Welsh Rarebit Burger

Welsh Rarebit Burger

Editor’s Note: This recipe ran on June 25, 2014 on DrinkingCraft.com.

When you’re looking for comfort food, you don’t usually need to look much further than a helping of Welsh Rarebit. For those of you unfamiliar, it’s simply a delicious beer-cheese sauce over a piece of toast. It’s warm and hearty and makes you feel happy all over. So how about you take that… and slide a big fat burger into it!? Perfect. Just perfect.

Welsh Rarebit Burger
1 ½ lbs ground chuck
salt and pepper
olive oil
4 slices of Texas toast
2 tbsp butter
2 tbsp flour
1 tbsp mustard powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
3/4 cup stout or porter
2 tbsp Worcestershire sauce
1 lb. English cheddar, grated
chives, for garnish (optional)

Begin by dividing your beef into four sections. Shape into patties and make them slightly thinner in the middle. Salt and pepper each side.

Preheat a grill pan over high heat. Drizzle a tbsp or two of olive oil into the pan. Cook the burgers for 4-5 minutes per side (medium-rare to medium).

Meanwhile, begin preparing your cheese sauce. Melt butter over medium heat, then stir in flour. Cook until slightly brown and fragrant (3-5 minutes).

Add in mustard powder, pepper and paprika, then whisk in beer and Worcestershire sauce. Whisk until Smooth.

Add in cheese, half at a time. Whisk until smooth and melty.

Toast the bread. Serve burger and a healthy portion of the cheese sauce over top the toast. Garnish with chives if desired.


Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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