Days 256 & 257: "Pub Grub"--Rarebit Burgers & Potato Wedges

After writing my post on comfort food, I started to realize that pretty much all of my recipes for autumn and winter can fall under that category.  I just love this time of year and how much time I get to enjoy in the kitchen!  With that, I bring you a Rachael Ray recipe for rarebit burgers that reminds me, literally, of some of the "grub" I used to get while dining out pub-style in England.  Burgers and "fries"--can't get much more comforting than that in this house!  And my daughter, who claims to love mac & cheese but won't touch it baked, sunk her teeth right into this burger and finished her whole plate.  She is my daughter after all!

The "pub grub" was Friday's meal, so I should back-track and let you know what we had for dinner on Thursday, Day 256.  I cooked up another family favorite: parmesan-crusted chicken, balsamic broccoli, and rice.  For dessert, we of course had apple pie!

Check out my recipe for a perfect apple pie that holds its shape in the pie plate!

Now, onto Friday's (Day 257) meal...

Rarebit Burger & Potato Wedges
"Rarebit" refers to a Welsh sauce usually consisting of cheddar cheese, beer, Worcestershire sauce, and other seasoning.  With these burgers, the seasonings and Worcestershire are in the burger, the cheddar cheese is melted on top, and they literally cook in the beer!  The potato wedges & sauce that go along side them are to die for!

For the burgers:
1 1/2 lb ground beef
1/2 onion, diced
Worcestershire sauce (about 3 TB)
2 TB chopped fresh parsley
salt, pepper
2 tsp mustard
1 tsp cayenne pepper or 2 tsp hot sauce
extra-sharp sliced cheddar cheese
bread & butter pickle slices for topping
hearty burger buns
6-8 oz dark beer

Mix the beef, Worcestershire sauce, parsley, salt, pepper, mustard, and cayenne together in a bowl.  Divide the meat into 4 equal portions.  Cook in a hot skillet drizzled with extra virgin olive oil on one side.  Before flipping, press the onion pieces into each burger, then flip them.  Pour the beer into the skillet and let the burgers finish cooking in the beer.  When close to being done, place a slice of cheddar cheese over each burger and let it melt onto the meat.  Place on a bun and top with pickle slices.

For the potato wedges:
2 russet potatoes or 4-5 white potatoes
extra virgin olive oil
salt, pepper
seasoned salt
1 cup sour cream
2 TB chopped chives
2 TB chopped dill
2 TB chopped parsley
2 TB horseradish
1 garlic clove, finely grated
splash of milk

Peel the potatoes and cut them into wedges.  Heat a skillet over medium-high heat and drizzle with extra virgin olive oil.  Add the potatoes and season with salt, pepper, and seasoned salt.  Cook for a few minutes.  Then turn the heat down just a tad and cover the potatoes with foil to cook inside another 5-7 minutes.  Meanwhile, make the sauce by combining the sour cream, herbs, horseradish, garlic, and milk.  Mix well.  Season with salt and pepper if desired.  Remove the foil from the potatoes and cook for a few more minutes to crisp up the edges.  Serve alongside the burger and pour the horseradish sauce over the wedges.