Welsh Rarebit Burgers

Welsh Rarebit Burgers
  • Cook Time
  • Prep Time
  • 4Servings


  • 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- 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


Preheat the oven to 350 degrees. 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.