This Rarebit Cheeseburger is made up of homemade tender burger patties served on a toasty bun and smothered with a rich, creamy, three-cheese sauce. This recipe is easy to make, so good, and will definitely satisfy any burger craving!
Winter is here and things are getting downright brisk in my neck of the woods. But that sure as heck doesn’t mean that my love of grilling is hibernating for the winter. In fact, the cold months just get me inspired to create all the comfort foods. And this three-cheese rarebit cheeseburger is definitely that!
I bet those of you who are brave enough to grill every season are getting pumped right now. You should be. No season shall make us forgo a great cheeseburger!
What is a rarebit cheeseburger?
Welsh rarebit is a British dish that is made up of toasted bread topped with a hot cheese sauce.
So, a rarebit cheeseburger is a spin off of that with a burger patty served on a bun with hot cheese sauce!
What you need
For the burgers
- Angus Beef – a delicious, tender, perfectly marbled cut of beef for burgers.
- Salt and Pepper – a simple addition to the beef mixture to add flavor and a kick of heat.
- Worcestershire Sauce – adds a tangy flavor and helps tenderize the meat.
- Burger Seasonings
- Bacon – cooked and drained.
- Green Lettuce, Tomato, Pickles, and Butter Buns – for serving!
For the rarebit sauce
- Flour – thickens the sauce for a creamier texture. Be sure to whisk well so there aren’t any clumps.
- Dry Mustard and Cayenne Pepper – adds a kick of heat.
- Butter – adds flavor depth.
- Dark Beer – you can also use milk if you don’t want to use beer.
- Worcestershire Sauce – adds a tangy, salty flavor to cut the richness of the cheese.
- Cheeses – I use Wisconsin aged cheddar, Wisconsin Colby, and Roth Prairie Sunset or
- Egg Yolks – the egg yolks ti the sauce help create a richer flavor and thicker, creamier texture.
How to make rarebit cheeseburgers
Form the patties by combining the beef with salt and pepper, Worcestershire sauce, and burger seasonings. Divide and press into 4 large patties, then cover and refrigerate until ready to cook.
In a pot over medium heat, combine the mustard, flour, and cayenne. Melt in the butter and cook for 1 minute. Slowly whisk in the beer, then add in the Worcestershire sauce and cheeses. Stir until melted. Remove from heat and whisk in the egg yolks.
Grill the burgers over direct heat, flipping as needed. Once the burgers are 160ºF, remove from the grill and assemble the burgers!
Tips, tricks and notes for this recipe
- Don’t overwork the beef. Mix the meat until just combined. If you mix too much, the meat can become tough and dry.
- Grill over direct heat. This gives the burgers that nice crust.
- Shred your own cheese. It melts better!
- Add cheese slowly. If you add it all at once, you’ll end up with clumps. I recommend doing just little bits at a time so it becomes ultra smooth.
- Whisk the sauce well. You want it to be creamy and smooth with no clumps!
- Make Buck Rarebit Cheeseburgers by adding a fried egg on top!
You can serve these burgers topped with bacon, sliced tomato, and pickles. You can also serve them next to your favorite classic burger sides. I love fries or tater tots, potato salad, or baked beans.
How to store
Leftover cooked burger patties will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove or on the grill.
More burger recipes to try
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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
- 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
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.