What makes this burger the MOAB Burger? It’s a big, juicy beef patty covered with melted cheese all on a pretzel bun! Now, add some crispy French fries and you have the perfect meal. Some people prefer sesame buns or Kaiser rolls, but I love my cheeseburger on a pretzel bun. The deep flavor and slight chew of the pretzel bun adds the crowning touch to this burger.
The Secret to The MOAB Burger
This big juicy cheeseburger is a quarter pound of beefy goodness! Who doesn’t like that? This burger is fairly simple to make, but the secret is the Montreal Steak Seasoning on each patty. Cooking it in a hot frying pan on the stove keeps all the juiciness inside. Ooey-gooey melty cheese and a toasted pretzel bun puts this burger over the top! Be sure to use good quality cheese. Personally, I prefer either a Vermont Sharp Cheddar, Dutch Gouda or an aged Gruyere.
Living in Las Vegas there are a multitude of places to get a gourmet burger, way too many to mention. Having said that, Hubert Keller’s Burger Bar and Wolfgang Puck’s Spago spring to mind as two of the best. You may have a multitude of restaurants to get a good burger in your home town, but nothing beats a home made burger.
Grinding your own Beef
When we really want to go all-out, we take the extra step of grinding our own meat. Some less expensive cuts of meat can be ground into an outstanding burger. Since, beef brisket goes on sale quite often and we usually buy it for $1.99 a pound. It’s actually cheaper than store bought ground beef, but the flavor is far superior. If you have a Kitchen-Aid stand mixer, you can use the food grinder attachment. I prefer to use the coarse plate grind. It’s very quick and easy to grind your own beef. The extra clean-up afterwards is well worth the resulting MOAB Burger.