Cook for 5 minutes while you scrunch and work the mince with your hands.
Rarebit burger. To use on top of a burger heat the rarebit sauce and ladle over the burger patty and any accompanying ingredients. Preheat the oven to 350 degrees. Set out a small iron skillet on the grill. Put the burgers on top of the rarebit sauce then top each with a welsh rarebit.
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. 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. Put them under the hot grill then watch carefully and remove as soon as the cheesy topping has melted. Bake the bacon on a broiler pan until crisp 15 minutes.
Create the burger by stacking the buttom bun covering in lettuce and then the burger patty. Younkers rarebit burger compliments of holiday celebrations with recipes from younkers servings. Remove from heat and stir in the egg yolks until smooth. 6 to 8 slices quality white bread.
Season with salt and pepper. Add to skillet soup water worcestershire sauce and mustard. Season patties with salt and pepper if desired. Form into 4 patties.
Serve as toast or as an open faced sandwich with bacon red onion and tomato. Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two. Cover and cook over low heat 5 minutes or until done. In a nonstick skillet heat a drizzle of evoo over high.
Place the mushrooms cut side down on one side of a large dry non stick frying pan on a high heat. 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. In a bowl combine the beef shallot and parsley. Drain off excess fat.
Shape beef into 6 patties 12 inch thick. Pour the rarebit mixture over the burger stack and put the bun lid on. 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. Heat to a boil.
Divide into two equal. Serve on muffins with sauce.