Add to skillet soup water worcestershire sauce and mustard.
Rarebit burger. Shape beef into 6 patties 12 inch thick. Divide into two equal. 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. In a bowl combine the beef shallot and parsley.
6 to 8 slices quality white bread. Season with salt and pepper. Pour the rarebit mixture over the burger stack and put the bun lid on. In a nonstick skillet heat a drizzle of evoo over high.
Top each rarebit burger with 2 slices of bacon then finish with the bun tops and serve. Heat to a boil. To use on top of a burger heat the rarebit sauce and ladle over the burger patty and any accompanying ingredients. 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.
Season patties with salt and pepper if desired. Younkers rarebit burger compliments of holiday celebrations with recipes from younkers servings. Create the burger by stacking the buttom bun covering in lettuce and then the burger patty. Cook for 5 minutes while you scrunch and work the mince with your hands.
Bake the bacon on a broiler pan until crisp 15 minutes. Cover and cook over low heat 5 minutes or until done. Put them under the hot grill then watch carefully and remove as soon as the cheesy topping has melted. Serve as toast or as an open faced sandwich with bacon red onion and tomato.
Serve on muffins with sauce. Remove from heat and stir in the egg yolks until smooth. Cook patties in skillet until browned. 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.
Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two. Place the mushrooms cut side down on one side of a large dry non stick frying pan on a high heat. Form into 4 patties. 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.
Drain off excess fat. Preheat the oven to 350 degrees.