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Classic Beef Burgers With Cheese Sauce

5.0(5)

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.

by ncmysteryshopper·published 2006-01-25

Open original recipe

Lunch/Snacks

Servings

4 serving(s)

Total time

30 min

prep 30 min

Calories / serving

858 kcal

Ingredients (13)

serves

2 cups colby cheese or 2 cups mild yellow cheddar cheese, shreddedcolby
2 teaspoons cornstarchcornstarch
1 garlic clove, halvedgarlic
1 cup lager beerbeer
2 teaspoons Dijon mustarddijon-mustard
salt & freshly ground black peppersalt-and-pepper
1 lb ground sirloin, at room temperatureground-beef
1 lb ground chuck, at room temperatureground-beef
4 hamburger buns
2 tablespoons unsalted butter, meltedbutter
vegetable oil, for brushingvegetable-oil
4 boston lettuce leaves
4 slices tomatoes (thinly sliced)tomato

Instructions (4 steps)

01Mix 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.