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Rarebit Burger

Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two.

Rarebit burger. Bake the bacon on a broiler pan until crisp 15 minutes. Shape beef into 6 patties 12 inch thick. Create the burger by stacking the buttom bun covering in lettuce and then the burger patty. Heat to a boil.

Put them under the hot grill then watch carefully and remove as soon as the cheesy topping has melted. In a nonstick skillet heat a drizzle of evoo over high. Cook for 5 minutes while you scrunch and work the mince with your hands. Drain off excess fat.

Off the heat coarsely grate the cheese in a pile at the cleanest side of the pan pour the worcestershire sauce on top then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency. Put the burgers on top of the rarebit sauce then top each with a welsh rarebit. Cook patties in skillet until browned. Season with salt and pepper.

In a bowl combine the beef shallot and parsley. 13 cup cooking oil 13 cup all purpose flour 1 teaspoon paprika 14 teaspoon salt 14 teaspoon dry mustard 2 cups whole or reduced fat milk. Cover and cook over low heat 5 minutes or until done. Preheat the oven to 350 degrees.

Season patties with salt and pepper if desired. Form into 4 patties. This burger can be served like a traditional burger with two slices of bread or more like a traditional welsh rarebit open faced with one slice of bread. Younkers rarebit burger compliments of holiday celebrations with recipes from younkers servings.

Top each rarebit burger with 2 slices of bacon then finish with the bun tops and serve. Welsh rabbit or welsh rarebit r b t or r ae b t is a dish consisting of a hot cheese based sauce served over slices of toasted bread. Place the mushrooms cut side down on one side of a large dry non stick frying pan on a high heat. To use on top of a burger heat the rarebit sauce and ladle over the burger patty and any accompanying ingredients.

6 to 8 slices quality white bread. Divide into two equal. Set out a small iron skillet on the grill. Serve as toast or as an open faced sandwich with bacon red onion and tomato.

Add to skillet soup water worcestershire sauce and mustard. Remove from heat and stir in the egg yolks until smooth.