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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?
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.
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. See, the Cheese and Burger Society alongside Wisconsin Cheese (who I’ve partnered with before) over on Facebook are cheering us on with their All Hail the Winter Griller campaign. It’s designed to inspire some burger loving – seriously cheesy burger loving – and keep you motivated to put on the mittens and head out to the grill.
Check out their winter tips, giveaways, swag, and other epic recipes to help take the edge off of the seasons cold snap.
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?
- 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
- 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 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.