Rarebit Burger with Fried Ripe Tomato and Parsley Salad

© Katherine Stetson

Burger and righteous-fried ‘mater taken to new heights with a simple napping of saucy cheddar and a vibrant herb finish!

Makes six burgers.

For the Rarebit:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard (recommend Grey Poupon)
  • 2 teaspoons Worcestershire Sauce
  • ½ cup Guinness Stout
  • 1 ½ cups grated sharp cheddar
  • ½ teaspoon freshly cracked pepper
  • pinch of cayenne

For the Herb Salad:

  • 1 1/2 cups coarsely chopped flat leaf parsley
  • ½ cup coarsely chopped chives
  • ¼ cup coarsely chopped fresh tarragon
  • ¼ cup olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly cracked pepper

For the Burgers

  • 2 pounds ground chuck
  • sea salt
  • freshly cracked pepper
  • 6 soft sandwich rolls or English muffins, hopefully homemade, split and toasted

For the Fried Ripe Tomato:

  • 6 (1/3 inch thick) slices of very ripe Beefsteak tomatoes
  • 1 ½ cup all-purpose flour
  • ¼ cup Adobo Seasoning (recommend Goya Brand)
  • 1 tablespoon finely ground pepper
  • olive oil

Directions

Prepare a medium-hot fire in a charcoal grill.

To make the Rarebit, in a medium saucepan, melt the butter over low heat and whisk in the flour until lightly golden, about 3-5 minutes. Add Dijon, Worcestershire, sea salt, pepper and cayenne and whisk until smooth. Gradually add Guinness and whisk to combine.  Add grated cheese and stir constantly until melted and smooth.  Remove pan from heat and pour rarebit into a wide soup plate and leave uncovered until cooled.  Cover and set aside.

To make the Herb Salad, in a small bowl, whisk the oil, vinegar, sea salt and pepper to combine.  Cover and refrigerate.  Gently toss the herbs in a medium bowl, cover and refrigerate.  When burgers are just about done, dress the herbs and toss.

To make the Burgers, form into 6 patties and season both sides with sea salt and pepper.  Cover burgers with plastic wrap and refrigerate until ready to grill.

To make the Fried Ripe Tomatoes, whisk dry ingredients in a wide soup plate. Just prior to frying, dredge tomato slices in flour mixture, shake off any excess, and place on a cookie rack.  Heat a large non-stick skillet over medium high heat.  Add sufficient olive oil to a depth of 1/8 inch.  When oil is nearing smoke point, carefully place tomatoes in the skillet and fry on both sides until browned.  Subject to the size of the tomatoes, two batches may be required. Return finished tomatoes to the cookie rack and proceed immediately with grilling the burgers.

Place the burgers on the grill rack and cook for 4 to 5 minutes.  Flip and add a generous scoop of the rarebit on top of the cooked side.  Cover and cook an additional 4-5 minutes, or to desired doneness.

To assemble the burgers, place burgers on top of roll bottoms, followed by a fried tomato, a big spoonful of the herb salad and the roll tops.

Copyright © Katherine Stetson, all rights reserved.