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.
Psst. Hey. Hey you. The one who is seriously craving the delicious taste of a char-grilled burger. Yeah, you know who I’m talking to. This Rarebit Cheeseburger is what you’re looking for.
Winter is here and things are getting downright brisk in my neck of the woods, but that doesn’t mean my love of burgers is hibernating for winter. In fact, the cold months just inspire me to keep the creative burger love rolling with “comfort food” themed burgers, like this 3-Cheese Rarebit Cheeseburger.
I bet those of you who are brave enough to grill in every season are getting pumped right about now. You should be.
It’s hard to get more comfort food than a classic Welsh Rarebit, which pretty much translates to cheese-smothered toasts. With that in mind, I give you, the Rarebit Cheeseburger.
No season shall make us forgo a great cheeseburger.
Who’s with me?
Want more burger inspiration? Try some of my favorite recipes and check out my annual BurgerMonth party!
- Black and Blue Burger
- Harrisa Butter Stuffed Lamb Burger
- Fried Oyster Bayou Burger
- Rarebit Cheeseburger
If you’ve tried my Rarebit CheeseBurger or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on Twitter and Facebook.
Rarebit Cheeseburger
Ingredients
For the Burgers
- 1 lbs angus beef
- Salt and pepper
- 1 tbs Worcestershire sauce
- 1 tbs burger seasonings
- 8 strips bacon cooked and drained
- Green lettuce sliced thin
- Tomato sliced
- Pickles
- 4 Butter buns toasted
For the Rarebit Sauce
- 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
Instructions
Form the patties
- 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.
Prep the Grill
- Preheat your grill and clean the cooking grates.
Make the Rarebit Sauce
- 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 immediately whisk in the egg yolks until smooth.
Cook the patties
- Grill each burger over direct heat, flipping as needed to avoid flare-ups and cook evenly.
- Grill to an internal temp of 160°F.
- Remove from grill and assemble the burgers.
Assemble and serve
- Set out a small 4" to 6" cast iron skillet on the cooler side grill to warm.
- Create the burger by stacking the buttom bun in the center of the skillet, covering in lettuce, and then the burger patty.
- Slather a scoop of the rarebit sauce over the burger and cover the lid to melt 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.
Notes
Nutrition
markjan mul says
Hi, I was actually browsing for the recipe by James Martin but you got me inspired to make your version. The great photography and your enthousiastic words obviously help. I hope one of the various shops in my Dutch village carries some good ground beef. Brioche buns I can make myself.
Have a good one,
Markjan
Kita says
Oh no, the pressure! His version looks fantastic. I hope that you enjoy this recipe 🙂