These flavorful welsh rarebit burgers are everything you want in a decadent burger. You’ll want to drink the sauce!

This is another recipe from Everyday with Rachael Ray, again, I’m not sure which issue, but it was in the last couple of months.

Welsh Rarebit Burgers

Welsh Rarebit Burgers

Yield: 3-4 burgers
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes

These flavorful welsh rarebit burgers are everything you want in a decadent burger. You’ll want to drink the sauce!

Ingredients

  • 2 pounds ground beef sirloin, patted dry
  • 3 tablespoons Worcestershire sauce
  • A handful of parsley, finely chopped
  • Sea salt and coarse black pepper
  • 2 tablespoons butter, plus some softened butter for toast
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped (I omitted this for hubby)
  • 4 slices 1-inch thick good quality white bread
  • 1 tablespoon flour
  • 1/2 cup stout beer, such as Guinness (I used Guinness…yum, I think there is still a can in the fridge…)
  • 2 to 3 dashes hot sauce, such as Tabasco (I went light on this)
  • 1 teaspoon ground mustard
  • 1 cup grated extra-sharp yellow cheddar cheese
  • 2 eggs, beaten

Instructions

  1. Heat a cast-iron skillet (I used a cast-iron grill pan, you could cook these any way you like to cook your burgers) 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.
  2. Preheat the broiler and position a rack in the center of the oven. Melt two tablespoons butter in a medium saucepan over medium heat. Add the onion and the garlic (or no garlic in my case), season with salt and pepper and cook, stirring until very soft, 10 to 12 minutes.
  3. Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler (I used the toaster oven and toasted both sides at once to eliminate a step). Lightly butter the toast with the softened butter.
  4. 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.
  5. 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.
  6. On a baking sheet (I lined with foil for easy clean up), place the burgers on the toasts and spoon the sauce on top. Place under broiler to brown the sauce, 2 to 3 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 913Total Fat: 54gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 355mgSodium: 826mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 74g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram