- 2 pounds ground beef sirloin, patted dry
- About 3 tablespoons worcestershire sauce
- A handful parsley, finely chopped
- Lots of sea salt and coarse black pepper
- EVOO (extra-virgin olive oil), for drizzling
- 2 tablespoons butter, plus some softened butter for toast
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 4 slices 1-inch-thick good-quality white bread
- 1 tablespoon flour
- 1/2 cup stout beer, such as Guinness
- 2 - 3 dashes hot sauce, such as Tabasco
- 1 teaspoon ground mustard
- 1 cup grated extra-sharp yellow cheddar cheese
- 2 eggs, beaten
- Watercress or upland cress, for garnish
Heat a cast-iron skillet over medium-high heat. Combine the beef, worcestershire sauce, parsley, salt and pepper. Form 4 large patties (thinner at the center and thicker at the edges for even cooking). Drizzle the patties with EVOO to coat lightly.
Preheat the broiler and position a rack in the center of the oven. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring, until very soft, 10 to 12 minutes.
Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler. Lightly butter the toast with the softened butter.
Cook the burger patties in the hot skillet, turning once, for 8 minutes for medium-rare, or 12 minutes for medium-well. When you flip your burgers over, continue making the sauce.
Sprinkle the flour into the pan with the onion and cook for a minute. Lower the heat to medium-low and stir in the beer, hot sauce and mustard. Stir in the cheese until melted. Add the eggs and stir constantly to thicken the sauce, 3 to 4 minutes.
On a baking sheet, place the burgers on the toasts and spoon the sauce on top. Place under the broiler to brown the sauce, 2 to 3 minutes. Serve on plates with piles of cress.