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Rarebit Cheeseburger | Kita Roberts GirlCarnivore.com

Rarebit Cheeseburger

Turn this recipe into the Buck Rarebit Cheeseburger by adding a fried egg on top.
Servings 4


  • 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

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.