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

I know that I am posting a lot of recipes all at once, but I don’t want you all to be bored when you come to this site! It will slow down soon, and then I will be posting recipes that I made very recently instead of a few weeks ago. I wanted to get a little bit of a head start on things. Also, my husband had a snow day yesterday so I had a little extra time (yay!). 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

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


2 pounds ground beef sirloin, patted dry
About 3 Tbsp Worcestershire sauce
A handful of parsley, finely chopped
Sea salt and course 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



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 (I made three burgers, I didn’t have two whole pounds of beef).

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 (I skipped this step, I’m trying to lose the baby weight! Not very hard, obviously, making hamburgers on top of white bread covered in eggs and cheese…oh well!).

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.

adapted from Everyday with Rachael Ray

All images and text ©Rachel Cooks.

Verdict: Good, but the sauce was a little high maintenance. I like things to be really easy. The burgers were juicy and flavorful and the sauce was also very tasty. It had a sort of strange consistency, I’m not sure if it was supposed to be that way or if I messed up somewhere (perhaps with the eggs?).
Husband’s take: He scrapped much of the sauce off (too cheesy for him), but overall I think he liked them.
What I would change: If I was going to make these on a regular basis, I might try ground turkey instead of sirloin to decrease fat content. Although a big juicy hamburger sure does hit the spot sometimes, doesn’t it? 
Difficulty: The sauce was a little bit of a pain as I already mentioned, but overall not a difficult recipe. It would help to have all your ingredients for the sauce out and ready before you start to assemble it.

What I am eating right now:Nothing, just water. For once I managed to eat lunch before 3pm.