Best Rarebit Smash Burgers With Pub Potatoes And Horseradish Sauce Recipes

Rarebit Sauce image

Provided by Food Network

Time 30m

Yield 8 cups

Number Of Ingredients 13

16 ounces proper beer or any brand English golden ale
24 ounces whole milk
4 tablespoons unsalted butter, cut into cubes
1/4 cup bacon fat
1 medium yellow onion, small diced
1 cup all-purpose flour
2 tablespoons whole-grain mustard
1 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 tablespoons thyme leaves, roughly chopped
1 cup grated Irish Cheddar
1 1/2 cups crumbled blue cheese
1 teaspoon kosher salt

Steps:

In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 cup sour cream or creme fraiche
2 round tablespoons prepared horseradish, preferred brand Gold's
2 tablespoons grainy Dijon mustard
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated or pasted
Salt
6 slices bacon, halved across
1 1/2 to 2 pounds (6-to-8-ounce patties) 80-percent ground sirloin
About 3 tablespoons grated onion (from a small white or yellow peeled onion)
Coarse salt and coarse black pepper
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil
8 slices sharp yellow Cheddar cheese
4 sandwich-size English muffins
Melted butter, to brush muffins
Dill pickle slices
Watercress, 2 cups

Steps:

Preheat the oven to 425 degrees F.
Heat a cast-iron skillet over medium-high heat.
For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.