Chef Darren's Horseshoe Hamburger

Recipe

Main Dish
Chef Darren's Horseshoe Hamburger

Primary Media

Grilled bun with burger, sliced ham, pickles, cheese sauce, and french fries on wooden tray

User Rating

3.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
30min
Prep
45min
Total

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    Description

    For inspiration, Chef Darren turned to the Springfield, Illinois, hometown dish, an open-face sandwich called the horseshoe. Like that sandwich, this burger features French fries and a velvety cheese sauce.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Cheddar Cheese Sauce
    2 tbsp.Hy-Vee unsalted butter
    2 tbsp.Hy-Vee all-purpose flour
    ¾ c.Hy-Vee heavy whipping cream
    ½ c.pilsner beer
    1 tsp.Hy-Vee Dijon mustard
    1 tsp.Hy-Vee Worcestershire sauce
    1 ½ c.Hy-Vee shredded Cheddar cheese
    Hot sauce, if desired
    Hamburger and Fries
    1 lbs.Hy-Vee frozen straight cut French fries
    2 lbs.85%-lean ground beef
    Hy-Vee kosher sea salt, to taste
    Hy-Vee ground black pepper, to taste
    4Hy-Vee Bakery sesame buns, split
    2 tbsp.Hy-Vee unsalted butter, melted
    4 slice(s)Hy-Vee deli ham
    Hy-Vee bread and butter sweet pickle slices, for serving
    Hy-Vee paprika, for garnish

    Things To Grab

    • Small saucepan
    • Whisk
    • Plastic wrap
    • Sheet pan
    • Charcoal or gas grill
    • Meat thermometer
    • Silicone pastry brush

    Directions

    1. Prepare Cheddar Cheese Sauce: In a small saucepan, melt butter over medium-low heat. Whisk in flour. Cook for 2 to 3 minutes, whisking frequently. Whisk in whipping cream, beer, Dijon mustard, and Worcestershire sauce. Bring boiling; reduce heat. Gradually stir in Cheddar cheese until cheese is melted. If desired, add a few drops of hot sauce. Cover and keep warm.

    2. Prepare French Fries: Bake according to package directions; set aside and keep warm.

    3. Prepare a charcoal or gas grill for direct cooking over medium heat.
    4. Shape beef into four 3/4-inch patties, about 8 ounces each. Season with salt and pepper.
    5. Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of burgers reaches 160 degrees, turning once halfway through. During the last 2 minutes of grilling, brush cut sides of buns with butter. Place buns, butter-sides down, on grill directly over heat to lightly toast. Remove from grill; let patties rest for 5 minutes.
    6. Layer bun bottoms with patties, ham, pickles, fries and Cheddar Cheese Sauce. Sprinkle with paprika and add bun tops.

    Nutrition facts

    Servings

    1300 Calories per serving

    Amounts Per Serving

    • Total Fat: 86g
    • Cholesterol: 295mg
    • Sodium: 1370mg
    • Total Carbohydrates: 65g
    • Protein: 66g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 10%
    0%
    Iron 40%
    0%
    Calcium 40%

    Recipe Source:

    Hy-Vee Seasons Summer 2016.