Originally posted by Dr of BBQ
Double Chili Cheeseburger There's got to be a Springfield in every state in the union.
Your correct there are many Springfield's in this country my apologies. It's Springfield Illinois. our county is Sangamon. We are right in the middle of the state and we are also the Capitol of Illinois. We have more govenors indicted and serve time than most states, and our current govenor is about to be indicted. We have a favorite local sandwich called a horseshoe below is a recipe for a horseshoe and a brief discription. Jack@DrofBBQ.com
Horseshoe Sandwich – The sandwich is considered the signature dish or Springfield, Illinois, the home of Abraham Lincoln. This sandwich will make your arteries cringe and your taste buds rejoice.
The sandwich starts out with two to three slices of thick toasted bread. On top of that you have two traditional choices: a thick fried ham steak or two large hamburger patties. Then a large amount of freshly made French fries are placed onto the top of it. The secret to this sandwich is the sauce that is poured over the top. Every restaurant and chef seems to have his or her own secret cheese sauce recipe. 1928 - The sandwich was created in 1928 by the chefs at the Leland Hotel in Springfield. The name of the sandwich comes from the shape of the ham with the fries representing the horseshoe nails, and the heated steak platter as the anvil. If you order a Pony Shoe Sandwich, it is the same thing, but a smaller or half a Horseshoe portion (usually one slice of toast).
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
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
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
TO MAKE THE SAUCE:
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.
TO COOK THE BEEF:
Season the beef with the salt and pepper and form it into eight 6-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, 5 minutes per side for medium.
TO ASSEMBLE THE DISH:
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 courtesy the Leland Hotel, Springfield, Illinois
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.