Run rarebit run burger
- June 2016
- Makes 4
- Hands-on time 45 min
A no holds barred burger created by Tom Byng and Fred Smith from Byron restaurant. It’s topped with seriously cheesy Welsh rarebit, a spicy mustard sauce and rashers of streaky bacon.
- 83.3g (19.3g saturated)
- 48.3g (7.3g sugars)
- 720g British grass-fed chuck steak, coarsely minced
For the rarebit sauce
- 250g mayonnaise
- 1½ tbsp English mustard
- 1½ tbsp Worcestershire sauce
- ¼ tsp Byron hot sauce or your favourite hot sauce
For the welsh rarebits
- 25ml pale ale
- 2 tsp Worcestershire sauce
- 2 tsp English mustard
- 25ml double cream
- ½ tbsp hot sauce (as above) or to taste
- 2 tsp cornflour
- 10ml whole milk
- 20g parmesan, grated
- 85g cheddar, grated
- 4 good-quality burger buns, halved
- 8 British free-range smoked streaky bacon rashers
- ¼ iceberg lettuce, shredded
- 2-3 gherkins, thinly sliced
- 1 small red onion, cut into whole 2mm slices
- Combine all the ingredients for the rarebit sauce in a small bowl, then chill until needed.
- For the Welsh rarebits, put the pale ale, Worcestershire sauce, mustard, cream and hot sauce in a medium saucepan over a medium heat and bring to a gentle simmer. Meanwhile, mix the cornflour and milk together to form a thin paste. When the ale mixture is simmering, whisk in the paste and grated parmesan. Keep whisking over a medium-low heat until smooth and thickened (about 4-5 minutes). Set aside to cool.
- Stir the cheddar into the cooled mixture, then shape into 4 balls, each weighing around 30g. Place them, one by one, between 2 pieces of baking paper and flatten out with your palm to about 10cm wide. Chill until ready to use.
- To make the burgers, divide the mince into 4 x 180g portions and roll by hand into balls. To shape, take one portion between your palms. Cup the edges of the mince with one hand and push with the other. Turn your hands as you press and shape the mince into an even patty about 12cm wide and 1.5cm thick. Repeat to make 4 patties in total.
- Heat the grill to the highest setting. At the same time, put a heavy-based, non-stick frying pan over a medium-high heat for at least 4-5 minutes; it will be hot enough when a couple of drops of water evaporate instantly or scatter across the surface of the pan. Season the patties generously with fine sea salt and a couple of grinds of black pepper on both sides, just before adding to the pan. Don’t overcrowd the pan; cook in batches. Place 1-2 patties in the pan and gently push the centre down to prevent curling and maximise browning. Turn each patty 3 times in total – once every minute or so. When you start to see drops of pink liquid forming on the surface, cook for a further minute, then transfer to a small roasting tray. Repeat with the remaining patties.
- Meanwhile, lightly toast or grill the cut sides of the buns, and fry the bacon in a pan until crisp. Set aside the bacon and keep warm. Add the shredded lettuce to the bottom halves of the toasted buns, then top each with about 7 slices of gherkin. Separate the onion slices into rings and put 5 of these on top of each bun. Add a spoonful of rarebit sauce, then spread another spoonful on the cut side of the bun tops.
- Put the burgers on top of the rarebit sauce, then top each with a Welsh rarebit. Put them under the hot grill, then watch carefully and remove as soon as the cheesy topping has melted.
- Top each rarebit burger with 2 slices of bacon, then finish with the bun tops and serve.
Make the rarebit sauce and the Welsh rarebits up to 12 hours in advance and keep covered in the fridge.
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