Welsh Rarebit Burgers
Rachael Ray
From Every Day with Rachael Ray
August 2008
SERVES FOUR
8 slices bacon
1 1/2 pounds lean ground beef
1 shallot, finely chopped
1/3 cup finely chopped parsley
Salt and pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
2 tablespoons flour
2 tablespoons Worcestershire sauce
1 tablespoon dry or prepared mustard
1 teaspoon hot sauce
3/4 to 1 cup stout, such as Guinness
1 pound shredded cheddar cheese
8 slices pumpernickel bread
1 small bunch watercress, chopped
4 thick slices beefsteak tomato
Salt-and-vinegar potato chips, for serving
1. Preheat the oven to 350°. Bake
the bacon on a broiler pan until
crisp, 15 minutes. Preheat the broiler.
2. In a bowl, combine the beef,
shallot and parsley; season with salt
and pepper. Form into 4 patties.
3. 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.
4. 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.
5. 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.
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