The ancestor of this recipe was a beloved burger on the menu of a bar where I was a cook back in my college days. Working on a flattop grill (the same surface used in diners to cook hash browns), we’d top the burger with a special mix of veggies, top the veggies with a slice of American cheese, douse the whole concoction with beer, then cover it with a dome lid and steam the burger until the cheese melted. It was addictive. This recipe repurposes that burger with fresher ingredients and sharp cheddar.