Name: Rarebit Cheeseburger
Ingredients: 8 strips bacon (cooked and drained); 1 lbs angus beef; Salt and pepper; 1 tbs Worcestershire sauce; 1 tbs burger seasonings; Green lettuce (sliced thin); Tomato (sliced); Pickles; 4 Butter buns (toasted); 1 teas dry mustard; 3 tbs flour; ¼ teas cayenne pepper; 2 tbs butter; 1 cup dark beer or milk; 1 tbs Worcestershire sauce; ½ cup 4 oz 5-year Wisconsin aged cheddar, shredded; ½ cup 4 oz Wisconsin Colby, shredded; ½ cup 4 oz Roth Prairie Sunset™ or young Wisconsin cheddar, shredded; 2 egg yolks

Form the burger patties by combining the ground angus, salt and pepper, Worcestershire sauce, and favorite burger seasonings in a bowl. Divide and press into 4 large patties. Cover and refrigerate until ready to cook.
Preheat your grill and clean the cooking grates.
Meanwhile, combine the mustard, flour and cayenne in a small pot over the side burner of the grill or on the stove over medium heat. Melt in the butter and cook for 1 minute. Slowly whisk in the beer a little at a time to prevent clumps and make your roux. Add in the Worcestershire sauce and add the shredded cheese a little at a time. Stir until melted and smooth. Remove from heat and stir in the egg yolks until smooth.
Set out a small iron skillet on the grill. 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. The cheese will thicken and run a bit. Carefully remove from heat, add bacon, tomato, pickles and the top bun.
Serve while hot.

Rarebit Cheeseburger

The Rarebit Cheeseburger, an all Angus burger slathered in a classic 3-cheese sauce, bacon, and lettuce. It’s a napkin required kind of recipe.

This post was sponsored by Wisconsin Cheese as part of their All Hail the Winter Griller Promotion for the Cheese & Burger Society. Of which, I am proud to be a supporter of ;D Mainly because, who doesn’t love cheeseburgers?