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The once-humble burger gets a sophisticated makeover in this recipe. We’re serving our burgers on soft pretzel buns, with red onion, whole grain mustard and a smooth cheddar sauce infused with a special ingredient: hops flowers. Only recently repurposed by chefs, hops are best known for imparting slightly bitter flavor to beer. Here, their floral bite acts as a perfect counterpoint to the rich cheddar and juicy beef. We’re even updating the classic side of fries­—roasting sweet potato rounds and sprinkling them with fresh, woodsy thyme.

Ethan Mick

with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Pretzel Burgers

Ground Beef

Pretzel Buns

Milk

Sweet Potatoes

Red Onion

Thyme

Cheddar Cheese

All-Purpose Flour

Fresh Hops Flowers

Whole Grain Dijon Mustard

Ingredients

Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the sweet potatoes into rounds. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheese. Roughly chop the hops flowers. Halve the buns. Peel the onion and thinly slice into rings.

Prepare the ingredients:

Place the **sweet potatoes** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 28 to 30 minutes, or until browned and slightly crispy. Remove from the oven and sprinkle with the **thyme**.

Roast the sweet potatoes:

While the sweet potatoes roast, in a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the **flour** and cook, whisking constantly, 1 to 2 minutes, or until golden. Gradually whisk in **half the milk**. Simmer, whisking frequently, 1 to 2 minutes, or until thickened; season with salt and pepper. Reduce the heat to low. Gradually add the **cheese** and cook, whisking constantly, 30 seconds to 1 minute, or until smooth. (If the sauce seems too thick, gradually add the **remaining milk** to achieve your desired consistency.) Remove from heat and stir in the **hops flowers**; [season with salt and pepper to taste.](#) Set aside in a warm place.

Make the cheddar sauce:

While the sweet potatoes continue to roast, place the **ground beef** in a bowl. Season with salt and pepper; gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick burgers. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook 3 to 4 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place, leaving any drippings in the pan.

Form & cook the burgers:

Heat the pan of reserved drippings on medium-high until hot. Add the **buns**, cut sides down, and toast 2 to 3 minutes, or until lightly browned and warmed through. Divide between 2 plates. Spread the **mustard** onto the toasted bun bottoms. Top with the **cooked burgers**, **cheddar sauce** (if the sauce seems too thick, reheat on low) and as much of the **onion** as you’d like (you may have extra onion). Complete the burgers with the bun tops. Serve with the **roasted sweet potatoes** on the side. Enjoy!