📖 Instructions

1. **Prepare the Vegan Beer Cheese Sauce:** In a medium saucepan, melt 4 tablespoons of vegan butter over medium heat. Whisk in 1/4 cup of all-purpose flour (or gluten-free blend) and cook for 1-2 minutes, until a smooth roux forms. Gradually whisk in 1 1/2 cups of non-alcoholic vegan beer (like O'Doul's, if you want to be sure it's vegan) and 1 cup of vegetable broth. Stir constantly to avoid lumps.
2. Add Flavor and Thicken:** Bring the mixture to a simmer, then reduce heat to low. Stir in 4 ounces of vegan cream cheese (like Tofutti or Kite Hill), 1/2 cup of nutritional yeast, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a pinch of smoked paprika. Continue to cook, stirring frequently, until the cheese sauce is smooth, creamy, and thickened, about 5-7 minutes. Season with salt and pepper to taste. Keep warm.
3. **Bake Pretzel Buns (If making homemade):** Preheat your oven to 375°F (190°C). Brush the pretzel buns with the remaining egg wash and sprinkle generously with pretzel salt. Bake for 15-20 minutes, or until golden brown. Let them cool slightly before slicing.
4. **Prepare the Burger Patties:** Preheat your grill or a large skillet over medium-high heat. Brush with oil. Cook the vegan burger patties according to package instructions, or until heated through and nicely browned on both sides. Typically, this takes about 5-7 minutes per side. You can also bake them in the oven if you prefer! Just make sure they're piping hot.
5. **Assemble the Burgers:** Slice the pretzel buns in half. Place a cooked vegan burger patty on the bottom bun. Generously spoon the vegan beer cheese sauce over the patty. Top with your favorite toppings, such as sauerkraut, pickled onions, mustard, or sliced pickles. Place the top bun on the burger and serve immediately. Enjoy every single, delicious bite!
6. **Make the Vegan Burger Patties:** In a large mixing bowl, combine the cooked lentils, cooked quinoa, chopped onion, grated carrot, minced garlic, breadcrumbs, flaxseed meal mixture, smoked paprika, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly combined.
7. **Shape the Patties:** Divide the mixture into four equal portions. With your hands, shape each portion into a burger patty, about 3/4 inch thick. Place the patties on a parchment-lined baking sheet.
8. **Rest the Patties:** Cover the patties with plastic wrap and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking. I forgot to do this once and... let's just say it wasn't pretty. Learn from my mistakes, people!
9. **Prepare Pretzel Dough (If making homemade):** In a large bowl, dissolve 1 tablespoon of sugar and 2 teaspoons of active dry yeast in 1 1/2 cups of warm water (105-115°F). Let stand for 5-10 minutes, or until foamy.
10. **Combine and Knead Dough:** Add 4 cups of all-purpose flour (or gluten-free blend) and 1 teaspoon of salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be slightly sticky but manageable. I had a heck of a time finding gluten free flower the other day. What gives!?
11. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
12. **Shape the Buns:** Preheat oven to 200 degrees F for 10 minutes then turn off. Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape each rope into a pretzel shape. Place the pretzels on a parchment-lined baking sheet. No need to be perfect, just make 'em look like pretzels!
13. **Baking Soda Bath:** In a large pot, bring 8 cups of water and 1/2 cup of baking soda to a boil. Gently lower each pretzel into the boiling water for 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.
14. **Egg Wash (Vegan Version):** In a small bowl, whisk together 2 tablespoons of plant-based milk (such as almond or soy milk) with 1 tablespoon of maple syrup or agave nectar. This acts as a vegan 'egg' wash, giving the buns a beautiful shine.