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