Hamburgers with cheese sauce and beer

Ingredients:

Cheese sauce

• 2 tbsp (30 g) butter
• 2 tablespoons of wheat flour
• 1/4 tsp mustard powder
• 3/4 cup beer
• 1/2 cup cream (10% fat)
• 180 g of grated mature yellow cheddar cheese
• 1 tbsp horseradish

Hamburgers

• 650 g ground beef, preferably from the neck
• Coarse salt and freshly ground pepper
• Vegetable oil, for grilling
• 4 poppy seed buns, cut horizontally into halves
• Tomato slices
• 2 tbsp chopped fresh chives

Preparation:

1. Preheat the grill to medium-high. Melt the butter in a saucepan over medium heat. Add the flour and mustard powder and sauté, stirring, for 3 minutes. Whisk in the beer and bring to a boil; whisk in the cream. Continue to simmer, stirring occasionally, until the sauce thickens, 3 to 4 minutes. Add the cheese and horseradish and stir until smooth. Turn off the heat and keep the sauce warm.
2. Form the minced meat into four round patties, each weighing 160 grams (6 oz) and about 2 cm (0.8 in) thick. Using your thumb, make a 1/2-inch (0.5 mm) indentation in the center of each patty. Season both sides of the patties with salt and pepper. Lightly oil the grill grates, place the patties on the grates, indented side down, and cook until charred, about 5 minutes. Flip and continue cooking until slightly firm, about 3 minutes more. The patties will be medium-rare. Transfer the patties to a platter and let them rest for 5 minutes. Place the buns, cut side down, on the grill and cook until golden brown, about 1 minute.
3. Place the patties on the bottom halves of the buns and top with cheese sauce. Top with tomato slices, sprinkle with chives, and cover with the top halves of the buns.