Boston Lager Cheddar Cheese Sauce Food

CLASSIC BEEF BURGERS WITH CHEESE SAUCE

Classic Beef Burgers With Cheese Sauce image

No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis' Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis' Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant's cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups colby cheese or 2 cups mild yellow cheddar cheese, shredded
2 teaspoons cornstarch
1 garlic clove, halved
1 cup lager beer
2 teaspoons Dijon mustard
salt & freshly ground black pepper
1 lb ground sirloin, at room temperature
1 lb ground chuck, at room temperature
4 hamburger buns
2 tablespoons unsalted butter, melted
vegetable oil, for brushing
4 boston lettuce leaves
4 slices tomatoes (thinly sliced)

Steps:

Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.

Nutrition Facts : Calories 857.8, Fat 52.6, SaturatedFat 26, Cholesterol 218.6, Sodium 727.4, Carbohydrate 27.4, Fiber 1.3, Sugar 3.7, Protein 61.8

BOSTON LAGER CHEDDAR CHEESE SAUCE

Boston Lager Cheddar Cheese Sauce image

This is a modification of the original Leland Hotel horseshoe sauce served in Springfield Illinois in the mid 20th century. I have updated the ingredients a bit to my own taste as some of the originals are no longer available. I use this on everything that requires a cheese sauce from fries to broccoli. It also makes a mean soup with just a bit more milk.

Provided by James T.

Categories Sauces

Time 15m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup unsalted butter
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups whole milk, at room temperature
1 tablespoon Worcestershire sauce
8 ounces sharp cheddar cheese, grated but not pre-grated
3/4 cup beer, at room temperature

Steps:

Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste.
Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick.
Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted .
Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil.
Other notes, Do not use pre-grated cheese as the anti-caking agent will make the sauce grainy. I prefer medium raw milk white cheddar from Jason Wiebe Dairy. It is a sharp as any national brand labeled sharp but in general if you don't like the flavor of a cheese by itself don't cook with it. As f or beer I prefer Samuel Adams Boston Lager but any hoppy beer such as a good lager or IPA will do.

Nutrition Facts : Calories 293.5, Fat 23, SaturatedFat 14.4, Cholesterol 66.4, Sodium 516.7, Carbohydrate 10.5, Fiber 0.2, Sugar 3.5, Protein 10

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In a small bowl, toss the cheese with the cornstarch. Rub the garlic all over the inside of a medium saucepan, then add the clove to the pan with the lager and bring to a boil. Add the cheese mixture in large handfuls, stirring until melted, and bring to a boil. Add the mustard, season with salt and pepper and simmer over moderate heat until thickened, about 3 minutes; keep warm over low heat.
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