Dinner Lunch

Beer Cheese Chicken Burgers on Pretzel Buns

Beer Cheese Chicken Burgers on Pretzel Buns

SMF Kitchen
@smfchicken

00:10
Prep
00:30
Cook
00:40
Total Time

Ingredients & Directions

Directions

Sautéed Onions & Peppers

3 tablespoons
butter
1
Yellow onion, sliced thinly
1
jalapeno, seeded & minced (substitute with green pepper if no heat is preferred)
1 tablespoon
Garlic, minced
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 cup
Beer

Beer Cheese

2 tablespoons
Butter
2 tablespoons
Flour
1/2 cup
Milk
1/2 cup
Beer
2 oz
Cream cheese
1 teaspoon
Dijon mustard
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 1/2 cups
Sharp cheddar cheese, shredded

Chicken Burgers

4
Springer Mountain Farms Fresh Chicken Burgers
4
Pretzel buns
2 oz
Butter, softened
Sautéed onions & peppers
Beer cheese sauce
Dijon mustard
Lettuce (your choice)
Sautéed Onions & Peppers
  1. Melt butter in a skillet over medium high heat, and add onions & peppers.
  2. Cook, stirring occasionally for about 8 minutes until onions begin to caramelize and soften.
  3. Add garlic and seasonings and cook for an additional minute or 2.
  4. Pour in beer and continue to cook for over medium heat until beer completely cooks down (about 10 minutes).
  5. Cover and keep warm until burgers are assembled.
Beer Cheese
  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Pour in the milk and beer and whisk constantly for 1-2 minutes until mixture thickens.
  4. Add cream cheese, mustard, salt and pepper and continue mixing with the whisk until the cheese melts.
  5. Remove from heat and whisk in the cheddar cheese until melted.
  6. Cover and keep warm until burgers are assembled.
Chicken Burgers
  1. In a non-stick pan, spray non-stick cooking spray, and heat pan over medium-high heat.
  2. Add 4 chicken burgers and cook until burgers reach an internal temperature of 165 F. (about 5 minutes per side)
  3. While burgers are cooking, toast buns by spreading soft butter on cut sides of each bun, and place butter side down in a skillet over medium-high heat; toast until surface is golden brown.
  4. To assemble burgers, spread a little dijon mustard on the bottom of each bun, and top with lettuce leaves.
  5. Place burgers on lettuce, and add beer cheese and sautéed veggies.

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Dinner Lunch

Beer Cheese Chicken Burgers on Pretzel Buns

Beer Cheese Chicken Burgers on Pretzel Buns

SMF Kitchen
@smfchicken

Yield: 4

00:10 Prep
00:30 Cook
00:40 Total Time

Ingredients

Directions

Sautéed Onions & Peppers

3 tablespoons
butter
1
Yellow onion, sliced thinly
1
jalapeno, seeded & minced (substitute with green pepper if no heat is preferred)
1 tablespoon
Garlic, minced
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 cup
Beer

Beer Cheese

2 tablespoons
Butter
2 tablespoons
Flour
1/2 cup
Milk
1/2 cup
Beer
2 oz
Cream cheese
1 teaspoon
Dijon mustard
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 1/2 cups
Sharp cheddar cheese, shredded

Chicken Burgers

4
Springer Mountain Farms Fresh Chicken Burgers
4
Pretzel buns
2 oz
Butter, softened
Sautéed onions & peppers
Beer cheese sauce
Dijon mustard
Lettuce (your choice)
Sautéed Onions & Peppers
  1. Melt butter in a skillet over medium high heat, and add onions & peppers.
  2. Cook, stirring occasionally for about 8 minutes until onions begin to caramelize and soften.
  3. Add garlic and seasonings and cook for an additional minute or 2.
  4. Pour in beer and continue to cook for over medium heat until beer completely cooks down (about 10 minutes).
  5. Cover and keep warm until burgers are assembled.
Beer Cheese
  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Pour in the milk and beer and whisk constantly for 1-2 minutes until mixture thickens.
  4. Add cream cheese, mustard, salt and pepper and continue mixing with the whisk until the cheese melts.
  5. Remove from heat and whisk in the cheddar cheese until melted.
  6. Cover and keep warm until burgers are assembled.
Chicken Burgers
  1. In a non-stick pan, spray non-stick cooking spray, and heat pan over medium-high heat.
  2. Add 4 chicken burgers and cook until burgers reach an internal temperature of 165 F. (about 5 minutes per side)
  3. While burgers are cooking, toast buns by spreading soft butter on cut sides of each bun, and place butter side down in a skillet over medium-high heat; toast until surface is golden brown.
  4. To assemble burgers, spread a little dijon mustard on the bottom of each bun, and top with lettuce leaves.
  5. Place burgers on lettuce, and add beer cheese and sautéed veggies.