A bold burger with the bold flavors of spicy brown mustard, black pepper bacon and aged cheddar on a pumpernickel roll.
Pumpernickel roll, toasted
4 oz. Bock Beer
1 oz. spicy brown mustard
1 piece black pepper bacon, cooked
1 slice aged cheddar cheese
1 piece red onion, sliced
1 piece tomato, sliced
1. Sweat shallots in oil until translucent. Add beer and reduce to thin syrup. Stir into mustard and set aside.
2. Cook burger to an internal temperature of 160°F. Melt cheddar cheese on top of burger.
3. Evenly spread bock beer mustard on the crown and heel of the bun. Place onion on the heel and top with the cooked burger. Top the burger with sliced tomato and crispy bacon. Place crown on top and serve with French fries or other desired sides.
Use 1 slice reduced-fat cheddar cheese and extra tomatoes.
Double up on the cheese and bacon. Grill the red onions.
Call out the beer-infused mustard. Serve with fries dusted with cayenne pepper and cracked black pepper.