When you turn your cheeseburgers into Wisconsin Cheeseburgers,
you’re not just adding extra flavor, you’re adding the prestige of award-winning quality.
Quality your customers will pay a premium for. From Cheddar to Swiss to Blue,
Wisconsin Cheese adds both flavor and prestige to your menu.
By Chef Christopher Koetke
Top a seasoned burger with Wisconsin Limburger and Brick, sautéed
savoy cabbage and brown mustard, for a full-flavored sandwich.
Serve alongside your darkest, heartiest beer.
2 pounds ground beef
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons salt
2 teaspoons onion powder
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme powder
3 ounces Wisconsin Brick Cheese, finely diced
2 heaping cups (9 ounces) savoy cabbage, core removed, coarsely chopped
2 tablespoons butter
3/4 cup low sodium chicken broth
3 green onions, thinly sliced
6 hamburger buns
8 ounces Wisconsin Limburger Cheese, cut into thin slice
In medium bowl, combine beef, pepper, salt, onion powder, marjoram and thyme; mix well. Mix in Brick. Form into 6 hamburger patties, about 1/2-inch thick. Set aside.
In medium sauté pan, sauté cabbage in butter over medium heat until it starts to wilt. Add broth; continue cooking until cabbage is soft. Stir in green onions; cook 1 minute. Remove from heat. (This can be done in advance, stored in refrigerator and reheated when needed.)
Grill burgers over high heat 8 to 10 minutes, turning once, or until internal temperature is 165°F. Spread both sides of buns with mustard. Place burger on each bun and top with Limburger. Spoon cabbage over cheese. Place bun top over cabbage.
Fire up their taste buds with this tasty Southwest creation. With fire roasted green chiles,
roasted red pepper aïoli and spicy Wisconsin Pepper Jack cheese, this dish
is sure to leave an impression.
1 6-ounce beef burger patty, seasoned
1 1/2 ounces Wisconsin Pepper Jack Cheese, sliced
1 teaspoon (1/4 ounce) roasted red pepper aïoli
1 bun, lightly toasted
1 1/2 ounces fire roasted green chiles, sliced
1 ounce corn relish
Lettuce and charred red onion, for garnish
Grill or griddle burger over medium heat to desired doneness; top with Wisconsin Pepper Jack Cheese to melt.
Spread roasted red pepper aïoli on both sides of toasted bun. Top bottom of bun with burger, spoon corn relish over top and add green chilies. Garnish top half of bun with lettuce and red onion. Serve with additional red pepper aïoli, if desired.
By Chef Steve Fiore Chiappetti
If there were ever a salad worthy of putting on a burger, it’d be a Greek salad.
Beef topped with cool, crisp, vinegary cucumbers and onions,
sprinkled with crumbled Wisconsin Feta. Opa!
1 beef burger patty (6 to 8 ounces)
Kosher salt to taste
Cracked black pepper to taste
1/2 seedless cucumber, cut in half moon slices
1/2 red onion, thinly sliced
1/4 cup champagne vinegar
2 teaspoons dried oregano leaves
1/2 teaspoon garlic, chopped
Salt and pepper to taste
1 burger bun, toasted
1/3 cup (2 to 3 ounces) crumbled Wisconsin Feta Cheese
Season beef patty with salt and pepper. Brush heated grill with vegetable oil. Grill patty 5 to 7 minutes on each side or to desired doneness.
Meanwhile, toss together all remaining ingredients, except bun and cheese, to make a salad. Place grilled burger on toasted bun bottom. Top with salad and crumbled Feta. Top with bun top. Reserve remaining salad for additional servings.