Recipe: Welsh Rarebit Burgers
Pump up the pub flavor of sirloin burgers with a sauce made of beer, mustard and cheddar cheese.
- 2 pounds ground beef sirloin, patted dry
- 3 tablespoons Worcestershire sauce
- Large handful of parsley, finely chopped
- Lots of sea salt and black pepper
- 2 tablespoons butter, plus some softened butter for the toast
- 1 small onion, chopped
- 4 slices 1 inch thick, good quality white bread (rye bread or English muffins also work)
- 1 tablespoon flour
- 1/2 cup Guinness (or your favorite stout)
- 2 to 3 dashes hot sauce, such as Tabasco
- 1 teaspoon ground mustard
- 1 cup grated extra-sharp yellow cheddar cheese
- 2 eggs, beaten
- Heat a cast-iron skillet over medium-high heat.
- Combine the beef, Worcestershire sauce, parsley, salt and pepper. Form 4 large patties (thinner at the center and thicker at the edges for even cooking).
- Preheat the broiler.
- Melt 2 tablespoons butter in a medium saucepan of medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring, until very soft, 10 to 12 minutes.
- Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler. Lightly butter the toast with the softened butter.
- Cook the burger patties in the hot skillet, turning once, for 8 minutes for medium-rare, or 12 minutes for medium-well. When you flip the burgers over, continue making the sauce.
- Sprinkle the flour into the pan with the onion and cook for a minute. Lower the heat to medium-low and stir in the beer, hot sauce and mustard. Stir in the cheese until melted. Add the eggs and stir constantly to thicken the sauce, 3 to 4 minutes.
- On the baking sheet, place the burgers on the toasts and spoon the sauce on top. Place under the broiler to brown the sauce, 2 to 3 minutes.
Number of servings (yield): 4
Inspired By: Welsh Rarebit Burgers (February 2011, Every Day Rachel Ray, p. 92)