Lexi Martone

Cauldron Cookbook: Oktoberfest “The GüttënBURGer”

October 8, 2017 0 Comments

I always thought Oktoberfest was throughout the month of October… apparently not and it ends this weekend so I guess I timed this perfectly 👌🏼

I was due for another burger concoction and been meaning to do something with a pretzel bun for the longest time so it only made sense to embrace the German fall festivities. I don’t drink beer so this is how Lexi does Oktoberfest.

Pretzel bun, stone ground mustard, bratwurst patty, muenster cheese, German potato pancake, beer cheese sauce, sauerkraut, pickles and some curly fries… just because they look pretty.

Im gonna warn you right off the bat.. this is a pretty labor intensive burger. None of it is necessarily too complicated, it’s just alottttt of steps. Pretty much everything in this burger is completely made by me.. minus the mustard because at that point I was just like “fuck it, it’s in a jar right here…” If you’re not as adventurous…or shall I say crazy… as me.. you can simplify the process. Buy the buns, pickles and sauerkraut and you’re halfway done. I do recommend taking the time to do everything yourself but lets face it, not everyone has the patience to spend 2 days making pickles and fresh bread.

My whole kitchen smelt like Germany as I was making these… Not that I’ve ever been to Germany… but it’s what I imagined Germany would smell like. Beer, bratwurst, pretzels and sauerkraut.. seems about right to me.

The only experience I’ve ever had with German food is goulash at my Aunt Heidis house and Rolfs in NYC. I go there every Christmas to feel like Im eating inside of a Christmas tree. If you don’t know what Im talking about.. go google it now.

Mike loves their potato pancakes so I tried to get as close to their recipe as I could. I did a fair amount of research on kartoffelpuffers.. aka German potato pancakes for those of you who are like me and can’t pronounce that..

Side note: this picture was taken on my phone… I just got the iPhone 8 and I’ve been pleasantly surprised on the quality of these pictures.. I’m like a die hard DSLR fan.. refuse to use an iPhone picture for shit… and here I am…. going against everything I believe in..

and again… iPhone pic… Damn portrait effect just won me over..

Ok so enough of this iPhone shit.. These pickles…

I love the half sour pickles from Bens Deli. I’ve never found another pickle to come close to it. These go way above and beyond. I would’ve ate the whole jar if I didn’t need to use them on the burger.

Pretzel buns fresh out da oven. Enough said. Just gimme these and the pickles and I’m good.

The cheese sauce was a play on the beer cheese dip I make for Mike during football season. I serve it up with some pull apart pretzels and it was an instant hit. So I knew this was gonna be a home-run…or touch down I suppose… with him before he even tasted it. He wasn’t really sure how to fit the damn thing in his mouth but thats not my area of expertise. I cook.. he eats…. and names them.

Oktoberfest burgers… done.


Oktoberfest “The GuttenBURGER”

Oktoberfest “The GuttenBURGER”


    For the Pretzel Buns
  • 3 3/4 cups flour
  • 1 package fast acting yeast
  • 2 tsp salt
  • 3 tbs butter, melted
  • 1 1/4 cups lukewarm water
  • 4 Cups water
  • 1/4 cup baking soda
  • Coarse sea salt
    For the Patties
  • 1 1/2 lbs bratwurst
  • 4 slices muenster cheese
    For the Pickles
  • 5 Kirby Cucumbers
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp mustard seed
  • 5 garlic cloves, minced
  • 2 bay leaves
  • 1/4 cup pickling salt
  • 4 cups water
  • fresh dill
    For the Sauerkraut
  • 1 head green cabbage, shredded
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 tsp celery seed
  • 1/2 tsp dill weed
  • 1 tsp salt
  • 1/2 tsp black pepper
    For the Beer Cheese Sauce
  • 4 tbsp butter
  • 1/2 onion, finely diced
  • 4 tbsp flour
  • 2 cups pale ale
  • 1 1/2 cups heavy cream
  • 1 garlic clove, minced
  • 12 oz cheddar cheese
  • 5 slices muenster cheese
    For the Potato Pancakes
  • 2.5 lbs potatoes, peeled and grated
  • 1 onion, grated
  • 2 eggs
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • Canola Oil
    For Assembly
  • Stone ground mustard
  • Curly Fries


    For the Pretzel Buns
  1. Preheat oven to 425F.
  2. Combine flour, salt and yeast in a mixing bowl with dough hook.
  3. Whisk together melted butter and water. Gradually add to dry ingredients and mix until a ball of dough has formed.
  4. Knead dough on floured surface about 2-3 minutes. You should have a smooth ball of dough.
  5. Put dough back in bowl and cover with a kitchen towel. Let rest in a warm place for 1 hour, or until the dough has doubled in size.
  6. Punch down dough and knead for another minute.
  7. Separate into 5 equal portions. Form each portion into a ball.
  8. Boil water and baking soda in a medium saucepan.
  9. Working 1 dough ball at a time, drop into boiling water for 1 minute. Remove and set on wire rack to dry.
  10. Place on a baking sheet, egg wash and cut a cross across each center. Sprinkle with course sea salt and bake for 18-20 min, or until deep golden brown.
    For the Pickles
  1. Cut cucumbers into slices on a bias. Place in a mason jar.
  2. Bring water and salt to a boil.
  3. Grind or crush spices and bay leaves and add to jar. Add garlic and dill to jar. Pour boiling salt water over cucumbers and spices and cover. Shake. Leave in the fridge 1-2 days
    For the Patties
  1. Remove bratwurst from casings and form into patties.
  2. Grill on medium-high heat until internal temp is 155F, about 8 min each side. Add muenster cheese the last 2 minutes of cooking.
    For the Sauerkraut
  1. Bring water, spices, and 1/2 the vinegar to a boil. Add cabbage and remaining vinegar. Cover and bring to a boil for about 4 minutes.
  2. Remove cover, reduce heat and cook until cabbage is wilted, about 20 min. Make sure to turn periodically.
    For the Beer Cheese
  1. In a medium saucepan, melt butter. Add onions and sauté until translucent. Add flour and cook until a blonde roux forms.
  2. Whisk in beer and bring to a boil. Reduce and simmer until beer has reduced to about half.
  3. Add heavy cream and garlic. Bring to a boil and reduce heat. Simmer for 5 minutes.
  4. Remove from heat and add cheese. Whisk until smooth. Season with salt to taste.
    For the Potato Pancakes
  1. Place shredded potatoes in a strainer and let sit for about half hour. Squeeze out as much water as possible. Place on a paper towel or cheesecloth and squeeze out any remaining water.
  2. Combine eggs, flour, salt and baking powder. Add potato and grated onion. Mix until well combined.
  3. Heat 1/4 inch canola oil in a large sauté pan.
  4. When oil is hot, drop spoonfuls of potato mixture and flatten. Cook until both sides are golden brown.
  5. Drain on paper towel.
    For Assembly
  1. Cut pretzel bun in half. Warm in toaster oven or grill.
  2. Spread mustard on bottom bun followed by patty, potato pancake, cheese sauce, sauerkraut, pickles and some curly fries. Serve with a beer and enjoy!