Beer-Cheese Burger

by Cathy Pollak
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beerburgerWowzer. That's all I can say. Dad is going to love this one! But then again, why wait until Father's Day, have it tonight.

Food Network Magazine had a section on burgers this past month and there were a few I had to try...this was one of them.

The sauce was made with beer, sharp cheddar and horseradish. It is a nice addition to a meaty burger, and the cheese sauce adds some nice complexity.

It has your name on it, you must try it. You could easily make them into sliders as well.

Beer-Cheese Burger
Recipe from: Food Network Magazine | Serves: 4

Ingredients:

2 lbs ground beef
salt and pepper
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/4 teaspoon mustard powder
3/4 cup beer

1/2 cup half-and-half
1-1/2 cups grated extra sharp cheddar cheese
1 Tablespoon horseradish
fresh chopped chives
sliced tomatoes
4 toasted poppy seed buns

Directions:

Season ground beef generously with salt and pepper. (There was a whole section in the magazine about making the perfect burger. You'll have to buy the issue if you want to read about it. This is how I've always done it.) Gently (do not over work the meat) form four patties that are 5 inches wide and 3/4 inches thick. Make sure to indent the middle with your thumb. Grill burgers to desired doneness.

Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and mustard powder, cooking a minute or so (do not brown). Whisk in beer, bring to a simmer then whisk in half-and-half. Simmer, whisking, until thickened, 4 minutes. Stir in cheese (you can always add more if you think your sauce isn't thick enough) and horseradish.

Toast buns and top burger with cheese sauce, chives and sliced tomatoes.

 

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

 

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