Welsh Rarebit Burgers

• 8 slices bacon
• 1 1/2 lbs lean ground beef
• 1 shallot, finely chopped
• 1/3 cup finely chopped fresh parsley
• salt and pepper
• extra virgin olive oil, for drizzling (EVOO)
• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 1 teaspoon hot sauce
• 3/4 - 1 cup stout beer, such as Guinness
• 1 lb shredded cheddar cheese
• 8 slices pumpernickel bread
• 1 bunch watercress, chopped
• 4 slices beefsteak tomatoes
• salt and vinegar potato chips, for serving

1. Preheat the oven to 350u0b0. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.
2. In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.
3. In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare.
4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce.
5. Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.
6. Arrange the pumpernickel slices on a baking sheet and toast both sides.
7. Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
8. Place a patty on each of 4 slices, cover each with a handful of watercress, crisscross with 2 bacon slices and top with a slice of tomato; season with salt and pepper.
9. Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.

bacon, lean ground beef, shallot, fresh parsley, salt, extra virgin olive oil, butter, flour, worcestershire sauce, mustard, hot sauce, stout beer, cheddar cheese, bread, tomatoes, salt

Taken from www.food.com/recipe/welsh-rarebit-burgers-330575 (may not work)