This German-inspired feast is perfect for anyone that wants to impress at a party, saving you time with store-bought dough and patties. Of course, the cheese sauce on its own will elevate any regular burger night too! 

Beerfondue sliders on pretzel buns

Makes 12 

Ingredients

For the pretzel buns  

600g store-bought bread dough
8 cups water
¼ cup Tbsp bicarbonate of soda
4 tsp salt flakes  

For the beer cheese sauce  

3 Tbsp butter 
3 Tbsp flour 
1 cup milk
½ cup pale ale beer
Salt and milled pepper
180g Cheddar, grated
125g mature Cheddar, grated 
12 meatballs (or shape regular size store-bought patties smaller) 
Oil, for pan-frying 
¼ cup hot
English mustard
2 Tbsp wholegrain mustard  

Method

1. Preheat oven to 180°C. 
2. For the pretzel buns, lightly knock down dough and divide into 12 pieces.
3. Roll into 5cm balls, flattening slightly to create a bun shape.
4. Set aside to rise for 10 minutes until puffy. 
5. Combine water and bicarb in a large pot and bring to the boil. 
6. Add 3-4 balls of dough to boiling water, poaching for 2 minutes a side before flipping over. 
7. Remove with a slotted spoon, drain thoroughly and place on a lined baking tray.
8. Repeat with the remaining dough. 
9. Sprinkle buns with salt and bake for 15-20 minutes until golden and light for its size, with a dark brown colour. Set aside to cool. 
10. Shape meatballs into flat patties, slightly larger than the size of your buns as they will shrink while cooking.
11. Fry patties to your liking and set aside. 
12. For the sauce, heat butter in a pot until bubbling. 
13. Stir in flour and cook until paste is bubbling, about a minute. 
14. Gradually add milk while whisking. Then add beer while continuously whisking. Season and cook for 3 minutes. 
15. Add cheese and stir until melted. 
16. Slice buns open, spread with mustard and top with leaves, pickled cucumber slices, patties and half a cheese slice.
17. Add burger patties and top with a generous coating of beer-cheese sauce while hot.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post Beerfondue sliders on pretzel buns  appeared first on MyKitchen.