Season patties with salt and pepper if desired.
Rarebit burger. 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. Cook for 5 minutes while you scrunch and work the mince with your hands. Put the burgers on top of the rarebit sauce then top each with a welsh rarebit.
In a bowl combine the beef shallot and parsley. Season with salt and pepper. Cook patties in skillet until browned. In a nonstick skillet heat a drizzle of evoo over high.
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. 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. Preheat the oven to 350 degrees. Top each rarebit burger with 2 slices of bacon then finish with the bun tops and serve.
Bake the bacon on a broiler pan until crisp 15 minutes. 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. Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two. Put them under the hot grill then watch carefully and remove as soon as the cheesy topping has melted.
Form into 4 patties. Remove from heat and stir in the egg yolks until smooth. Drain off excess fat. Pour the rarebit mixture over the burger stack and put the bun lid on.
Welsh rabbit or welsh rarebit r b t or r ae b t is a dish consisting of a hot cheese based sauce served over slices of toasted bread. Cover and cook over low heat 5 minutes or until done. Divide into two equal. Younkers rarebit burger compliments of holiday celebrations with recipes from younkers servings.
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. Add to skillet soup water worcestershire sauce and mustard. Serve on muffins with sauce. Set out a small iron skillet on the grill.
Shape beef into 6 patties 12 inch thick. Heat to a boil.