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.
This juicy lamb burger is topped with pickled red onions, cucumbers and
a creamy Mediterranean yogurt spread. But the best part is
what’s hiding inside—tangy, crumbled Wisconsin feta cheese.
For Lamb Burger:
6-8 ounces ground lamb (or beef blend)
1 tablespoon za’atar, or to taste
1/4 cup (1 1/2 ounces) Wisconsin feta cheese, crumbled
1 pita or sesame seed bun, split and lightly toasted
1/2 ounce sliced fresh or quick-pickled seedless cucumber
1/4 ounce sliced fresh or quick-pickled red onion
3/4 ounce (about 1/3 cup) baby spinach leaves
4 tablespoons Mediterranean Yogurt Spread (below)
For Mediterranean Yogurt Spread:
3 tablespoons Greek or strained yogurt
1 tablespoon prepared mahammara or ajvar (Mediterranean red pepper-based vegetable condiment) or seasoned roasted red pepper puree
Chopped fresh dill to taste
Combine lamb and za’atar until well blended. Form into burger and use preferred method to stuff burger with Wisconsin feta cheese; grill burger to desired doneness. Top bottom half of pita or bun with sliced cucumber, red onion and baby spinach. Place grilled burger over spinach and top with heaping tablespoon of Mediterranean yogurt spread. Place bun top over.
For Mediterranean Yogurt Spread:
Combine three parts (3 tablespoons) Greek or strained yogurt with one part (1 tablespoon) prepared mahammara or ajvar (Mediterranean red pepper-based vegetable condiment) or seasoned roasted red pepper puree and chopped fresh dill to taste.
Known for its pungent flavor and strong aroma, limburger cheese is a great,
unexpected option for burgers. The creamy, semi-soft cheese melts wonderfully
and pairs well with sautéed cabbage and brown mustard in this unique burger recipe.
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 slices
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.
Offer your customers a veggie burger they’ll be excited to eat. The nutty, buttery flavor of Wisconsin asiago cheese pairs wonderfully with a garlic aioli. For texture, finish with a fresh kale salad made with grated Wisconsin parmesan.
1 prepared veggie burger
¼ cup (1 ounce) Wisconsin asiago cheese, shredded
1 focaccia or bun, split and lightly toasted
1 tablespoon (about 1 ounce) garlic-flavored mayonnaise or aioli
2 ounces kale-parmesan Caesar salad (recipe below)
For Caesar Salad:
¼ cup (2 ounces) fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon garlic-flavored mayonnaise or aioli
¾ cup (6 ounces) olive oil
Kosher salt and freshly ground black pepper to taste
8 cups (14 ounces) Tuscan or other kale, center stalks removed, thinly sliced
1/2 cup (about 2 ounces) Wisconsin parmesan cheese, grated
Grill veggie burger until heated through; top with asiago cheese and return to heat 1-2 minutes to melt cheese. Spread both cut sides of bun with garlic mayonnaise. Top bottom of bun with kale-parmesan Caesar salad; place burger over top. Garnish with additional salad and serve with top half of bun.
For Kale-Parmesan Caesar Salad:
In medium bowl, whisk together lemon juice, mustard, mayonnaise and olive oil; season to taste. Toss kale with dressing and parmesan 15 minutes prior to serving. Reserve remaining salad for additional burgers.
This recipe packs lots of big flavors into a few little bites.
A bold sun-dried tomato pesto is the perfect complement
to the oozing Wisconsin provolone that’s hidden inside
these miniature burgers.
1 1/2 pounds 85 percent lean ground beef
6 ounces Wisconsin provolone cheese, cut in 12 cubes or squares
Kosher salt and black pepper, freshly ground
3-4 tablespoons butter, softened
6 slider buns, split
1/2 cup mayonnaise
1/3 cup prepared sun-dried tomato pesto
1 cup spinach leaves
Divide ground beef into twelve 2-ounce portions and form each portion into a ball. Place a ball in center of two 5×5-inch pieces of parchment paper or plastic wrap. Top each with another piece of parchment paper or plastic wrap. Press into round patties about 1/4-inch thick. Place one cheese square in center of one patty then top with second patty. Seal edges to create 1 stuffed burger. Repeat with remaining meat and cheese cubes to form 6 sliders.
Season both sides of slider with kosher salt and black pepper; sprinkle with garlic salt.
Preheat oven to 250°F.
Heat skillet over medium high heat. When hot, place two sliders in skillet. Cover with lid or a second skillet turned upside down and cook about 2 to 3 minutes per side. To encourage cheese to melt, add 1 tablespoon or more of water to pan when flipping burger. Cover immediately so steam stays in pan. Keep sliders warm in oven while others are cooking.
Meanwhile, butter buns on cut side and toast in oven or in skillet.
To serve, mix mayonnaise and sun-dried tomato pesto and spread on bottom bun, top with slider patty, spinach leaves and top bun. Serve immediately.
This upscale burger is stuffed with Wisconsin blue cheese
and topped with an indulgent bacon walnut chutney. The tangy cheese balances the sweetness of the fruit
and richness of the bacon.
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) Wisconsin blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste
Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some Bacon Walnut Chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.
In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.
A layer of pesto and strips of roasted red peppers are
tasty additions to this meatless burger, but the real star
is the rich, full-flavored Wisconsin provolone
that oozes out of the bun.
2 portobello mushroom caps
Olive oil for brushing mushrooms
Basil-based prepared pesto for brushing mushrooms plus generous tablespoon (about 1/2 ounce) additional
1/2 cup (2 ounces) Wisconsin provolone cheese, shredded and divided
1 1/2 ounces roasted red pepper strips
1 focaccia or bun, lightly toasted
1/4 cup (about 1/2 ounce) arugula or baby spinach
Brush mushroom caps with olive oil and basil-based pesto. Grill or broil mushrooms until liquid is released and caps are softened and cooked through. Stuff one mushroom cap with 1/4 cup shredded provolone; place remaining mushroom cap on top of cheese to form patty; sprinkle remaining shredded cheese over top of patty.
Return patty to grill and cook 2-3 minutes or until cheese is melted. Warm roasted red pepper on grill. Spread inside of top and bottom bun with remaining pesto. Layer roasted red peppers and arugula on bottom half of bun; top with warm mushroom patty and top half of bun.
Black and Blue Burger
For a classic burger recipe like this, it’s essential that you use the best ingredients, like tangy Wisconsin blue cheese. To make this burger really stand out, it’s rubbed with black pepper and finished with a mixture of mayonnaise, sour cream and creamy blue cheese.
1 pound 85% lean ground beef
1 teaspoon salt
Freshly ground black pepper
1 cup Wisconsin blue cheese, crumbled, divided
1/2 cup mayonnaise
1/2 cup sour cream
3 hamburger or brioche buns
Red onion sliced and leaf lettuce or condiments as desired
Bring grill to medium-high heat. In large bowl, gently combine beef and salt. Add 1/2 cup Blue crumbles and gently mix.
Divide mixture into thirds. Roll each third into a ball and flatten into disc shape. Indent top of each burger patty with your thumb. Generously rub each patty with ground pepper until fully coated.
Grill burgers, turning once, until internal temperature reaches 160°F. Heat buns for 20 seconds each side or until lightly toasted.
Mix mayonnaise, sour cream and remaining crumbled blue in a small bowl and spread on buns. Top with burgers and garnish as desired.