Beer-Cheese Burgers

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

For the cheese sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/4 teaspoon mustard powder

3/4 cup beer

1/2 cup half-and-half

6 ounces grated sharp yellow cheddar cheese

1 tablespoon horseradish

For the burgers:

1 1/2 pounds ground beef, preferably chuck

Kosher salt and freshly ground pepper

Vegetable oil, for the grill

4 poppy seed rolls, split

Tomato slices, for topping

2 tablespoons chopped fresh chives

Directions

  1. Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat. Add the flour and mustard powder and cook, stirring, 3 minutes. Whisk in the beer and bring to a simmer; whisk in the half-and-half until smooth. Return the sauce to a simmer and cook, whisking occasionally, until thickened, 3 to 4 minutes. Stir in the cheese and horseradish until smooth; keep warm.
  2. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
  3. Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops.

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