how to: Beef burgers with welsh rarebit

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(serves 4)



50g butter

50g Plain flour

220ml ale

220g cheese

1 tbsp English mustard

1 tbsp Worcestershire sauce

Salt and pepper to season.



Place a large pan on a medium heat, melt the butter then add the flour to make a roux, cook the roux until it        resembles the look of wet sand.

Pour in the ale a bit at a time whisking continuously until all the ale has gone.

Add the cheese, Worcestershire sauce and mustard and mix until the cheese has melted and the rarebit is     smooth.

Place grease proof paper on a large tray and spread the mixture evenly, place another sheet of grease proof on top of the rarebit and smooth it down.

Place in the fridge to set about 4 hours.

Cut into 4 inch squares.




1kg Mince beef

1 tbsp Mustard

1 tbsp Ketchup

1 tbsp Worcestershire sauce

1 onion, finely diced

A pinch of fresh thyme

1 medium egg

Salt and pepper for seasoning

Olive oil for cooking


Place a pan on a medium heat and drizzle some oil, cook the onion until soft, once soft add the thyme then remove from the pan on to a plate to cool down.

Once cool mix the mince, mustard, ketchup, Worcestershire sauce, egg and onion mix until combined.

Divide the burger mix into 4 and mould into balls. Compact the burger so it won’t crumble, then press until about 1.5-2cm thick, then cover and leave in the fridge for 2-3 hours.

Preheat the oven to 200 degrees.

Place a large oven proof frying pan on the stove on a high heat, drizzle with olive oil then season both sides of the burger with salt and pepper.

Colour the burgers on one side then turn them over and place in the oven for 4-5 minutes.

Take the burgers out of the oven and turn them over, place the rarebit on the burger and cook for another 4-5 minutes.

Remove from oven and serve with coz lettuce, spiced tomato chutney in a toasted roll.