The horseshoe is a hearty sandwich—typically served open-faced, and originally hailing from Springfield, Illinois—that consists of thick-sliced toasted bread, a hamburger patty, and fries, all covered with a Welsh rarebit–inspired cheese sauce. Here, our key ingredient in the sauce is a splash of your favorite pilsner or other pale lager.
Active preparation time: 25 minutes
Total time: 35 minutes
Serves: 2
2 Tbs butter
2 Tbs all-purpose flour
¼ tsp mustard, ground
Pinch black pepper
¾ cup (6 fl oz/177 ml) milk
1½ cup sharp cheddar, shredded
1/4 cup (2 fl oz/59 ml) Pilsner
¼ tsp kosher salt
1 tsp Worcestershire sauce
1 lb (454 g) ground beef
2 slices Texas toast
8 oz (227 g) French fries
In a small saucepan over medium heat, melt the butter. Stir in the flour, mustard, and pepper until the mixture is smooth. Add the milk and stir constantly until thickened. Reduce the heat and cook for 5–6 minutes on low. Add the cheese, beer, salt, and Worcestershire sauce and stir until smooth. Hold warm.
Form the beef into two 8 oz (227 g) patties. Pan fry the patties to desired doneness. Fry (or “air-fry”) the French fries until crispy, according to your preferred method. Toast the bread.
Top each slice of Texas toast with a burger patty. Then, depending on your preference, top each patty with half of the fries and cover with cheese sauce. Or cover the patty and bread with the cheese sauce and top with the French fries.
Beer Suggestions: Prost Pilsner (Highlands Ranch, Colorado), Pure Project Rain (San Diego), Wander Back Future Proof Pils Vineland, New Jersey.