Schnitzel Burgers with Muenster Cheese on Pretzel Buns Recipe

5 from 4 votes

Schnitzel Burgers with Muenster Cheese on Pretzel Buns Recipe

German Style Schnitzel Burgers with Muenster Cheese on Pretzel Buns - seasoned, breaded and slowly cooked to perfection, and perfectly complemented by Dijon-Lemon Mayo, caramelized onions, and a sturdy pretzel bun!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, lunch

Cuisine: German

Keyword: burger, cheese burger, ground pork, muenster cheese, pretzel bun, Schnitzel

Servings:

Calories: 743kcal

Ingredients

2 pretzel buns
2 slices Muenster or Swiss cheese
2 tablespoon finely chopped dill pickles
1 tablespoon canola oil, for cooking burgers

Burger Mixture

½ lb ground pork
1 teaspoon minced garlic
¼ teaspoon dry dill
¼ teaspoon onion powder
¼ teaspoon Worcestershire sauce

Breading for Burgers

¼ cup parmesan cheese
½ cup plain panko breadcrumbs
salt and pepper, to taste
1 egg, beaten

Dijon-Lemon Mayo

2 tablespoon mayonnaise or light mayonnaise
½ teaspoon fresh squeezed lemon juice
1 teaspoon country Dijon mustard, such as Grey Poupon

Caramelized Onions

2 tablespoon butter
2 medium white or yellow onions, sliced thinly
salt and pepper, to taste
1 tablespoon sugar
1 cup white wine or water (for deglazing)

Instructions

Dijon-Lemon Mayo
1. Combine mayo, lemon juice and country style dijon. Store in refrigerator until ready to use.
Caramelized Onions
1. Caramelize the onions- Peel the onions and slice them in half, and then into thin slices.
2. Add butter to a large cast iron skillet, and heat over medium heat until melted.
3. Add the onions, and season with salt and pepper.
4. Toss the onions to combine with the butter, and continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes.
5. Add the sugar, stir to combine with the onions and continue to cook on medium heat for 2 minutes.
6. Deglaze the pan with 3 tablespoon of the white wine (or water), and stir. Cook 3 minutes, stirring occasionally, until liquid is evaporated. Continue to add wine or water, 3 tablespoon at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure to stir and wait for evaporation at each interval. Takes approximately 20 minutes total. Once the onions are caramelized, remove them to a bowl and set aside.
Make the burgers
1. Mix the ground pork with the minced garlic, Worcestershire sauce and seasoning gently with your hands, and form 2 patties. Combine panko breadcrumbs and parmesan in a large bowl, and add salt and pepper to taste.
2. Gently dip burger patties in beaten egg, then in breadcrumb mixture to coat, pressing to adhere crumbs to burger.
3. Heat 1 tablespoon canola oil in the same cast iron skillet you cooked the onions in oven medium-low heat. Until shimmering, about 2 minutes.
4. Add the dredged burgers and cook 7-8 minutes a side, depending on thickness.
Once flipped, add cheese to melt and cover with a lid to cook second side. Burgers should register at 165 degrees with a thermometer inserted in the center.
Assemble burgers
1. Once burgers are cooked, spread the Dijon-Lemon Mayo on both sides of the pretzel buns,
layer on the burgers, then the caramelized onions, then the chopped pickles, and enjoy!

Nutrition