Wisconsin Cheese Burger Recipes
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.
Why should Swiss have all the fun? Turn an ordinary patty melt into something
extraordinary with slices of Wisconsin Pepper Jack and Wisconsin Muenster instead.
Servings: Makes 1 melt
Ingredients:
1 6-ounce flat burger patty (beef, blend or veggie)
2 slices (3/4 ounce each) Wisconsin Muenster Cheese
1/2 teaspoon brown or grainy mustard
2 slices rye bread, lightly toasted and buttered
1 slice (3/4 ounce) Wisconsin Pepper Jack Cheese
2 ounces caramelized or beer braised onions, warmed
2 large leaves butter lettuce
1-2 teaspoons prepared Worcester sauce*
Cooking Directions:
Grill burger to desired doneness; top with Muenster Cheese slices; set aside and keep warm.
Spread mustard on one side of both pieces of rye. Top one piece with Pepper Jack Cheese slice and warm caramelized onions. Add Muenster burger and top with Worcester sauce. Garnish remaining piece of toast with lettuce.
*For Worcester Sauce: Blend 3 parts mayonnaise or aïoli with 1 part Worcestershire and 1 part horseradish deli mustard.
Try an alternative to cheese slices and shreds with spreadable Wisconsin Brick Cheese.
It adds a distinctive tangy flavor that melts quickly and incorporates perfectly
with traditional burger toppings.
Servings: Makes 12 sliders
Ingredients:
1 pound ground beef
Salt and pepper to taste
12 mini burger buns
1/2 cup lettuce, shredded
1/2 cup tomatoes, diced
1/4 cup onions, diced
6 ounces Wisconsin Brick Cheese Spread, at room temperature
Cooking Directions:
Preheat oven to 375°F.
Divide beef into 12 equal portions. Form each into a thin patty, 3 1/2 to 4 inches in diameter. Place patties on a broiler pan lightly coated with cooking spray.
Lightly sprinkle patties with salt and pepper. Bake for 10 to 12 minutes, until fully cooked.
Meanwhile, split rolls in half horizontally. Cover bottoms with lettuce, tomatoes and onions.
Spread cut side of tops with Brick spread. Place hot burgers on individual bottoms and replace tops. Serve immediately.
By Foodie Crush
Cheese doesn’t always have to be on top of the burger.
Try incorporating the rich, nutty flavor of Wisconsin Cheddar
into your beef mixture along with a bit of horseradish
for a flavor-packed patty.
Servings: Makes 3 burgers
Ingredients:
1 pound 85% lean ground beef
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons prepared horseradish root
1 cup medium or sharp Wisconsin Cheddar Cheese, shredded
4 brioche or white buns
Sliced tomato, onion, pickles, lettuce and condiments as desired
Cooking Directions:
Bring grill to medium-high heat. In large bowl, gently combine beef, salt, pepper and horseradish. Sprinkle in Cheddar Cheese and gently mix.
Divide mixture into thirds. Gently roll each third into a ball and flatten into disc shape. Indent top of each burger patty with your thumb. Season with additional salt or pepper as desired.
Grill burgers, turning once, until internal temperature reaches 160° F. Heat buns for 20 seconds each side or until lightly toasted. Garnish as desired.