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Rarebit Burger

To use on top of a burger heat the rarebit sauce and ladle over the burger patty and any accompanying ingredients.

Rarebit burger. Preheat the oven to 350 degrees. Drain off excess fat. Serve as toast or as an open faced sandwich with bacon red onion and tomato. The original 18th century name of the dish was the jocular welsh rabbit which was later reinterpreted as rarebit as the dish contains no rabbit.

6 to 8 slices quality white bread. Place the mushrooms cut side down on one side of a large dry non stick frying pan on a high heat. Pour the rarebit mixture over the burger stack and put the bun lid on. Shape beef into 6 patties 12 inch thick.

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. Top each rarebit burger with 2 slices of bacon then finish with the bun tops and serve. Put the burgers on top of the rarebit sauce then top each with a welsh rarebit. Remove from heat and stir in the egg yolks until smooth.

Create the burger by stacking the buttom bun covering in lettuce and then the burger patty. Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two. In a bowl combine the beef shallot and parsley. 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.

Divide into two equal. 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. Put them under the hot grill then watch carefully and remove as soon as the cheesy topping has melted.

Cook patties in skillet until browned. In a nonstick skillet heat a drizzle of evoo over high. Bake the bacon on a broiler pan until crisp 15 minutes. Season patties with salt and pepper if desired.

Younkers rarebit burger compliments of holiday celebrations with recipes from younkers servings. Add to skillet soup water worcestershire sauce and mustard. 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. Cook for 5 minutes while you scrunch and work the mince with your hands.

Form into 4 patties. Season with salt and pepper.