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

4 out of 5 stars
Rate it:
4 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.