Although it’s not football season right now – this would be a great sports night meal. I’m not sure any meat-eating, beer-drinking sports fan could resist. 🙂 The cheese sauce is adapted from a recipe I read in Steve Raichlen’s BBQ USA book. For a special treat, this combination is gluttonous and yum yum yum!
- 1 pd. ground chuck
- 1 pd. ground sirloin
- 1/2 small white onion, chopped
- 3 tbsp. Supreme Garlic (or regular) A-1 sauce
- Burger buns and lettuce/tomato to top
- 1 pd asparagus, cleaned and bottoms cut/snapped off
- Olive oil and S/P
- 1 garlic clove
- 1 cup beer
- 2 cups grated cheddar cheese
- 2 tsp. cornstarch
- 2 tsp. dried mustard
- Place the asparagus on a roasting pan covered with foil, season with olive oil and S/P. Heat oven to 400 degrees and begin to roast. Cook for about 15 minutes and then turn with a spatula. Depending on the thickness, you can check every 10 minutes thereafter. Thin/average sized spears take about 25 minutes. Thick spears can take up to 40 minutes. I cook these while I do the burgers. If you want fries also, you could add them to the oven also.
- Add the beef, onion, and A-1 sauce to a mixing bowl. With a wooden spoon, combine. I use my hands as little as possible to prevent the beef from warming up. Form into six patties and grill or pan-fry to your preferred temp.
- For the cheese sauce, I cooked this while grilling the burgers. You could do it before or after also. Rub the garlic clove, slightly crushed, on the bottom and side of a heavy saucepan. Place the garlic in the pan along with the beer and bring to a boil over high heat.
- Toss the cheese and cornstarch and slowly sprinkle into the beer, stirring or whisking continuously.
- Reduce heat and stir in mustard and season with S/P to taste. Let the sauce simmer until smooth and rich about 5 minutes. You can fish out the garlic or leave in for a special treat.
- Serve the burgers on toasted buns, topping with cheese sauce and lettuce and tomato.
Serves: 6 burgers
Time: ~ 40 minutes total
Recipe: Burger recipe is original, cheese sauce by Steven Raichlen