Cheesy rarebit topped Glamorgan burgers

You can never have too many American recipes, so give Cheesy rarebit topped Glamorgan burgers a try. For $1.64 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 537 calories, 24g of protein, and 24g of fat each. 25 people were glad they tried this recipe. It works best as a main course, and is done in around 50 minutes. It is brought to you by Amuse Your Bouche. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up leek, dijon mustard, wholemeal bread, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 93%. Try Cheesy rarebit topped Glamorgan burgers, Easy Cheesy Topped Burgers, and Welsh Rarebit Burgers for similar recipes.

Servings: 5

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

Black pepper

Burger buns, lettuce, sliced tomato, etc.

1/2 tbsp butter

50 g cheddar cheese, grated ( - 1/2 cup when grated)

130 g cheddar cheese, grated ( - 1 1/3 cups when grated)

400 g tin chickpeas, drained (240g, or - 1 1/4 cups, when drained)

1/2 tsp dijon mustard

1 egg

Small handful fresh parsley

2 cloves garlic, minced

1 large leek (or 2 small), halved lengthwise then sliced

80 ml ( - 1/3 cup) milk

2 tbsp oil, divided

1/2 tbsp plain flour

Salt

40 g bread ( - 1 medium slice) - I used wholemeal

Equipment:

frying pan

food processor

bowl

baking pan

sauce pan

broiler

grill

Cooking instruction summary:

Instructions Heat 1 tbsp oil in a frying pan, and add the sliced leeks and garlic. Cook for 5 minutes over a medium heat, until soft and fragrant. Set aside to cool. Add the drained chickpeas, bread and parsley to a food processor, and blitz until well chopped. Transfer the chickpea mixture to a bowl, and add the cooked leeks, grated cheese, egg, and a good pinch of salt and pepper. Mix thoroughly. Form the mixture into thick burger shapes - I ended up with 5 Glamorgan burgers, but you could make 4 or 6 if you adjust their size. Heat another dash of oil in a frying pan, and add the burgers (or you may need to spread them out over two pans to give yourself more room to flip them over). Cook over a medium-high heat for a few minutes each side, until golden brown and crispy. Place on a lightly greased baking tray, and bake at 190C (Gas Mark 5 / 375F) for around 20 minutes, until firm. To make the rarebit topping, melt the butter in a small saucepan, and add the flour. Cook for a minute or so, stirring regularly, to cook the flour. Add the milk a little at a time, stirring until smooth each time before adding more. When you've used all of the milk and you have a smooth sauce, add the mustard and grated cheese, and mix again until the cheese has melted. Add a couple of spoonfuls of the rarebit sauce to the top of each burger, and place under a hot grill (broiler) for a minute or so, to brown the cheese. Serve the rarebit topped Glamorgan burgers in buns with salad.

 

Step by step:


1. Heat 1 tbsp oil in a frying pan, and add the sliced leeks and garlic. Cook for 5 minutes over a medium heat, until soft and fragrant. Set aside to cool.

2. Add the drained chickpeas, bread and parsley to a food processor, and blitz until well chopped.

3. Transfer the chickpea mixture to a bowl, and add the cooked leeks, grated cheese, egg, and a good pinch of salt and pepper.

4. Mix thoroughly.

5. Form the mixture into thick burger shapes - I ended up with 5 Glamorgan burgers, but you could make 4 or 6 if you adjust their size.

6. Heat another dash of oil in a frying pan, and add the burgers (or you may need to spread them out over two pans to give yourself more room to flip them over). Cook over a medium-high heat for a few minutes each side, until golden brown and crispy.

7. Place on a lightly greased baking tray, and bake at 190C (Gas Mark 5 / 375F) for around 20 minutes, until firm.

8. To make the rarebit topping, melt the butter in a small saucepan, and add the flour. Cook for a minute or so, stirring regularly, to cook the flour.

9. Add the milk a little at a time, stirring until smooth each time before adding more. When you've used all of the milk and you have a smooth sauce, add the mustard and grated cheese, and mix again until the cheese has melted.

10. Add a couple of spoonfuls of the rarebit sauce to the top of each burger, and place under a hot grill (broiler) for a minute or so, to brown the cheese.

11. Serve the rarebit topped Glamorgan burgers in buns with salad.


Nutrition Information:

Quickview
536k Calories
24g Protein
24g Total Fat
56g Carbs
32% Health Score
Limit These
Calories
536k
27%

Fat
24g
37%

  Saturated Fat
10g
63%

Carbohydrates
56g
19%

  Sugar
11g
13%

Cholesterol
75mg
25%

Sodium
712mg
31%

Get Enough Of These
Protein
24g
48%

Vitamin C
100mg
122%

Manganese
1mg
72%

Vitamin A
3189IU
64%

Folate
249µg
62%

Phosphorus
441mg
44%

Calcium
424mg
42%

Fiber
9g
38%

Selenium
25µg
36%

Vitamin K
35µg
34%

Vitamin B1
0.48mg
32%

Iron
5mg
29%

Vitamin B2
0.44mg
26%

Vitamin B6
0.48mg
24%

Zinc
3mg
22%

Copper
0.43mg
21%

Magnesium
83mg
21%

Vitamin E
2mg
19%

Vitamin B3
3mg
19%

Potassium
576mg
16%

Vitamin B5
0.91mg
9%

Vitamin B12
0.54µg
9%

Vitamin D
0.62µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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