Welsh Rarebit Burgers Recipes

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WELSH RAREBIT



Welsh Rarebit image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

  • In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

WELSH RAREBIT



Welsh Rarebit image

Provided by Judy Joo

Categories     main-dish

Time 20m

Yield About 1 1/2 cups sauce

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon flour
1/2 cup porter beer
1 teaspoon English mustard powder
2 or 3 dashes hot sauce, such as Tabasco
2 or 3 dashes Worcestershire sauce
5 ounces sharpest Cheddar available, grated (about 2 cups)
5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)
Salt and freshly grated black pepper
Long thin slices of French baguette cut on a bias
Extra-virgin olive oil, for brushing
Cloves of garlic, halved
Thin slices tomato and diced tomatoes, for garnish
Crumbled bacon
Chopped fresh chives

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
  • Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

REAL WELSH RAREBIT



Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Steps:

  • Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

WELSH RAREBIT BURGERS



Welsh Rarebit Burgers image

Make and share this Welsh Rarebit Burgers recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

8 slices bacon
1 1/2 lbs lean ground beef
1 shallot, finely chopped
1/3 cup finely chopped fresh parsley
salt and pepper
extra virgin olive oil, for drizzling (EVOO)
2 tablespoons butter
2 tablespoons flour
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1 teaspoon hot sauce
3/4-1 cup stout beer, such as Guinness
1 lb shredded cheddar cheese
8 slices pumpernickel bread
1 bunch watercress, chopped
4 slices beefsteak tomatoes
salt and vinegar potato chips, for serving

Steps:

  • Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.
  • In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.
  • In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare.
  • In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce.
  • Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.
  • Arrange the pumpernickel slices on a baking sheet and toast both sides.
  • Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
  • Place a patty on each of 4 slices, cover each with a handful of watercress, crisscross with 2 bacon slices and top with a slice of tomato; season with salt and pepper.
  • Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.

WELSH RAREBIT BURGERS



Welsh Rarebit Burgers image

Got this recipe from www.campbellkitchen.com. It is something a little different and my family sure likes it.

Provided by ratherbeswimmin

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
1 can cheddar cheese soup
1/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
6 English muffins, split and toasted
salt (The Cheddar cheese soup provides enough salt for us. I usually don't add any.)
pepper

Steps:

  • Shape beef into 6 patties, 1/2 inch thick.
  • Season patties with salt and pepper if desired.
  • Cook patties in skillet until browned; drain off excess fat.
  • Add to skillet, soup, water, Worcestershire sauce and mustard.
  • Heat to a boil; cover and cook over low heat 5 minutes or until done.
  • Serve on muffins with sauce.

RAREBIT SMASH BURGERS WITH PUB POTATOES AND HORSERADISH SAUCE



Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 large Russet potatoes
EVOO, for the pans
4 slices bacon, cut into 1/2-inch pieces
Salt and freshly ground pepper
1 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 clove garlic, finely grated or pasted
2 tablespoons prepared horseradish
4 tablespoons chopped fresh parsley
Splash of half-and-half or whole milk
2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin)
About 3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon cayenne pepper or 2 teaspoons hot sauce
1 small white or yellow onion, very thinly sliced
1/2 cup Irish stout, such as Guinness
1/2 pound sliced Cotswold or extra-sharp yellow Cheddar
Brioche or potato rolls, lightly toasted
Bread-and-butter pickles, for topping
Watercress, for topping

Steps:

  • Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.
  • Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.
  • Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.
  • Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.
  • Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.

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