Horseshoe Recipe

Name: Gabby Goat American Pub & Grills Horseshoe Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs vegetable oil; 4 slices thick-sliced white bread or Texas toast; 2 tbs unsalted butter, softened; 1 lb russet potatoes, peeled (or frozen fries); 2 cups vegetable oil for frying; 1 tsp kosher salt; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1.5 cups sharp cheddar cheese, grated; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.25 tsp black pepper; 0.25 tsp hot sauce (optional); 1 whole tomato, sliced; 0.25 cup pickled banana peppers or dill pickle chips; 1 tbs chopped fresh parsley

Inspired by Gabby Goat American Pub & Grill

Time1h

Serves2

Make Horseshoe Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Patty

1 lb ground beef (80/20)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs Tuscany sunflower oil

Toast / Bread

4 slices thick-sliced white bread or Texas toast

2 tbs unsalted butter, softened

French Fries

1 lb russet potatoes, peeled (or frozen fries)

2 cups vegetable oil for frying

1 tsp kosher salt

Cheese Sauce (Welsh Rarebit-style)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

1 1/2 cups sharp cheddar cheese, grated

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1/4 tsp black pepper

1/4 tsp hot sauce (optional)

Toppings & Garnish

1 whole tomato, sliced

1/4 cup pickled banana peppers or dill pickle chips

1 tbs chopped fresh parsley

Method

Beef Patty

Form and Cook Patty

Divide the ground beef into two equal portions and gently form each into a 1/2"–3/4" thick oval patty slightly larger than a slice of toast (they will shrink while cooking). Season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add patties and sear 3–4 minutes on the first side until browned, then flip and cook another 3–4 minutes for medium (cook longer to desired doneness). Remove to a plate and tent loosely with foil.

Toast / Bread

While the patties are cooking, spread both sides of each bread slice with softened butter. Toast in a skillet over medium heat or in a 375°F (190°C) oven on a baking sheet for 6–8 minutes, flipping once, until golden and crisp. Keep warm.

French Fries

Prep and Fry Potatoes

If using fresh potatoes: cut peeled potatoes into 1/4"–3/8" fries. Rinse in cold water until water runs clear, then pat dry thoroughly with paper towels. Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until just tender and opaque but not browned; remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt. If using frozen fries, cook according to package directions until crisp and seasoned.

Cheese Sauce (Welsh Rarebit-style)

Make the Roux and Sauce

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes to form a blond roux. Gradually whisk in 1 cup whole milk, smoothing lumps, and cook until sauce thickens and just starts to bubble, about 3–4 minutes. Lower heat to low and remove from direct heat; stir in 1 1/2 cups grated sharp cheddar a handful at a time until smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper and 1/4 teaspoon hot sauce if using. Taste and adjust seasoning with salt if needed (cheddar can be salty). Keep sauce warm over lowest heat, stirring occasionally.

Assembly & Garnish

To assemble one horseshoe (recipe yields 2 servings): place two slices of toasted bread side-by-side on a warmed plate (for a single large horseshoe you can overlap). Top the toast with the cooked beef patties. Pile a generous portion of hot French fries over the patties and toast (about half the fries per serving). Spoon warm cheese sauce generously over the fries so it drips around the edges. Arrange a few tomato slices and scatter pickled banana peppers or pickle chips over the top. Garnish with chopped parsley. Serve immediately while hot and saucy.