•2 pounds Ground Beef
•Kosher salt
•Freshly ground black pepper
•2 large red onions, cut in 3/4-inch slices
•Olive oil
•8 pretzel buns
•8 lettuce leaves
•8 slices of tomato, sliced 1/2-inch thick
•1/2 cup pickled jalapeños, chopped
Texas Beer Cheese Sauce:
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 cup light Texas beer
•3/4 cup half and half
•3 ounces sharp cheddar cheese, grated
•3 ounces Swiss cheese, grated
Combine Ground Beef in a large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. Season each side with salt and pepper. Light charcoal grill. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking. Place patties on grill and cook about 4 minutes per side for rare, and another minute per side for each increasing stage of doneness. Drizzle each side of onion slices with olive oil. Season with salt and pepper. Grill 5 – 7 minutes on each side or until onion is tender and has caramelized. Place burgers on bottoms of buns. Add grilled onion slice, lettuce and tomato. Drizzle 2 tablespoons Beer Cheese Sauce on each burger. Evenly top with pickled jalapeno peppers.
Texas Beer Cheese Sauce:
Melt butter in small saucepan over medium heat. Whisk in flour and cook, stirring until the mixture begins to brown, about 2 minutes. Whisk in the beer until smooth. Reduce the heat; cook until the foaming begins to subside and the mixture begins to reduce, about 5 minutes. Whisk in the half and half and continue to cook, stirring occasionally until the sauce thickens, about 10 minutes. Remove from heat, stir in cheeses stirring until completely melted. Keep warm until ready to use.
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