Unfiled
1/2 pound Colby cheese or mild yellow Cheddar, shredded (about 2 cups)
2 teaspoons cornstarch
1 garlic clove, halved
1 cup lager
2 teaspoons Dijon mustard
3/4 pound ground sirloin, at room temperature
3/4 pound ground chuck, at room temperature
4 hamburger buns
2 tablespoons unsalted butter, melted
4 Boston lettuce leaves
4 thin tomato slices
1 in a small bowl, toss the cheese with the cornstarch. Rub
ounces to a boil. Add the mustard, season with salt and pepper
2 ins a medium bowl, lightly knead the sirloin with the chuck
3 Light a grill. When the fire is medium hot, oil the grate. Grill
4 Set a lettuce leaf and a tomato slice on the bottom half of each bun. Top each with a burger and a generous
Salt and freshly ground pepper
Vegetable oil, for brushing
Many restaurants claim to be the birthplace of the hamburger. Louis' Lunch, in New Haven,
Connecticut, is a leading contender. Since 1900, the Lassen family has been grinding its
beef daily, hand-shaping the patties to order and grilling the burgers in antique cast-iron
broilers over an open flame. The ground beef formula uses five different parts of the chuck;
a combination of chuck and sirloin makes a similarly meaty, juicy burger. The Louis' Lunch
classic is topped with just onion and tomato, though the Lassens do offer a Cheddar cheese
sauce. The version of that sauce here is spiked with beer.
make ahead The cheese sauce can be refrigerated overnight. Rewarm gently.
notes Beer Recommendation: An all-American beer with plenty of flavor and zing will cut through the rich cheese
In a small bowl, toss the cheese with the cornstarch. Rub
the garlic all over the inside of a medium saucepan, then add
the clove to the pan with the lager and bring to a boil. Add the
cheese mixture in large handfuls, stirring until melted, and
bring to a boil. Add the mustard, season with salt and pepper
and simmer over moderate heat until thickened, about 3
minutes; keep warm over low heat.
In a medium bowl, lightly knead the sirloin with the chuck
and loosely form into 4 patties about 3/4 inch thick. Season
the burgers very generously with salt and pepper and transfer
to a plate lined with plastic wrap. Brush the cut sides of the
buns with the melted butter.
Light a grill. When the fire is medium hot, oil the grate. Grill
the burgers for about 10 minutes, turning once, for medium
meat. Move the burgers away from the heat and grill the cut
sides of the buns for about 1 minute, until toasted.
Set a lettuce leaf and a tomato slice on the bottom half of each bun. Top each with a burger and a generous
spoonful of cheese sauce. Cover with the top half of a bun and serve, passing the remaining cheese sauce on the side.