Beer-Cheese Burgers

Ingredients

• 0.8 cup beer 
• 2 tablespoons flour all-purpose
• 2 tablespoons chives fresh chopped
• 1.5 pounds ground beef 
• 0.5 cup half-and-half 
• 1 tablespoon horseradish 
• 4 servings kosher salt and pepper freshly ground
• 0.3 teaspoon ground mustard 
• 4  poppy seed rolls split
• 6 ounces sharp cheddar cheese yellow grated
• 1 slices tomatoes for topping
• 2 tablespoons butter unsalted
• 4 servings vegetable oil for the grill

Equipment

• sauce pan
• oven
• whisk
• grill

Directions

1. Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and mustard powder and cook, stirring, 3 minutes.
3. 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.
4. 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.
5. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
6. Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops.
7. Photograph by Levi Brown