One of the most flavorful and exceptional warm sandwiches rarely talked about stateside is a Welsh Rarebit. A traditional British cheddar and mustard opened-faced sandwich, Welsh Rarebits are distinguished for one reason: the sauce.
To create a Welsh Rarebit, a mustard-seasoned roux is turned into a sauce using stout beer. Egg yolks and sharp English cheddar cheese add umami and saltiness. The sauce is cooked until thickened and spreadable. Its flavor is bold and the taste is loud, perfectly suited for topping toasted white bread.
Decadent and inimitable, the Welsh Rarebit sauce should be paired with more than just bread; it needs a patty. The Welsh Rarebit Burger is the Americanized version of this beloved British classic.
Nothing needs to change to the cooking approach of the traditional sandwich. The sauce is made while the thick white bread coated in butter toasts in the oven. The only addition to the traditional recipe is cooking the burgers.
Use creative liberty when it comes to the patties. I prefer a grilled smashed burger approach — salt and pepper ground beef, roll into balls, smash and cook. However, store-bought pre-made patties also work.
Once the patties are grilled and the sandwich halves broiled, the two are ready to be combined, creating the American Rarebit.
Other possibilities for the sauce are endless:
French fries: Almost poutine-like, use Welsh Rarebit sauce to top loaded French fries.
Pizza: Similar to a white sauce, use Welsh Rarebit sauce as the bottom layer of the pizza, then top with mozzarella, sausage and other favorite toppings.
Breakfast sandwiches: A crumbly biscuit filled with bacon, a runny egg and Welsh Rarebit sauce is worthwhile anytime of the day.
Hot dogs: Why use boring mustard when Welsh Rarebit sauce can add the same tartness but with more umami.
Mashed potatoes: While it may look like brown gravy, this mustardy-cheese sauce tops mashed potatoes, creating a most decadent “beer gravy” that will change the way you eat this mealtime staple.
Chopped brisket and ribs: Skip the barbecue sauce and offer up Welsh Rarebit sauce.
Rebecca White of Plano blogs at apleasantlittlekitchen.com.
Welsh Rarebit Burgers
Author note: I prefer Welsh Rarebit to have a sharp, mustardy bite. If you prefer a more stout-forward flavor, decrease the amount of mustard to 2 teaspoons. 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.
6 to 8 slices quality white bread
3 tablespoons unsalted butter, melted, plus 2 tablespoons
1 tablespoon flour
3 teaspoons dry mustard
1/4 teaspoon kosher salt
2/3 cup stout beer
3 teaspoons Worcestershire sauce
2 cups grated Irish cheddar cheese
2 egg yolks
Hamburger Patties (recipe below)
Adjust the oven rack to the middle of the oven.
Place the bread on a sheet pan. Brush the melted butter onto the slices of bread. Place into the oven and toast at 350 F for 4-6 minutes. Remove from the oven.
In a saucepan, melt 2 more tablespoons butter. Whisk in the flour and let cook for 2 minutes. Add the dry mustard and salt. Whisk to combine.
Add the stout and Worcestershire to the mixture and continue to whisk until combined. Add the cheese and let melt, stirring occasionally, about 2-3 minutes.
Remove from the heat and, while whisking constantly, add the egg yolks one at a time. Continue to whisk until all ingredients are incorporated. Spread the sauce onto the toasted bread. Place back into the oven and broil for 1-2 minutes, or until bubbly and browned.
Remove the Welsh Rarebit from the oven. Slice the bread in half, horizontally. Place one patty on top of the broiled cheese mixture (if adding additional toppings, like caramelized onions, place on top of the cheese mixture first). Add additional cheese sauce to the burger (if desired) and then top with the remaining half of the welsh rarebit. Broil for 1 minute to serve with a crispy top, or skip this step. Serve warm and immediately.
Hamburger Patties
2 pounds 85/15 grass-fed ground beef
1 teaspoon kosher salt
1/4 teaspoon ground pepper
2 tablespoons unsalted butter
Heat a cast iron griddle on the cooktop or grill. The temperature should be medium-high on the cooktop and 350 to 450 F for the grill.
In a large bowl, gingerly yet thoroughly combine the ground beef, salt and pepper. Form into 2 1/2-inch round balls and place on a parchment-lined rimmed baking sheet.
Place 2 tablespoons of butter onto the griddle. Once the butter is melted, add the meat balls to the griddle. With a canola oiled spatula (or a hamburger press) lightly smash the patty to desired thickness. Cook for 2 minutes and flip. Cook the remaining side for an additional 1 to 2 minutes to achieve desired doneness.
Remove the patties from the grill and continue this process until all meat balls have been cooked.
Makes 4-8 servings.