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 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.