The other day I showed you in a few simple pictures how easy grinding your own beef could be. I won’t drag out my pulpit and start preaching about why to grind your own meat quite yet, instead I’m just going to lure you in with these delicious burgers I made with those perfect patties.
I wanted to create a spin on cheese slathered Welsh Rarebit to satisfy a major cheese craving but I also wanted a way to sneak some veg in. Knowing everyone loves broccoli slathered in cheese, I decided that making a slaw to top the burgers out of broccoli was a great start. Drenching everything in cheese sauce was the ultimate finish (so much for the vegetables). It was still a wee bit cold, and I am wanting to learn the art of skillet cooking a burger so I opted for that instead of good old fashioned charcoal. Smashing it all in between a toasted bun, this burger was a complete meal in itself.
Not your traditional béchamel based rarebit and not your old fashioned burger either.
- 2 cups broccoli slaw
- 1 – 2 tbs thousand island dressing
- 1 lbs ground beef
- 1/2 teas salt
- 1/4 teas pepper
- 1 teas fresh thyme
- 1 tbs olive oil
- 2 tbs butter
- 2 tbs flour
- 1 tbs Worcestershire
- 1 cup stout beer
- 1 cup sharp cheddar cheese
- dash of tabasco sauce
- Toasted buns
- Mix broccoli slaw with as little dressing as possible to just moisten the entire two cups. It’s getting a fair share of moisture later from the cheese so don’t over do it here.
- Mix the ground beef, salt, pepper and thyme in a bowl. Form into patties.
- Heat a large skillet over medium-high heat. Add the olive oil and swirl about the pan. Place patties in pan and cook 5 – 7 minutes, flipping once for medium- rare.
- Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour. Slowly whisk in the beer. Add the tabasco and Worcestershire sauce. Whisk the cheese in and mix until melted through.
- Place patties on toasted bun bottoms and top with a heaping portion of slaw and cheese sauce. Top with reaming bun halves.