Season patties with salt and pepper if desired.
Rarebit burger. Add to skillet soup water worcestershire sauce and mustard. Put the burgers on top of the rarebit sauce then top each with a welsh rarebit. Season with salt and pepper. The original 18th century name of the dish was the jocular welsh rabbit which was later reinterpreted as rarebit as the dish contains no rabbit.
Cover and cook over low heat 5 minutes or until done. Create the burger by stacking the buttom bun covering in lettuce and then the burger patty. Bake the bacon on a broiler pan until crisp 15 minutes. Preheat the oven to 350 degrees.
To use on top of a burger heat the rarebit sauce and ladle over the burger patty and any accompanying ingredients. Remove from heat and stir in the egg yolks until smooth. Heat to a boil. Cook patties in skillet until browned.
13 cup cooking oil 13 cup all purpose flour 1 teaspoon paprika 14 teaspoon salt 14 teaspoon dry mustard 2 cups whole or reduced fat milk. In a bowl combine the beef shallot and parsley. Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two. Top each rarebit burger with 2 slices of bacon then finish with the bun tops and serve.
Put them under the hot grill then watch carefully and remove as soon as the cheesy topping has melted. Place the mushrooms cut side down on one side of a large dry non stick frying pan on a high heat. 6 to 8 slices quality white bread. Pour the rarebit mixture over the burger stack and put the bun lid on.
Shape beef into 6 patties 12 inch thick. Drain off excess fat. Set out a small iron skillet on the grill. This burger can be served like a traditional burger with two slices of bread or more like a traditional welsh rarebit open faced with one slice of bread.
Younkers rarebit burger compliments of holiday celebrations with recipes from younkers servings. In a nonstick skillet heat a drizzle of evoo over high. Divide into two equal. Off the heat coarsely grate the cheese in a pile at the cleanest side of the pan pour the worcestershire sauce on top then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency.
Serve on muffins with sauce. Cook for 5 minutes while you scrunch and work the mince with your hands.