Beer Cheese Burger

Beer Cheese Burger

Beer Cheese Burger

When I was a kid it seemed as though every summer weekend my parents were dragging me to a picnic at South Park (a county park in the suburbs of Pittsburgh).  There was the bowling league picnic, the church parish picnic, and the corner bar patron picnic.  Every picnic seemed exactly like the previous one.  The adults were drinking beer and playing horse shoes while the kids were running around trying to figure out which  half-empty can of Cherokee Red was theirs.  If a kid wasn’t sure, they’d just get a new one.

The food was always the same too.  It was a smorgasbord of  corn on the cob, hot dogs, and burgers.

Even though I ate my fair share of burgers, there was never anything special about them.  The burgers were flat over-cooked discs of meat (in the 70’s it wasn’t safe to eat a burger that was pink in the middle) and the toppings were minimal (american cheese and ketchup or mustard).  But I was a kid and this was really all I knew. And I loved them.

Now that I’m grown, my love for burgers has not changed.  The burgers I make are fatter and its rare (no pun intended) that I’ll eat one that isn’t somewhat pink.  I also like to mix it up when it comes to toppings.  My latest venture was the *Beer Cheese Burger.

*Modified from the recipe found in the June 2012 issue of Food Network Magazine

Ingredients:

Beer Cheese Ingredients

Beer Cheese Ingredients

  • 1 1/2 pounds ground chuck
  • 1/4 pound of ground pork
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne
  • 3/4 cup of beer
  • 1/2 cup half and half
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/2 tablespoon of grated horseradish

Mix together ground chuck and ground pork.  Form to make 4 patties.  Grill.

Burgers ready for the grill

Burgers ready for the grill. (Not pictured: before grilling put an indentation in the middle. This will prevent the burger from “puffing” while cooking)

While the burgers are grilling, melt the butter over medium heat.  Stir in the flour, ground mustard, and cayenne to make the roux.  Stir about 2 minutes to cook out the flour.

Roux

Roux: Fancy name for equal parts fat (butter) and binder (flour)

Stir in beer and bring to simmer. Then stir in the half & half and simmer while stirring about 2-3 until thickened.

Roux with the liquids added

Roux with the liquids added

Stir in the cheese and horseradish until melted.

Melting the cheese

Melting the cheese

Pour a few tablespoons over your burger and enjoy!  This cheese can also be served with pretzels, over a baked potato, or on a hot dog.

Finished

Burger topped with beer cheese and jalapenos

Advertisements
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: