Welsh Rarebit Burgers

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


  1. Heat a cast-iron skillet over medium-high heat.
  2. 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).
  3. Preheat the broiler.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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)