Hamburger horseshoe sandwich

November 20, 2006

Serves 4

Most Springfield, Ill., restaurants use a variation of Welsh rarebit as their "secret sauce." This flour-thickened version is less fussy to prepare.

SAUCE

3 tablespoons flour 1 teaspoon paprika 1 teaspoon dry mustard 1 1/2 pounds mild cheddar cheese, coarsely grated 12 ounces beer 2 teaspoons Worcestershire sauce 1. In large bowl, whisk together flour, paprika and mustard. Add the cheese and toss well; set aside.

2. In heavy-based saucepan, combine the beer and Worcestershire sauce. Bring to a boil. Whisk in the cheese mixture all at once. Reduce the heat to low and continue whisking until the cheese melts. Simmer for 3 to 4 minutes, still whisking, until the sauce thickens.

SANDWICH

2 pounds ground beef, formed into eight patties 2 pounds frozen shoestring potatoes 2 teaspoons vegetable oil 8 slices of extra-thick toast 1. Set oven at 400 degrees. Have a heavy skillet on hand.

2. Pan-grill the hamburger patties in a dry skillet over medium-high to desired degree of doneness.

3. Toss frozen potatoes with vegetable oil. Set 2 large cooling racks on 2 rimmed baking sheets. Arrange potatoes in a single layer on the sheets. Bake them for 12 minutes or until golden and crisp.

4. On each of 4 large plates, place 2 pieces of toast. Top each with a hamburger, some cheese sauce, and fries. David Lyon