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5 from 4 votes

Cheesy rarebit topped Glamorgan burgers

Inspired by two traditional Welsh dishes, these cheese and leek veggie burgers are topped with a gooey, cheesy rarebit sauce.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main meals
Cuisine: Welsh
Servings: 5 burgers
Author: Becca Heyes


For the Glamorgan burgers:

  • 2 tbsp oil, divided
  • 1 large leek (or 2 small), halved lengthwise then sliced
  • 2 cloves garlic, minced
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 40 g bread (~ 1 medium slice) - I used wholemeal
  • Small handful fresh parsley
  • 130 g cheddar cheese, grated (~ 1 1/3 cups when grated)
  • 1 egg
  • Salt
  • Black pepper

For the rarebit topping:

  • 1/2 tbsp butter
  • 1/2 tbsp plain flour
  • 80 ml (~ 1/3 cup) milk
  • 1/2 tsp dijon mustard
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)

To serve:

  • Burger buns, lettuce, sliced tomato, etc.


  • 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 190°C (Gas Mark 5 / 375°F) 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.


Feel free to skip the rarebit topping if you don't have time - it's fantastic, but the Glamorgan burgers are great on their own too.