Yield: 4 burgers
Total Time: 30 minutes
Difficulty Rating: Easy
Ingredients
- ¾ pound ground sirloin
- ¾ pound ground chuck
- 4 hamburger buns
- 2 tablespoons unsalted butter, melted vegetable oil for brushing grill
- Salt and freshly ground pepper
Beer Cheese Sauce:
- ½ pound mild yellow Cheddar or Colby cheese, shredded
- 2 teaspoons cornstarch
- ½ garlic clove
- 1 cup lager or beer
- 2 teaspoons Dijon mustard
Instructions:
1. Have beef at room temperature. In a medium-size bowl, lightly knead the sirloin with the chuck and loosely form into four patties about ¾-inch thick. Very generously season with salt and pepper. Place on a plate that has been lined with plastic wrap.
2. When the fire in the grill is medium hot, oil the grill’s grate. Grill the burgers for about 10 minutes, turning once, for medium. Move away from the heat.
3. Brush the cut sides of the buns with melted butter and grill for about a minute.
*Tips & Notes
“¢ To be heart-healthy, choose ground beef that’s at least 90% lean. Check labels for the lean (90%) to fat (10%) ratio. 93/7 ground beef is even leaner.
“¢ These burgers go great with grilled corn on the cob, or other grilled vegetables.
Beer Cheese Sauce:
1. Toss the cheese with cornstarch in a small bowl.
2. Rub the garlic around inside of medium saucepan; drop the garlic into the pan and add beer. Bring to a boil.
3. Add the cheese-cornstarch mixture in batches and stir until melted. Bring to a boil again.
4. Add mustard and simmer until thickened. Keep warm over low heat.
5. Ladle cheese sauce over cooked burgers.
Each week a different recipe will be featured to help get your taste buds in the weekend spirit. For more information on the recipes shown on the Tennessee Farm Bureau website or to see more recipes, please visit FarmFlavor.com.
