Poppin’ Pretzel Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


½ cup mayonnaise
¼ cup chopped cilantro
6 cloves garlic, crushed
3 tsp Hot Chile Sauce 
2 lb ground beef sirloin
2 TB chopped cilantro
2 garlic clove, crushed
½ cup finely minced white onion
2 finely chopped chipotle peppers in adobo sauce (canned peppers found in the Mexican food section – contains many peppers, only 2 peppers are needed)
Dash of salt
Ground black pepper to taste
4 cups Jalapeño Pretzel Pieces
Other ingredients
Oil for preparing grill
6 Wheat Hamburger buns
6 Hothouse tomato slices
12 California Avocado slices



Preheat gas grill on high heat. To make the Aioli, mix mayonnaise, cilantro, garlic and sriracha in a bowl and place in refrigerator until ready to use. To make the patties, combine beef, cilantro, garlic, onion, chipotle peppers, salt and black pepper and mix gently with hands. Form into 6 patties and refrigerate until coating is ready. To make the pretzel coating, place pretzels in a Ziploc plastic storage bag, placed into another storage bag (double bag) and crush using rolling pin or mallet until the largest pieces are pencil eraser size. To create burgers, place coating on a plate or shallow bowl and firmly press patties into the pretzels to coat. Immediately after coating burgers, turn the middle grill burner down to Medium and place burgers in middle of oiled grill. Cook for 5 minutes and flip. Cook for 5 more minutes and remove from grill. Place buns on upper part of grill to toast for 3 minutes. While buns are toasting, cover burgers loosely with foil tent for 3 minutes before serving. To serve, place bottom of toasted bun on plate and put meat on top. Top with 1 tomato slice, 2 avocado slices and put 1 TB of aioli on top bun. Enjoy your Poppin’ Pretzel Burger!