Classic Beef Burgers With Cheese Sauce

Classic Beef Burgers With Cheese Sauce created by Brenda.

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Mix 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.
  • Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
  • Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
  • Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.
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@NcMysteryShopper
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@NcMysteryShopper
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"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."
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  1. Baby Chevelle
    We did like this, however we thought the sauce was a little bland. It was like it was just missing a little something extra for a kick.
    Reply
  2. Little Bee
    Mmm.. the cheesier the better I always say! A little messy but thats what makes em so good! I would eat these withour the bun the sauce is so good!
    Reply
  3. Brenda.
    Classic Beef Burgers With Cheese Sauce Created by Brenda.
    Reply
  4. Brenda.
    *Made for PAC Fall 2007* Wow! What a great burger! I can't imagine wanting to put anything else other than the cheese sauce on it with exception of maybe a sweet onion slice. The sauce is super easy to make, and keeping it warm over very low heat is a must as it cools/ stiffens quickly. DH actually ate 2 of these monster burgers and he thought they were just great. I wonder what else I could use the cheese sauce for? I'll have to think on it :) Thanks for sharing! Nick's Mom
    Reply
  5. Jewelies
    This burger is fabulous. The cheese sauce is absolutely delicious. Being an Aussie it was a bit hard not to put beets, pineapple or bacon onto the burger but we did resist and were really pleased that we did. Followed the recipe exactally using prime mince. Love the way of adding the cornstarch (cornflour) to the cheese, it didn't leave any lumps. We also enjoyed the sauce over our chips (frys).
    Reply
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