Ideal for Grey Cup Sunday

Sweet & Salty Burgers

1 lbs.   ground beef

1 lbs.   ground pork
2/3 cup   pretzels (crushed as fine as bread crumbs)
1 tsp sea salt
1 tsp garlic powder
pinch of pepper
. 
Sweet Sauce:

1/3 cup   brown sugar

1/3 cup   beer (cream ale is preferred)

3 Tbsp   spicy or bold mustard

3 cups   cheddar cheese (shredded)
. 
Toppings:
Thin sliced onion
6 strips of bacon
.
6 large kaiser buns
. 
Crush pretzels in a blender or food processor. In a large bowl,
combine beef, pork, sea salt, garlic powder, pepper, and half of the
pretzel crumbs.
Mix well.
Slowly add the remaining pretzel crumbs, a little at a time; until
all of the meat and crumbs are evenly mixed.
. 
Evenly distribute the meat, to create 6 equal amounts (these are a 1/3 lb.,
if you want smaller burgers; make 1/4 lb burgers, by using 8 equal amounts)
. 
In your hands, make each amount into a large meatball. Packed well.
. 
In a small pot, on medium heat. Combine beer and brown sugar. Once the sugar
has dissolved, lower heat and add mustard. Simmer for a minute or two. Add
cheese and mix well. * Keep sauce warm for serving.
.

Cook bacon to desired doneness. Set to the side.

. 

On high heat in a large frying pan, griddle or flat pan; add a little olive oil

(about a tsp per burger). Place the large meatball onto the oil; let it cook for

15-20 seconds. With a spatula, begin to press down the meat, until the patty

is about 3/4 of an inch thick.

. 

Cook for 2 minutes, then flip; and cook for another 1 1/2 minutes.

Lift patty, place a few rings of the sliced onion onto the pan, place the patty

back on top. Press down the meat slightly, and cook for another 20 seconds.
. 

Serve on a large kaiser roll, with a strip of bacon (which I cut in half, to cover the burger),

a generous amount of the warm sweet sauce, and a small pinch of sea salt.

with thanks to  http://www.simpletailgating.com/