Pub Burgers with Hot Beer Cheese on Soft Pretzel Rolls

• 1 ½ lbs. 80% lean ground beef
• 3 tbsp. finely grated white onion (grated over a bowl to catch the juices)
• 2 tbsp. Worcestershire sauce
• Salt and pepper
• A drizzle of olive or canola oil
• 2 tbsp. butter
• 2 tbsp. flour
• ½ cup whole milk
• ½ cup lager beer
• 1 rounded tsp. (about a squirt) Dijon or English mustard
• 1 tsp. granulated garlic
• ¼ tsp. cayenne
• 1 package (8 oz.) shredded sharp yellow cheddar
• Pretzel hamburger rolls, split and warmed

Toppings

• Grainy Dijon mustard
• Dill or bread-and-butter pickle chips
• Chopped white onion
• Watercress sprigs

• Step 1 Heat a large griddle pan or large cast-iron skillet over medium-high.
• Step 2 In a medium bowl, mix the beef, grated onion and Worcestershire; season with salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Cook for 8 minutes, turning occasionally.
• Step 3 Meanwhile, heat a medium saucepan over medium; add the butter. When it melts, whisk in the our. Gradually whisk in the milk and season with salt. Cook, whisking often, until the sauce thickens, about 2 minutes; slowly whisk in the beer. Add the Dijon, granulated garlic and cayenne. Reduce the heat to low, then add the cheese, a handful at a time, whisking to melt between additions.
• Step 4 Build the burgers by spreading the bun bottoms with the grainy Dijon, then top with some pickles and chopped onion. Top with a few sprigs of watercress, the patties, some cheese sauce and the bun tops.