The Horseshoe Burger

  • Active Time 25m
  • Total Time 40m
  • Rating ****

Serves 4

The signature food of Springfield, Illinois is a sandwich known as a horseshoe. It has been credited to a chef that worked at the Leland Hotel in 1928 and has become Springfield's most famous contribution to the world of food. It consists of two hamburgers on two slices of toast, covered with cheddar cheese sauce and buried beneath a mound of French fries.


  • For the Welsh Rarebit Sauce:
  • 2 tablespoons salted butter
  • 1/2 cup beer
  • 2 egg yolks
  • 3 cups grated Old English or other sharp white cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • Salt
  • For the Sandwich:
  • 1 1/2 pounds ground beef
  • Salt and freshly ground pepper
  • 8 slices toasted thick white bread
  • 2 pounds cooked French fries



Set up a double boiler or set a medium-sized stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water. Melt the butter in the double boiler and then add the beer. While constantly whisking, slowly incorporate the egg yolks. Add the cheese and stir constantly until melted and the sauce is thick enough to coat the back of a spoon: this should take 5 to 8 minutes. Add the Worcestershire and mustard. Season the sauce with salt to taste. To avoid a stringy sauce, it is important to constantly stir the cheese and be sure that the water is not boiling, but rather simmering.


Season the beef with the salt and pepper and form it into eight 3-ounce patties. Heat a large non-stick skillet over medium-high heat or set up an electric grill, and cook the patties, a few at a time, until desired doneness.


For each serving, place two slices of the toast on a large plate and top each with a patty. Pour the rarebit sauce over the beef and top the sauce with French fries. Serve immediately.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4269

nutrition information per serving

1295 calories; 73g total fat; 288mg cholesterol; 1137mg sodium; 84g carbohydrates; 7g fiber; 71g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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