Rarebit Cheeseburger

5 from 2 votes

One of my all time favorite messy burgers. This Angus beef patty is dripping with a velvety smooth rarebit cheese sauce and begging to be eaten - but maybe with a knife and fork.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: American, United Kingdom, Welsh

Servings:

Calories: 913kcal

Author: Kita Roberts

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

Turn this recipe into the Buck Rarebit Cheeseburger by adding a fried egg on top.

Nutrition