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Rarebit Cheeseburger | Kita Roberts GirlCarnivore.com

Rarebit Cheeseburger

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.
Course Main Course
Cuisine American, United Kingdom, Welsh
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 913kcal


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


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.


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


Serving: 1g | Calories: 913kcal | Carbohydrates: 34g | Protein: 43g | Fat: 65g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 268mg | Sodium: 998mg | Potassium: 648mg | Fiber: 3g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 2mg | Calcium: 499mg | Iron: 7mg