What's on it?
The Oktoberfest Burger features Swiss cheese, beer mustard, onions and black forest ham on a toasted pretzel bun. The beer mustard is a sweet honey dijon with a hint of beer flavor.
Here is a nice
Beer Mustard Recipe
1/2 cup yellow mustard seeds
1/4 cup brown mustard seeds
12 ounce good beer
1/4 cup sherry vinegar
2 teaspoon sugar
2 teaspoon honey
Salt, to taste
Pepper, to taste
In a bowl, combine mustard seeds and beer. Cover bowl with cheesecloth. Let soak overnight.
Combine the soaked seeds and beer with the other ingredients in a blender. Blend until the seeds are mostly broken up, but not pureed. The longer you blend it, the spicier the mustard will be.
Pour mustard into a bowl and let it set out for anywhere between 30 and 60 minutes to release the gas.
Seal in a jar and refrigerate.
Makes 4-5 hamburger sized buns, or 8-10 dinner rolls
3/4 cup water
1 teaspoon instant yeast
2 1/4 cup flour
2 Tablespoons unsalted butter, melted then cooled to room temperature
1 teaspoon sugar
1 teaspoon salt
1/4 cup baking soda
1 egg, beaten
Kosher or pretzel salt to top rolls
In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt. If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks. Shape the dough into a ball and place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size.
Transfer the dough to a lightly floured surface. Separate into 4 to 5 equal portions if making hamburger sized buns or 8 to 10 equal portions if making dinner rolls. Form into balls by pulling the sides to the center and pinching to seal. Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet. Cover with the towel and allow to rise again for 30 minutes.
Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway. Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes.
Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.)