The Horseshoe Recipe
Two slices of texas toast are the base of this Springfield OG. House cut fries cooked in beef tallow will be stacked high atop a 8oz perfectly seared burger. Then to really shut you up will cover this unholy creation in a rich creamy beer infused cheese sauce. And then tuck you into bed.
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Ingredients
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Base
Fries
Burger
Cheese Sauce
Method
Fries
- 1
Prepare the Fries
Peel and cut the Russet potatoes into thick fries. Rinse them in cold water to remove excess starch, then pat dry.
- 2
Fry the Potatoes
In a large pot, heat the beef tallow over medium-high heat until it reaches 350°F (175°C). Carefully add the fries in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt immediately.
Burger
- 3
Shape the Burger
In a bowl, season the ground beef with salt and black pepper. Form into a patty approximately 1 inch thick.
- 4
Cheese Sauce
- 5
- 6
Add Milk and Beer
Slowly pour in the milk and beer while continuously whisking to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- 7
Add Cheese
Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
Assembly
- 8
Assemble the Horseshoe
On a plate, place one slice of Texas toast as the base. Stack a generous portion of the crispy fries on top, followed by the seared burger patty. Pour the rich beer-infused cheese sauce over the entire creation and top with the second slice of Texas toast.
