cheese if desired, and cook for another 3-4 minutes for medium. Let rest for 5 minutes.
  4. Toast the Pretzel Buns: Slice buns in half and toast cut-side down in the hot skillet for 30-60 seconds until golden.
  5. Assemble the Burgers: Spread a generous layer of aioli on both halves of each bun. On the bottom half, layer lettuce, tomato, red onion, and the cooked patty. Add optional toppings. Close with the top bun.
  6. Serve immediately.

Notes

For best results, use 80/20 ground beef for juicy patties. Toast the buns to prevent sogginess. The aioli can be made up to 3 days in advance. Let patties rest after cooking to retain juices.

Nutrition

Keywords: Oktoberfest, pretzel bun burgers, mustard aioli, beef burgers, party food, easy burger recipe

Find it online: https://siennaspoon.com/easy-oktoberfest-pretzel-bun-burgers-with-mustard-aioli/